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PORTUGUESE |
ENGLISH |
|
Ingredientes: |
Ingredients: |
| 1kg de
feijão preto |
1kg of black beans |
| 1kg de carne de porco (costela,
toicinho, pé, orelha, focinho) |
1kg of pork meat (spare
ribs, belly, pig's trotters and head) |
| 500 gr de lingüiça
calabresa |
500 g of "calabresa"
sausage |
| 400 gr de paio |
400 g of "paio" sausage |
| 1kg de carne seca |
1kg of jerk beef |
| 6 colheres de sopa de óleo |
6 tablespoons of oil |
| 2 cebolas picadas |
2 chopped onions |
| 2-3
dentes de alho amassados |
2-3 cloves of crushed garlic |
| louro, salsinha e cebolinha |
bay leaves, parsley and spring onion |
| sal e pimenta a gosto |
salt and black pepper to
taste |
|
Modo de fazer: |
Preparation: |
| 1.
Deixe o feijão de molho de um dia para o outro. |
1. Soak the beans
overnight. |
| 2.
Cozinhe o feijão na panela de pressão em água suficiente por 30-45 minutos
ou até
ficar macio. |
2. Cook the beans in a
pressure cooker in plenty of water for 30-45 minutes or until soft. |
| 3.
Reserve o feijão cozido. |
3. Save the cooked beans
for later. |
| 4.
Deixe a carne seca de molho de um dia para o outro. |
4. Soak the jerk beef
overnight. |
| 5.
Corte a carne seca em pedaços pequenos e cozinhe-a em água por 30 minutos ou
até ficar macia. Escorra a água e reserve. |
5. Cut the jerk beef into
small pieces and cook it in water for 30 minutes or until soft. Drain the
water and save it for later. |
| 6.
Limpe a carne de porco (se necessário), lave-a, seque-a com um papel toalha
e corte-a em pedaços pequenos. |
6. Clean (if necessary),
rinse the pork meat, pat it dry and cut it into small pieces. |
| 7.
Cozinhe a carne de porco até ficar macia. Escorra a água e reserve. |
7. Cook the pork meat in
water until soft. Drain the water and save it for later. |
| 8.
Corte a lingüiça calabresa e o paio em rodelas. |
8. Cut the Brazilian
sausages into slices. |
| 9.
Cozinhe a lingüiça calabresa e o paio em água fervente por 5 minutos.
Escorra a água e reserve. |
9. Cook the Brazilian
sausages in boiling water for 5 minutes. Drain the water and save them
for later. |
| 10. Frite
a cebola e o alho em óleo quente. |
10. Sauté the onion and the
garlic in hot oil. |
| 11.
Adicione o feijão, a carne seca, a carne de porco, a lingüiça, o
paio e mexa bem. |
11. Add the beans, the jerk
beef, the pork meat, the sausages and stir well. |
| 12.
Adicione todos os temperos, água (se necessário) e mexa bem. |
12. Add all the seasonings,
water (if necessary) and stir well. |
| 13.
Deixe ferver em fogo baixo por 2-3 horas até o caldo do feijão
engrossar. Mexa de vez em quando e adicione água, se necessário. |
13. Bring it to a boil under
low heat until the liquid is thicker. Stir it once in a while and add water,
if necessary. |
| 14.
Coloque a feijoada numa tigela e sirva com arroz branco,
couve refogada, farofa e molho
vinagrete. |
14. Put the "feijoada" in a bowl
and serve it with rice, steamed
kale, farofa and vinaigrette sauce.
|
-
"Feijoada" is better served at lunchtime because it's a
heavy dish.
-
Brazilians use cured salted pork meat (spare ribs, pig's
trotters, head and tail), which is available in Brazilian supermarkets.
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Cured salted pork meat has to be soaked in water before
cooking.
-
You can replace cured salted pork meat with fresh pork meat.
-
If you use fresh pork meat, you can also use some "Kassler"
(German smoked pork rib) or smoked bacon to add more flavor to the "feijoada".
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Jerk beef (carne seca) is available in Brazilian
supermarkets. Jerk beef is very salty and it has to be soaked in water before
cooking.
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The Brazilian sausages (calabresa/paio) can be replaced
with any other kind of smoked sausages available on the market.
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To make work easier, you can start with the preparation of
"feijoada" one day ahead. Cook the beans, the jerk beef, the pork meat and the
sausages one day ahead and keep them in the fridge.
-
"Feijoada completa" is served along with rice, steamed
kale, farofa and vinaigrette sauce.
-
"Caipirinha" is served for aperitif
and beer, soft drink or fresh fruit juice for drink.
-
Sliced orange is served along with "feijoada", but I
personally prefer to serve orange for dessert.
