Chef John's Brazilian Feijoada
This type of steakhouse is better the flip side of churrascarias is that large salad bars (and usually a hot buffet) are important features that.
Recipe Summary Chef John's Brazilian Feijoada
My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.Ingredients | Brazilian Steakhouse Sides1 pound dry black beans2 quarts water, plus more as needed3 ounces dried beef, chopped1 bay leaf2 smoked pork chops, cut into large chunks, bones reserved4 ounces bacon, coarsely chopped12 ounces linguica sausage, cut into large chunks2 (4 ounce) links Italian sausage1 onion, chopped6 cloves garlic, minced1 teaspoon ground cumin½ teaspoon ground coriander1 pinch cayenne pepper, or to tastesalt and ground black pepper to taste1 tablespoon chopped Italian parsley1 tablespoon olive oil½ cup dry bread crumbs2 tablespoons chopped Italian parsley2 teaspoons grated orange zestDirectionsPlace black beans into a large bowl, cover with water, and soak overnight. Drain beans.Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.Info | Brazilian Steakhouse Sidesprep: 30 mins cook: 4 hrs 45 mins additional: 8 hrs total: 13 hrs 15 mins Servings: 6 Yield: 6 servings
TAG : Chef John's Brazilian FeijoadaSoups, Stews and Chili Recipes, Soup Recipes,
