Feijoada, the typical food of Brazil

Today, on Il Chef News, I show you how to make this very special food from this South American country and how it should be served.

(Photo: Recetas de Brasil)

Football, beach and caipirinha are some of the things that mark the culture of Brazil. But there are other things that mark the culture of the country and one of them is the food. As in Argentina the locro, the milanese and the empanadas are a symbol of the gastronomy of our nation, the feijoada is for the Brazilians.

Having traveled the world and having studied gastronomy helped me to recommend recipes and how to make them, as was the chow fan. On this occasion, I present to you how to make the typical dish of our neighboring country and how to serve it.

How to make a feijoada?

Ingredients

½ kilo of black beans

240 grams of salted bacon

150 grams of smoked bacon

300 grams of roast beef

2 smoked sausages

1 onion

2 tomatoes

4 cloves of garlic

Salt and pepper to taste

150 grams of rice

300 milliliters of water

2 oranges

150 grams of farofa

Parsley to taste

How to prepare it?

1. Separately, soak the beans and salted bacon overnight, remove the bacon from the water and cook it in a new pot (with clean water) with the meat, chorizo ​​and smoked bacon for 2 hours.

2. Boil the beans until tender. Then reserve the background.

3. Make the sauce with the onion, minced garlic and concasé tomato (without skin or seeds). Season to taste and cook for 5 minutes.

4. Add the beans and crush with a fork, add 300cc of the beans' cooking bottom. Add the chopped meat and cook over low heat for 20 minutes.

5. Sauté the rice in a pan with 2 tablespoons of oil and a clove of garlic. Add the 300 ml of boiling water and mix the rice so that it does not stick. Cook over low heat for 20 minutes.

6. Sauté minced garlic in a generous tablespoon of butter, add the farofa and fry until all the butter is absorbed. Add parsley and serve.

To serve: put on the plate a little of the preparation of the meat and beans (larger portion), then a little rice, a little farofa and the oranges that we separated at the beginning.