Feijoada recipe?

[pinkspottywellies]

Does anyone have a tried and tested (and preferably simple!) recipe for the Brazilian national dish Feijoada (stew with beans and pork). I have it at a fantastic Brazilian restaurant but want to try making it myself.

TIA

Ohh no, I don't but Suzywong might as we were talking about it recently.
I could find one for you though hang on....

This one looks quite good and I would use ordinary beef though and regular chorizo.

Ooh yes that looks good and explains it well. I think I'll bodge together a couple of recipes I've found with the ingredients I can get easily!

Thanks!

I seem to remember it involves tripe and most definitely pork, and there are regional variations let's see if I can find one

feijoada

best of luck

It is not something I would attempt msyself, however, as I am not the least bit Latin.

Takes days, I understand.

Let us know how it turns out

Thanks everyone - I'll let you know how it goes.

God, no, don't use corned beef!

I was discussing this dish with a chef at work as his boyfriend is Brazillian and he told me that it must have pigs' trotters, tails and ears in it in order to get the proper gelatinous consistency and that it is cooked in a special dish, like a Marmitier or a claypot, that kind of thing.

How was it presented at the Brazillian restaurant?

will seriously be interested to know how it turns out, do let us know. Most interesting thread on MN (for me) in a long time.

And has anyone seen Albert around on the boards? She lives in Brazil, she should have some tips

and

does anyone remember that lovely restaurnat Sabor do Brasil on Highate Hill? I think the owners retired recently. shame

Hmm, well mine might be a version then! I won't be doing the trotters and things! I've found few recipes on the internet so will see what I can come up with.

At the restaurant we go to, they do a barbeque and serve all different meats at the table, so the feijoda is served as a side dish, with rice.

it sounds gross!

I don't know what a Brazilian would have made of my dish but it was lovely! I perhaps ought to call it a feijoada-inspired stew so as not to offend any purists!

I used some pork ribs, beef shin, chorizo and smoked bacon lardons. Beans were (tinned for ease but next time I will try dried) canellini and black eyed.

I cooked the pork and beef, covered in water in a low oven for about 4 hours then fried a large onion and added some of the meat 'stock' and an orange, cut into thick slices, and cooked the onion till it was really soft. I added some beans to this and mashed it to use to thicken the stew (as suggested by one of the recipes). I then fried off the bacon and chorizo and put the all the meat, beans, onions etc into a pan with the rest of the cooking liquid and simmered for an hour or so. It needed a bit of salt and something to thicken it up so in the absence of trotters and snouts I used cornflour (after deliberating for ages!)

It was very nice and reminiscent of the one we had in the restaurant if not authentic!