ORANGE OOUNTY, Calif.February, 2013—Brought to South America by the Portuguese, this hearty dish is traditionally served with white rice, collard greens, farofa— toasted cassava flour, and sliced orange.
Feijoada is available in Brazilian churrascarias, often on buffets. Accompanied by caipirinha, the national cocktail of Brazil, the drink made from cachaça appears everywhere during Carnival. Amazon Brazilian B.B.Q. also serves Brazil’s famous pão de queijo - cheese rolls made with cassava flour (tapioca flour), the ground root of the manioc plant.
These plump round balls are baked fresh daily.
Recipe by Agora Churrascaria in Irvine, courtesy General Manager Scott Im
Photo courtesy Amazon Brazilian B.B.Q. Buffet
Feijoada and caipirnha
Serves 12
1.5 lb dried beef
1 lb smoked pork ribs
0.5 lb pork sausage
0.5 lb smoked ham
0.5 lb smoked bacon
5 lb black beans
2 lb yellow onions
6 oz chopped garlic
6 bay leaves
Salt and black pepper, to taste
Rosemary
Cut dried beef into 1 x 1 1/2 inches. Put into cold water to remove excess salt from dried beef.
Pot 1: Boil the water with meats for 30 minutes.
Pot 2: Boil black beans with bay leaves and small amount of rosemary.
Pan: Saute garlic and onions.
When black beans are 75% cooked, add the meats, garlic, onions, salt and pepper.
Cook until thickened. Total cooking time about 2-3 hours.
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