In addition to being one of the most popular typical dishes of national cuisine, feijoada integrates an important part of Brazil's cultural history. In short, many books describe it as the dish of Africans subjected to slavery in the country, who used the discarded or donated parts of the meat.
But the truth is that this may not be a genuinely true origin. This is because there is evidence that feijoada “migrated” from Europe, as well as Africa. Therefore, andAmong the examples of European feijoada dishes there is French cassoulet and Spanish hello rotten.
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In short, they are variations of feijoada that combine typical regional foods, as well as beans that are more common to the region. But since we're in Brazil, here's a simple recipe for traditional Brazilian feijoada. So, check out these simple tips on how to make this recipe.
Ingredients for feijoada
1 kg of black beans
400 grams of smoked pepperoni sausage
400 grams of paio sausage
500 grams of dried meat
800 grams of salted sirloin
200 grams of bacon
500 grams of salted rib
3 sliced onions
1 whole garlic sliced
Olive oil or oil
1.5 grams of bay leaves (3 leaves)
Parsley to taste
1 Cabbage
2 Chili pepper
Preparation
Despite its simplicity, this is not a quick dish to make. It depends on a process that requires the desalting of all meat. To do this, they will all need to be washed the night before the feijoada. After this, you need to change the water at least 4 times.
Then, when this process is complete, all meat must be reserved in a deep basin with running water and left overnight to desalt. Therefore, in conjunction with this process, it is necessary to reserve the beans in water overnight as well.
The next day, before starting the process with the pans, you need to wash the meat the same number of times as the night before to complete the desalting process. Then, the jerky and loin can now be sliced into pieces, while the rib is split into 2 pieces each.
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After that, you need to boil the meat fat. To do this, place them in a pressure cooker and cover with hot water.. After doing this, just add more boiling water and put under pressure over a gentle heat until they reach softness when inserted with a fork (at least 40 minutes).
Next, the meat can be reserved in another pan with boiling water, while the beans must be placed in the pressure cooker to cook. Therefore, the sausages can be chopped to add to the beans when they are boiling over low heat, off the pressure.
In a large pan, place the chopped bacon, cabbage, garlic and onion and let them sauté in oil or olive oil. After braising, they should all go into the bean pot along with the pepper and bay leaf. So, just let it cook over low heat to get a good feijoada that serves 12 full portions.
Recommendations
Despite the desalting process we mentioned, you condition the salt of the meat according to your taste by reducing or increasing the number of times you change the water. Furthermore, if you are adding parts such as ears or tails, remember to boil them with the other meats.
Therefore, if you want more practicality, you can use meat packages made specifically for feijoada. Some are already suitable for cooking, at a medium desalt level that depends only on cooking. So this can help save time without having to wait a day to cook.
To accompany it, the farofa can be made with butter, chopped banana, sliced bacon, onion and garlic. And to accompany a good orange juice or IPA beer, which add freshness to the salty feijoada. Anyway, this is our recipe with simple tips on feijoada.
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