Feijoada,the beginnings.

moikel · Jul 27, 2012

I posted about this in another thread,I have cooked a couple of versions of it since I discovered it in the mid 90s.I am assembling ingredients now,I have left out pigs trotters & salted pigs ears. Portuguese butcher didn't have any pigs ears anyway.

Its regarded as the national dish of Brazil served in the big hotels on weds days & saturdays in Rio.Here its done in a few restaurants & amongst the Brazilians & Portuguese at their big gatherings.

I still have to smoke the beef tongues tomorrow,but I have everything else after a quick trip to the Portuguese butchers & smoking hocks & ribs in MES last week.

It grew up from poor plantation cookery where the poor got the bits the big guy didn't want & they had to stretch it.

So ingredients,smoked pork hock, portuguese chorizo,salt beef,salt pork,smoked beef tongue, bit of bacon whole.

The rest of the list is black beans,onions,bell peppers,tomato,shallot,chilli powder,GBP.

Served with rice,green leafy vegetables & a spicy sauce.

Even scaled down I will have to make it to feed 8.Looks like I will be looking to do take out for my friends well some of them anyway.They aren't all nose to tailers like me.

I will get a photo up after I get tongues done tomorrow.

chef jimmyj · Jul 27, 2012

I taught making Feijoada Completa in my International Cuisine class. I love the complexity of the finished product but not enough of my crew will eat it, so I have not made it in 8 years. Have fun and enjoy my Friend...JJ

moikel · Jul 27, 2012

Even with 1 hock,1 tongue etc I will be stirring a big pot

.My version is from(mostly) Dorinda Hafners book. I got intrigued by it years a go .It is complex in flavour & a bit of a history/cultural lesson all at once. My sort of food & yours. MICK

smokinhusker · Jul 27, 2012

Sounds interesting!!!

moikel · Jul 27, 2012

Chef JimmyJ said:
I taught making Feijoada Completa in my International Cuisine class. I love the complexity of the finished product but not enough of my crew will eat it, so I have not made it in 8 years. Have fun and enjoy my Friend...JJ

Is my ingredient list the same as you remember for your version? I am about to put beef tongues in MES,I have soaked the salt beef & salt pork. This may get drawn out I am a little time poor at the minute. I have seen versions done with white or red beans but Brazilians only use black,spicy sauce is lemon juice ,vinegar,cilantro,parsley,chilli EVO.

chef jimmyj · Jul 28, 2012

Never used Pigs Ears...Never saw it in a recipe or thought of it, but YUM! I would definately add them. I liked the tender, fatty skin off the Trotters so I can see the Ears as a great addition. I also used cubes of Beef Chuck, Corned Beef Brisket, Salt Pork, Smoked Ham Hocks, Chourico and Linguica. Seasoned with Onion ,Garlic, Bay leaves, Thyme, Black Pepper, Red Pepper Flakes and an Orange cut in quarters. I served the Meat and Beans with Steamed Rice, Orange segments, Raw Onion, Hot sauce and Kale sauteed with lots of garlic in Bacon Grease! I could see Beef Tongue being a great addition but I taught Newbie Students...Can't go too crazy until second term when we went more Nose to Tail on them...JJ

moikel · Jul 28, 2012

Chef JimmyJ said:
Never used Pigs Ears...Never saw it in a recipe or thought of it, but YUM! I would definately add them. I liked the tender, fatty skin off the Trotters so I can see the Ears as a great addition. I also used cubes of Beef Chuck, Corned Beef Brisket, Salt Pork, Smoked Ham Hocks, Chourico and Linguica. Seasoned with Onion ,Garlic, Bay leaves, Thyme, Black Pepper, Red Pepper Flakes and an Orange cut in quarters. I served the Meat and Beans with Steamed Rice, Orange segments, Raw Onion, Hot sauce and Kale sauteed with lots of garlic in Bacon Grease! I could see Beef Tongue being a great addition but I taught Newbie Students...Can't go too crazy until second term when we went more Nose to Tail on them...JJ

OK we are on the same page.My salt pork is a hock with trotter,I can buy trotters at my local supermarket popular with Italians.The ears were salted when I made this before .2 types of sausage sure .Orange segments thats in my deal. I will use a green leafy something in place of Couv'e ,chinese broccoli is a close match.

moikel · Jul 28, 2012

I can't post photos,the format or whatever its called has changed all I get is this URL thingy! Anyway tongues are done.I decided to leave out bacon as whole piece & substitute a smoked pig tail more like a pelvis really.I had it in brine with ribs & bits. Will leave it all to cool .May not get to cook this until mid week.Soaked salt beef /pork 24 hours 2 changes of water.Will freeze it now until I am 100% ready.Even with 1 bit of each smoked meat product its a big pot.

dls1 · Jul 28, 2012

Timely post, Moikel. I've just started accumulating the meats and other ingredients for a semi-annual feijoada party I have in mid-August. You're ingredient list, as well as JJs, is pretty similar to mine. I look forward to following your progress.

You're right that black beans are the primary bean used in Brazil, but I have had white and red bean versions in certain regions of the country. In Portugal, I've never seen it with black beans. It's either white or red, depending upon the region. The Spanish version, Fabada, uses white beans exclusively.

It's amazing what can happen to a simple dish that's basically pork and beans.

moikel · Jul 28, 2012

There is a significant portuguese community in a line of suburbs 5 minutes from me. About 45,000 who list their birthplace as Portugal.The brazilians & africans come over to do their shopping from other parts of town. The bean thing is obviously whats local.I saw a version with red in Portugal ,ate a version here with white & know that mostly its black in the Brazilian community here.

My problem is I don't have enough eaters! I will have to hold off for a bit until I draft enough volunteers. Looking forward to your results.In which country is your semi annual feijoada party?

dls1 · Jul 29, 2012

Moikel said:
There is a significant portuguese community in a line of suburbs 5 minutes from me. About 45,000 who list their birthplace as Portugal.The brazilians & africans come over to do their shopping from other parts of town. The bean thing is obviously whats local.I saw a version with red in Portugal ,ate a version here with white & know that mostly its black in the Brazilian community here.

My problem is I don't have enough eaters! I will have to hold off for a bit until I draft enough volunteers. Looking forward to your results.In which country is your semi annual feijoada party?

That's a pretty substantial Portuguese community you have nearby. Must make shopping convenient and easy. I envy that, though I have pretty good sources nearby myself.

I agree that the bean thing is always local. In Portugal it seems that it's either red or white without variation depending upon the region you're in. In Brazil, it's mostly black, but in certain regions you'll find red or white. Also, in a major city like Rio you'll find red or white in certain communities made up primarily of immigrants from other regions of the country. Regardless of the color of the bean, it's all good.

Sorry you don't have enough eaters. It's a shame you have to find volunteers. I'd be the first to volunteer if I were nearby. We do our party twice a year in mid-August for my birthday, and on New Years Day. We normally have around 30 people. It's a PITA pulling everything together, but once that's done, it's a pretty easy cook.

I'm in the USA. The August party is at our home in the Chicago area. The New Years Day party is at a second home that we have in Sarasota, Florida. Feijoada, Caipirinhas, and Samba make for a good day.

moikel · Jul 29, 2012

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moikel
Jul 29, 2012

For some reason I get a different box on office computer that allows me to post photos.Anyway here is ingredients.Thats homemade veal stock in bottle 2x chorizo.Salted pork & beef on left.

moikel · Aug 10, 2012

I took a couple of these ingredients,hock,rib,chorizo,sausage & decided to go sideways with a little french inspired pork & beans deal.Called La Sobronade in one of cookbooks a thick soup that blends ham,pork white beans & onions.I am going to mess with a little bit. Weather here has gone crazy,cold,windy,rain.Snowing only 90 minutes west from Sydney harbour

moikel · Aug 10, 2012

OK no photos yet but this is how & where I wandered through European pork & beans! Boiled a smoked hock & some ribs till it all fell of bones.Chopped meat put it back in stock.Fried chopped speck,carrots,celery,onion garlic,gbp Added some stock to pan swirled it around put it all back in big pot. Par boiled beans with rind& bone out of hock parsley stalks..Put that in big pot.Large tied up bunch parsley,green onion tops thyme, bay leaf.Topped it with some veal stock.Will put some diced potato & celeriac in tomorrow

Plan is to add sausage & chorizo par cooked then cook the whole deal until the beans are cooked. Its got a foot in both camps soup/stew. I have gone far enough off the recipe I had to just do whatever I feel like now .I may put it in a large shallow tray & put some breadcrumbs on top & bake it. Its a big pot with a kilo of white beans so I can finish it a couple of different ways if I like.Bits of french bread with smoked cheese grilled then served as a soup has some attraction as well. As usual I have enough for an army!

moikel · Aug 12, 2012

I added chopped potatoes,parsnip,as well as chorizo & pork/veal sausage. Had it as soup (thick) pretty impressive.Got that much of it I decided to revisit cassoulet .I found a bit of Lyon sausicon in back of fridge,gone a bit hard.Chopped it then fried it with garlic,onion then added a sausage out of shop sliced splashed it with some soup liquid .That went into a terracotta shallow dish as one layer then I topped it with the solids from soup & just a bit of liquid.I will bake that in oven then put a slice of bread with smoked cheese on top.

Its not true cassoulet ,the French argue amongst themselves about which crew make "proper" cassoulet, its just a version of pork & beans get over frogs!

I can post photos from work but not home I will put them up tomorrow.

moikel · Aug 12, 2012

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moikel
Aug 12, 2012

OK thats it in stages,I layered the refried Lyonaise sausage & Italian pork&veal on bottom of terracotta.Then put stew on top ,bit of extra stock,then baked it.Hell of a good meal not cassoulet but tasty

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moikel
Aug 12, 2012

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moikel
Aug 12, 2012

Feijoada,the beginnings.

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