AROUND THE WORLD WEDNESDAY: BRAZIL!
Recipes in this Video
Feijoada is a traditional Brazilian stew that originated from Portuguese cuisine, evolving into a beloved national dish. It is often served during gatherings and celebrations, symbolizing community and togetherness. Today, feijoada is enjoyed in various forms across Brazil and has inspired adaptations worldwide, showcasing the rich flavors of Brazilian cooking.
Ingredients
- ●black beans
- ●pork shoulder
- ●beef brisket
- ●chorizo
- ●smoked sausage
- ●bacon
- ●onion
- ●garlic
- ●bay leaves
- ●orange
- ●cumin
- ●black pepper
- ●salt
- ●cilantro
- ●rice
- ●collard greens
Instructions
- 1Soak black beans in water overnight.
- 2Drain beans and set aside.
- 3In a large pot, heat oil over medium heat and cook bacon until crispy.
- 4Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 5Stir in pork shoulder and beef brisket, browning on all sides.
- 6Add chorizo and smoked sausage, cooking for an additional 5 minutes.
- 7Incorporate soaked black beans, bay leaves, cumin, and black pepper.
- 8Pour in enough water to cover the beans and meat by 2 inches.
- 9Bring to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally.
- 10Add salt to taste and continue cooking until beans are tender.
- 11Meanwhile, prepare rice according to package instructions.
- 12Sauté collard greens in a separate pan with garlic until wilted.
- 13Serve feijoada over rice, garnished with chopped cilantro and orange slices.
- 14Enjoy with collard greens on the side.
Feijoada is a traditional Brazilian stew of black beans with pork or beef, often served with rice and orange slices.
Ingredients
- ●2 cups black beans
- ●1 lb pork shoulder, cut into chunks
- ●1/2 lb chorizo sausage, sliced
- ●1/2 lb smoked sausage, sliced
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●2 bay leaves
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●4 cups chicken broth
- ●1/4 cup fresh parsley, chopped
- ●1 orange, cut into wedges (for serving)
- ●Steamed rice (for serving)
- ●Sliced oranges (for serving)
Instructions
- 1Soak the black beans in water overnight, then drain.
- 2In a large pot, heat some oil over medium heat and add the pork shoulder. Brown the meat on all sides.
- 3Add the chorizo and smoked sausage to the pot and cook for a few minutes until browned.
- 4Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
- 5Add the soaked black beans, bay leaves, cumin, paprika, black pepper, and salt to the pot.
- 6Pour in the chicken broth and bring the mixture to a boil.
- 7Reduce the heat to low, cover, and let it simmer for about 2-3 hours, or until the beans are tender and the meat is cooked through.
- 8Remove the bay leaves and adjust seasoning if necessary.
- 9Serve the feijoada hot over steamed rice, garnished with fresh parsley and accompanied by orange wedges.
Equipment
Ingredients
- ●2 cups long-grain white rice
- ●4 cups water
- ●1 tablespoon olive oil
- ●1 teaspoon salt
- ●1/2 onion, finely chopped
- ●2 cloves garlic, minced
Instructions
- 1Rinse the rice under cold water until the water runs clear to remove excess starch.
- 2In a large pot, heat the olive oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 3-4 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the rinsed rice to the pot and stir to coat the grains with oil, cooking for about 2 minutes.
- 6Pour in the water and add the salt, stirring to combine.
- 7Increase the heat to high and bring the mixture to a boil.
- 8Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
- 9Remove the pot from heat and let it sit, covered, for an additional 5 minutes.
- 10Fluff the rice with a fork before serving.
Equipment
Picanha, a prized cut of beef in Brazil, is traditionally grilled over open flames, often served at churrascarias. This cut, known for its rich flavor and tenderness, is a staple at Brazilian barbecues, where it symbolizes celebration and gathering. Today, picanha is enjoyed globally, with various adaptations in grilling techniques and seasonings, but the essence of sharing a meal remains central to its enjoyment.
Ingredients
- ●picanha
- ●coarse salt
- ●black pepper
- ●garlic
- ●olive oil
- ●fresh herbs
- ●lime
- ●butter
Instructions
- 1Trim excess fat from the picanha, leaving about a 1-inch layer for flavor.
- 2Cut the picanha into thick slices, about 2 inches wide.
- 3Season the picanha generously with coarse salt and black pepper on all sides.
- 4Let the seasoned meat rest at room temperature for 30 minutes to enhance flavor.
- 5Preheat the grill to high heat, ensuring it's well-oiled to prevent sticking.
- 6Place the picanha slices on the grill, fat side down, and sear for 4-5 minutes until a crust forms.
- 7Flip the picanha and grill for another 4-5 minutes for medium-rare doneness.
- 8Use a meat thermometer to check the internal temperature, aiming for 130-135°F for medium-rare.
- 9Remove the picanha from the grill and let it rest for 10 minutes before slicing.
- 10Slice against the grain into thin strips for serving.
- 11Serve with lime wedges and a sprinkle of fresh herbs for garnish.
- 12Optional: Melt butter and drizzle over the sliced picanha for added richness.
Ingredient Alternatives
picanha
Healthier: flank steak
Cheaper: sirloin
Flank steak offers a leaner option, while sirloin is often more affordable.
Techniques
Equipment
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