BRAZILIAN BEEF STEW
Want to know the flavorful secrets to this beef stew's amazing taste? Think chunky salsa, red wine vinegar and salad dressing mix.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 8 servings, 2/3 cup each.
Number Of Ingredients 7
Steps:
- Mix vinegar and dressing mix until well blended. Pour over meat in medium bowl; stir to coat. Cover. Refrigerate 20 min.
- Add meat and peppers to hot oil in medium saucepan. Cook on medium-high heat 5 min., stirring frequently. Add salsa and broth; mix well. Bring to boil.
- Reduce heat to medium; simmer 20 min. or until meat is cooked through and stew is thickened, stirring occasionally. Serve with hot cooked rice, if desired.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
FEIJOADA: TRADITIONAL BRASILIAN STEW
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. My mate Santos is the head potwasher at my restaurant, Fifteen. He's a Brazilian who's a great cook and whose mother makes the best Feijoada in Brazil! It's a traditional Brazilian stew made with pork and black beans. The slaves in colonial Brazil created the Feijoada when they started cooking the pork meats that farmland owners discarded, such as ear, tails and feet, in a big pot with the black beans.
Provided by Jamie Oliver
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
- Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
- Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
- Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.
BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 8 main-course servings
Number Of Ingredients 43
Steps:
- Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.
- Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
- Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)
- Make the meat: In a large bowl, toss the sausages with the remaining adobo.
- Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
- Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
- When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.
- In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.
- Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly.
FEIJOADA (BRAZILIAN BLACK BEAN STEW)
This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
Provided by L Ireland
Categories Soups, Stews and Chili Recipes Stews
Time 11h
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
- While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
- Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
- Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 31 g, Cholesterol 52.2 mg, Fat 18 g, Fiber 7.5 g, Protein 24.1 g, SaturatedFat 5.7 g, Sodium 450 mg, Sugar 2.4 g
BRAZILIAN BLACK BEAN AND BEEF STEW
Make and share this Brazilian Black Bean and Beef Stew recipe from Food.com.
Provided by Outta Here
Categories Stew
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
- Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally.
- Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
- Season to taste with pepper.
BRAZILIAN BEEF STEW (FEIJOADA)
This dish is made in the slow cooker. I found this recipe in Cuisine at Home Feb 2011, thought of my friend, Marcia, and had to make it. It was delicious - looking forward to making it again.
Provided by Ingrid Nicolich-Obr
Categories One Dish Meal
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate.
- Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.
- Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.
- Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.
- Add vinegar and season with salt and pepper.
- Garnish each serving of stew with jalapeno slices, orange wedges and zest.
Nutrition Facts : Calories 409.8, Fat 16.9, SaturatedFat 5.5, Cholesterol 73.3, Sodium 430, Carbohydrate 34.5, Fiber 10.9, Sugar 5.1, Protein 31.6
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