Delights of Brazilian cuisine
The slaves in the colonial Brazil created the "Feijoada".
They started cooking the pork meats that Farmland owners discarded such as ear, tails, feet in a big pot with black beans. They started cooking the pork meats that Farmland owners discarded such as ear, tails, feet in a big pot with black beans.
This dish became traditional all over the country. This dish became traditional all over the country. Since then, the dish was incremented with pork sirloin and sausages that transformed the menu in a famous entrée that everybody who visit Brazil have to taste. Since then, the dish was incremented with pork sirloin and sausages that transformed the menu in a famous entrée that everybody who visit Brazil have to taste.
The following recipe is an easy-to-do version of Feijoada made only with pork tenderloin and sausages. The following recipe is an easy-to-do version of Feijoada Tenderloin made only with pork and sausages.
This recipe is preferred for busy people that don't want to handle the salted pork ears, tails and feet found in the complete Feijoada. This recipe is preferred for busy people that do not want to handle the salted pork ears, tails and feet found in the complete Feijoada.
# lb of varied pork sausages (prefer smoked sausages)
# lb of pork tenderloin
# some slices of bacon
# 1 can of black beans (15.5Oz)
# 2 tbs vegetable oil
# salt, garlic, chopped onions and bay leaves
(bay leaves give a special taste to feijoada)
Feijoada is made with black beans and pork meats.
You can use a can of beans already cooked or learn how to cook dried beans .
Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves.
Cook for about 15 minutes in med heat and set aside.
In a separated panfry, cook cubes of pork tenderloin and slices of bacon with salt, garlic.
Add all the sausages sliced and stir medium-heat until dry all the water.
Add the cooked meat to the pan with the black beans and your feijoada is ready!
Cook your feijoada 10 minutes to more meat soaked in the black beans.
You can add some pepper sauce to your feijoada at this point.
Hint: to make the feijoada creamy, liquefy 1 / 2 cup of black beans in the blender and add to the feijoada.
Before serving the "Feijoada", you can use the caipirinhas as an appetizer.
Feijoada is a main dish frequently served with white rice, Collard greens and seasoned manioc flour (farofa).
To follow the "Feijoada", we serve orange segments as a dessert.
SERVING SIZE: 6 portions.
Picanha is a tender beef well appreciated all over Brazil for grilling.
It has a layer of fat, which should be removed only after grilling.
You can find picanha in most European countries by the name of cap of
rump, also called Tri-Tip.
In USA, you also can taste picanha, which is one of the best cuts of beef. But you
have to ask the butcher in your favorite grocery store to cut it for you.
Just tell the butcher you want the cap of the top sirloin. It should looks like
the photo below and weighs between 2 to 5 pounds the entire piece.
# one entire piece of picanha
# rock salt
# garlic paste
Cut the picanha into 2 inch-thick beefs
Leave the fat layer on it (just remove after grilling)
Rub the rock salt on the meat alone or with garlic paste
Arrange the meat in skewers or directly over the grill
Cook the meat to your preference.
In the Brazilian way, you can slice the outer layers and keep the rarer meat in the grill for more cooking.
Serve with white rice, vinaigrette, or your preferred sauce.