Chefs Reccomendation
Undoubtedly the national dish of Brazil is the feijoada. Although in several Portuguese-speaking countries there are variants of this same dish, which were originally cooked in the homes of black African slaves, fusing some existing ingredients in Africa, with existing ingredients in South America, as well as those brought by the conquerors Portuguese In this variant that is consumed in Portugal, we can find several peninsular ingredients, easily found in all the countries of Europe and America. Ingredients For 6 people Beans 500 g Chorizo criollo 125 g Pork tenderloin 125 g Bacon 100 g Pork rib 150 g Garlic clove 1 Onion 0.5 piece Red pepper 0.5 piece Green pepper 0.5 piece Tomato 0.5 piece Laurel leaf 1 Salt To taste Ground black pepper To taste Extra virgin olive oil enough How to make feijoada Very easy ! Total time 1 h 30 m Production 20 m Cooking 1 h 10 m Before starting, we put the beans in cold water soaking for 12 hours. Start with the meat, we have to go through the pan, over medium heat, with a pinch of oil. We remove the bone from the pork ribs and seal them. Then we cut the pork loin into cubes and do the same operation. Finally, over low heat, cook the chorizo criollo trying not to burn. Cut the pork ribs into strips and the chorizo criollo into slices approximately one centimeter thick. We also cut the diced bacon, after removing and discarding the crust. We reserve all the meats for later use. Next we prepare a sofrito with the vegetables. Peel and cut the garlic, onion, red pepper, green pepper and tomato into thin cubes. Heat a little extra virgin olive oil in a pan, add the chopped vegetables and pochamos over low heat for 10 minutes. We reserve Drain the beans from the soaking water and wash them under a stream of cold water. We place them in a saucepan and cover them with plenty of water, three centimeters above the level of the beans. We bring to a boil and let it cook over a low heat for 20 minutes, always removing the impurities. We incorporate reserved meats, laurel and salt pepper to taste. Let cook for 30 minutes over low heat. Next, we add the sofrito to the saucepan. Remove and let it cook over a low heat for 40 minutes or until the beans are tender and the mixture is creamy. The feijoada is served, traditionally, with boiled and orange rice. It is a very tasty, mellow and forceful bite, which makes it a perfect unique dish. It is a perfect dish for periods of cold, those that comfort body and soul. Great for when there is desire to spoon.
