Traditional Brazilian Feijoada is filled with lots of pork, but in answer to a special request and my own interest I developed this kosher version. Feijoada is a traditional Brazilian meat and black bean stew that is usually served for special occasions. It reminded me a lot of cholent, not just in that it is a mix of beans and meat, but in the way that there is no one way to make it and everyone has their own version, so anything goes. I made this on a Friday and enjoyed it for Shabbat dinner, but next time I would try it in the slow cooker for replacement for cholent on Shabbat lunch.
- Cook Time
- Prep Time
- 8 ServingsServings
- 2 pounds pickled corned beef (raw), rinsed
- 2 pounds short ribs or flanken
- 12 oz. Mexican style kosher chorizo (I used Jack's)
- 2 marrow bones
- 2 1/2 cup black beans
- 1 bunch cilantro
- 5-6 green onion
- 5 bay leaves
- 1/2 cup cachaca or rum
- 1 unpeeled orange, washed and quartered
- 1 tablespoon oil
- 4 cloves garlic
- 1 onion, chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon smoked seasoning or liquid smoke
- 1/4 teaspoon chipotle powder
In a large Dutch oven place the corned beef, short ribs, chorizo, beans, cilantro and green onion, bay leaves, rum and orange. Cover with cold water. Bring to a boil over medium high heat. Continue to cook over low heat. After about 2-3 hours, when the meat and the beans are cooked, remove the meats, cut into bite sized pieces and set aside.
Skim the fat from the top. Remove 1 cup of beans and puree in a blender until smooth, return ½ mashed beans to the pot. In a large frying pan, heat oil, add garlic and onion and spices. Sauté until transparent, not browned. Add reserved mashed beans and turn off heat. Mix well and add to pot of beans with the set aside meat.
Cook over low heat for 20 minutes or leave on low heat until ready to serve.
Serve with Brazilian rice (rice mixed with garlic and onions) or Basmati and orange slices.