Culinary Director of Brazilian Steakhouse Texas de Brazil, Evandro Caregnato, presents feijoada, the national dish of Brazil.
Brought to South America by the Portuguese, Feijoada is a flavorful stew of beans, beef and pork. In Brazil, Feijoada is traditionally served with rice, and accompanied by chopped collard greens (couve mineira), lightly roasted coarse cassava flour (farofa) and a peeled and sliced orange.
Feijoada was created many years ago when slave-owners took the good parts of the beef and cow for themselves and left the rest to their slaves, who would use the leftover meats to create a stew. Over time the recipe evolved and now it is considered the national dish, with lower and upper classes alike enjoying it as a part of their tradition.
Below is a suggested recipe, but Feijoada can be made with any pork or beef cuts/parts.
2 lb of dry black beans (soaked)
About 1/2 gallon of water
2 bay leaves
2 spoons of vegetable oil
1 lb of chorizo sausage
1 lb of beef sirloin cut in 1” cubes
1/2 lb of smoked bacon
1/2 onion, diced small
1/2 oz of garlic
1 small spicy chili
Salt to taste
In a heavy bottom pan, over medium high heat, sauté the bacon with the oil and add the sausage and beef until nicely colored. Add the onion and garlic and cook for about 2 minutes. Add the water, the beans, bay leaves and chili. Simmer the beans for about 45 minutes, or until they are soft and the sauce is thick. Salt to taste.
Serve with white rice and sautéed green collards