Feijoada is an authentic Brazilian stew made using pork, beef and black beans. The dish is not just one of the delicious dishes in Brazil, but integral part of Brazilian culture, which represents fellowship, togetherness, harmony and unity. So, when it is time for a family meal or a get together with your dear ones, this rich, smoky, spicy stew, which is wholesome, warm, comforting and cheerful, makes a perfect choice to show your love and care for your loved ones and a symbol of celebration.
Traditionally the dish is served with farofa also known as yucca or cassava, which is toasted tapioca or manioc flour. Although there are several versions of farofa, the toasting of the flour only in butter is not only simple, but pleasantly crunchy too. This is in contrast to the smoothness of the feijoada. Try the recipes given below the next time you have a family assemble and make the event more special.
Here Is The Brazilian Feijoada And Farofa Recipe:
Preparation time – 30 minutes
Cooking Time – 8 hours
Serves – 8
Ingredients For Feijoada
Black beans – 2 cups
Smoked bacon slices – 4
Boneless pork shoulder – 1 (cubed)
Smoked ham hock – 1
Beef short ribs – 3
Chicken broth – 1.25 cups
Chopped Onions – 3 cups
Garlic – 4 clove (minced)
Salt – 1 teaspoon
Ground black pepper – ¾ teaspoon
White vinegar – 1 tablespoon
Orange wedges – 8
Ingredients For Farofa
Chopped Garlic – 4 cloves
Chopped Bacon – 6 ounces
Vegetable oil as required
Ground Manioc Flour – 2 cups
Butter – 1 tbsp
Method Of Preparation (Farofa)
Mash garlic to a paste. Place a large skillet on medium heat. Add in vegetable oil and sauté roughly chopped bacon. Allow it to cook for about 5 minutes until it is lightly browned.
Reduce heat and add in garlic and stir until it is aromatic. Now add manioc flour and cook until it is toastier and a bit crunchy. This takes about 6 – 8 minutes. Remove from fire and add butter and salt to taste. This can be served cold, warm or at room temperature. Farofa is usually relished with feijoada.
Method Of Preparation (Feijoada)
Put the black beans in a saucepan filled with water. Heat the saucepan and bring the water to boil. Cut off heat and allow it stand for at least one hour.
Cook bacons in a pan over medium heat. Once the bacons are crisp, remove from heat and crumble them. Season the pork with the required salt and pepper and add it to the pan. Sauté it for 8-10 minutes and cook until it turns brown on all the sides. Transfer this cooked pork to a slow cooker.
Season the beef short ribs with salt and pepper and cook it on the skillet for 3 minutes, so that all sides turn brown. Transfer it to the cooker with pork.
Drain the cooked beans and transfer it to the cooker as well. Add the remaining salt and pepper, onions, ginger, chicken broth and ham hock to the cooker and stir well. Cover the cooker and cook for 8 hours.
Remove the ribs from the stew and allow it cool. Remove the bones from the meat and shred it using fork. Return the shredded meat to the stew and discard the bones. Remove the ham hock and discard it. Add the vinegar and bacon crumble to the stew, give it a swirl using serving spoon and serve it hot with rice and orange wedges.