Skip to main content
Feijoada

Feijoada

"From the jump I need to clarify that I am not Brazilian and this is my take on Brazil’s National Dish. But living in Southern California I have been lucky enough to meet so many incredible Brazilians and even luckier to have them cook for me. I fell in love with Feijoada the first time I tasted it. The beans and braised meat are the ultimate in comfort food. And the Farofa on top gives the warming stew a lovely texture and crunch on top."

This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef Katy Velazquez.

Made with

  • Gold Label Beef Base

Alternative products

  • True Foundations® Beef Base
  • Master's Touch® Beef Base
  • Master's Touch® Beef Base

Chef's Tip

On the braising liquid:
Traditionally it is served with orange wedges on the side. I never totally understood what to do with them, so instead I add the zest to my stew in order to add some brightness to the stew itself. I have also heard that this dish is traditionally pork only, but I love the flavor you get by combining beef and pork. Custom Culinary’s Beef Base makes this relatively easy to make dish feel like it’s been made with a stock that took days to cook, reduce etc. It adds depth and richness that tastes like I used a home made demi glace instead of just water.

On the meat:
As I said, I love combining beef and pork for this. The linguiça or longaniza is crucial and to, feels like the defining protein. But that aside, you can truly add whatever you have on hand. Beef or pork chuck minced would work, beef short rib could be luxurious, really the options are endless. The Mexican Chorizo is not traditional at all, but I was making this once and couldn’t get my hands on any linguiça or longaniza. I ended up using a kielbasa to emulate the texture of the sausages and chorizo to lend some of the delicious spices and heat. Now, I can’t seem to quit the flavor of the chorizo and I just keep using it.

On the Farofa:
You will likely need to source the flour from a Brazilian market. Its totally worth it. I just keep a bag in my freezer so that I can keep it for a long time and always have some on hand. In a pinch you could use plain breadcrumbs, but it will definitely have a different flavor.

What You'll Need

Yield: 6-8 servings

1 lb Dried Black Beans
2 Tbsp Olive or Vegetable Oil
1 onion, diced
4 garlic cloves, minced
9 oz beef chorizo
½ lb slab bacon, cut into lardons
3 quarts water
2 large bay leaves, dried
Zest of 1 orange
2 Tbsp Custom Culinary® Gold Label Beef Base
1 lb linguiça or longaniza
1 rack baby back pork ribs
Kosher salt
1 c Manioc or Cassava Flour
2 Tbsp unsalted butter
1 clove garlic, minced
3 tablespoons fresh parsley, finely chopped

For Serving
Fresh Parsley
Cooked White Rice

Preparation

  1. Soak beans in a large pot of water overnight. Drain well.
  2. In a Dutch oven or heavy bottomed stock pot, heat oil over medium-high heat. Add onion and cook until softened, approx. 5-7 mins. Add garlic and cook for one more minute until fragrant.  Add chorizo and bacon and cook another 3 minutes.
  3. Add dried beans, water, bay leaf, orange zest, and Custom Culinary Gold Label Beef Base. Bring to a boil and turn heat down immediately. Simmer for 45 minutes.
  4. While the beans cook, slice sausage into ¼ inch rounds. Use a knife or sheers to cut rack of ribs into 4 sections.
  5. After 45 minutes, add the meat to the pot. Increase heat to return pot to a boil and then bring down to a simmer. Simmer, partially covered for an hour.
  6. While the meat cooks, make the farofa. In a medium sized skillet, add butter and melt over medium heat. Cook the garlic until fragrant and softened. Add the flour and stir ensuring that it gets coated in butter and allow to cook until toasted and slightly darkened in color. Remove from heat. Stir in the parsley. Set aside until ready to serve.
  7. Once the meat is finished, use tongs to remove the ribs from the pot. Pull meat off the bone and discard bones. Add pork back to the stew.
  8. Taste and season with salt as needed.
  9. To serve, pour white rice onto a bowl or plate. Ladle stew over the rice. Top with Farofa and some fresh parsley.