Preparing a Brazilian Feijoada in the United States
It all began the day my husband decided to invite some friends and prepare an authentic Feijoada. That would not be a problem except for the fact that we are living currently in Orem, Utah, in the United States of America. Pork parts as we find in almost any street corners in Brazil become a challenging quest when you are out of the country, most specifically in the United States. You simply cannot find pork ears, or tail, or tongue. You cannot find any salted pork parts either, like ribs, feet, and loin.
But my husband did not give up. He made a wonderful Feijoada for our friends here in Orem. In order to make yourself this Brazilian/American Feijoada, you will find most of the ingredients for it in most well-known supermarkets in the United States, such as Walmart, Target, of WinCo. The hardest thing to find is the Manioc Meal, or Roasted Cassava Flour, used to prepare the Farofa. We have found it in a Spanish/Brazilian store nearby. As a last resort, you can use cornbread stuffing.
Considering that Brazilian people always find a way to do things, especially when it comes to preparing a Feijoada at home in order to cure homesickness, they can overcome any obstacles. Brazilian people are one of the most creative people in the world, and our ability to improvise is famous. So, let's improvise! The recipe below serves 6 people.
Brazilian Feijoada in the American Style
by Jose Carlos Munhoz
Ingredients: Black Beans, 2-3 cans (pre-cooked)
Meat: Filet mignon medallion, 2 units; Pork ribs, 1/2 lb.; Smoked sausage, 1 unit; Ham steak, 1/4 lb. (premium lean); Smoked pork chops, 1 package (Hormell); Jerk beef (optional).
Side foods: Rice, 3 cups; Kale; White roasted cassava/manioc flour, 2 cups; Orange in slices (one unit for each guest; Farofa, approximately 1 lb., and Spicy beans sauce.
Seasonings: Onion, 2 units; Garlic, (optional to be used in the rice); Olive oil, canola oil (optional); Parsley; Chives; Cilantro; Scallions; Finger hot red pepper; Salt; Tabasco sauce; Sugar (a pinch to be used in the cabbage); Chicken Flavor Bouillon (Knorr), 2 tsp., to be used in the Farofa.
Directions
1. To be done three days before:
The pork ribs must be salted.
Put them inside a recipient and cover them thoroughly with salt.
Cut off one of the ribs (already salted) and reserve in in the fridge.
Cover the recipient with the rest of the ribs and keep it in the fridge for three days.
2. To be done the day before:
Take the recipient with the ribs out of the fridge and start the process of withdrawing the excess of salt, soaking them in cold water three times, in intervals of 6 hours. Each time, return the covered recipient with water and ribs back to the fridge.
After the last time, fill again the recipient with the ribs and water and leave it in the fridge until the time you will start the cooking process.
3. Preparations of the day
Cut the 2 filets mignons into cubes of one inch.
Slice the smoked sausage as thick as you wish.
Cut the bacon into small cubes.
Cut the ham steak into small pieces; do not discharge the bone yet.
If you are using jerk beef, cut the pieces proportionally to the rest of meat.
If any part of the meat has bones, leave the bones to be cooked together.
Peel and cut one onion into small pieces.
If you are using garlic, peel and smash two cloves of garlic (optional).
Wash the rice thoroughly and reserve it to dry.
Slice the cabbage in very small stripes, wash it and reserve.
4. Feijoada cooking process
Take the recipient with the ribs out of the fridge and discharge the water.
Divide the ribs; if you think they are too big, cut each in half.
In a large pan, put the sliced onion with 1/4 cup olive oil and cook until it becomes soften.
Add the parsley and chives.
Add the sliced bacon together with the ribs, including the rib you left reserved in the fridge. (Note: the salt on this piece of rib will be enough for the preparation.)
Put the lid on, and cook altogether for 10-15 minutes in medium heat, stirring occasionally.
Add the rest of the sliced smoked meat and cook during more 15 minutes.
Add 2-3 cans of black beans plus one can of water, and cook for more 30 minutes.
When it starts boiling, decrease the heat to medium-low temperature. Stir occasionally.
Try the salt. Be careful if you feel it needs more. Do not salt your Feijoada too much.
Watch the water. Add more (hot) water if you want your Feijoada more liquid.
The Feijoada will be ready when the meat becomes soft and loosen from the bones.
Now you can withdraw the bones, if you wish.
Note: Your Feijoada can be eaten the same day, but it will be much more tasteful if served the next day.
Side Dishes
White Rice
In a medium pan, put olive oil and onion and cook until it gets soft. Add smashed garlic if you want.
Add the rice previously washed and dried. For each cup of rice, use 2 cups of water.
Add salt and stir.
Add hot water and cook until it starts boiling, and then reduce the heat.
Put the lid on and finish cooking, observing the water at the bottom. The rice will be ready when the water evaporates and the rice becomes soft.
Farofa
Slice one cup of bacon.
Slice 1/4 cup of black olives.
In a pan, fry the bacon until it becomes golden brown.
Add the black olives.
Add 1/4 cup of olive oil and heat.
When heated, pour the cassava/manioc flour.
Stir until you get the desired consistency.
The amount of flour will determine the humidity of the Farofa.
(Watch the heat; the Farofa should not be burnt in the bottom.)
Cabbage (Kale)
In a pan or a skillet, put olive oil and sliced onion enough for the amount of cabbage.
Add the sliced cabbage with a pinch of salt and a pinch of sugar (this will help your cabbage remains green.)
Put the lid on and cook for 15 minutes, stirring occasionally.
Sliced Orange
Peel the oranges you have already reserved.
Cut them in slices and dispose them in a ceramic bowl or on a plate.
Spicy Beans Sauce
In a ceramic or metal bowl, put the cilantro, scallions, salt, olive oil, a little bit of vinegar, and one finely chopped finger red hot pepper, and add a cup of warm bean broth, and stir all together.
Use a teaspoon to serve. Each person would put some of this sauce on the black beans in their plate.
For each dish, serve a portion of each component, while still warm.
Enjoy it!