Making a Huge Brazilian Feijoada Feast All by Myself in One Day 🇧🇷
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- Опубліковано 28 вер 2024
- Cooking the national dish of Brazil: Feijoada, Farofa, Collared Greens, Rice with Salsa and Orange.
#brazil #cookingeverycountry #feijoada #antichef
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Recipe used:
Feijoada recipe I mainly followed:
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I'm not brazilian but their culture and food is very relevant in Portugal. Their food is truly one of the best!
Portugal food is very relevant here in Brazil too! Caldo verde is a masterpiece
@@SkyToast100 or our love for padarias
@@SkyToast100 also pasteis de nata
old man Portugal, the most influential country in cooking
in the whole world
cade meu ouro
I’m so glad you made farofa, it really is THE single most important side possible for feijoada! You could also put some of the calabresa cut and fried in small pieces in it. It’s even better!!
you saying "farofa" was so funny kkkkk
Without farofa it's not feijoada. when I was akid i would eat farofa by itself heheheehe just like spoons of farofa
@@pswinck it sounds like you're just that kid that goes to the beach and eats sand pretending it's farofa
Hey there cousin!
@@mrillenium6221toma vergonha nessa sua fuça
The best part was giving a little bit of the feijoada to the doorman, it's something we really do here in Brazil and it represents the spirit of sharing the feijoada
I love how he followed his instinct about the water, spot on! And also how literal he was with the "chopped tomatoes" 😂
I'm brazilian living in Ireland and UK, I've never put that amount of effort into my feijoada, always did tonned down versions of it, using pork available and polish sausages, so I give 10 out of 10 for all he has gone through making this.
Daamn, dude. Im a brazilian, and watching you doing our feijoada was fantastic. Seriously, you did everything a typical feijoada meal needs to have. I also (of course, if you liked feijoada) recommend you take a look at what we call “torresminho”, it goes REALLY well with it.
E vamos de mais um vídeo que o algoritmo do youtube me recomenda só porque tem um gringo falando do Brasil 😂 me pega sempre
Eu nesse momento kkkkkk e agr to morrendo de vontade de comer uma feijoada
Exato kkkk
Exatamente kkkkkk
Eu tbm 😂
What a nice guy you are, Jamie! Bringing the doorman a late night feast - international gourmet yet! That’s one lucky doorman!
Parabéns, primeiro gringo que vejo chegar o mais perto do que é nossa feijoada 😊
Looks amazing!
The rice we usually fries some garlic in the pan before throws de rice.
And the Farofa is a whole world of possibilities, u can put some garlic, calabresa, bacon, eggs even bananas.
In 2 years , this was my fav episode yet. Spoke at a good pace, a few smiles, different recipe I've never heard of -saw you laugh! and it was over 15 min. PERFECT -loved the wording and the result :>)yo
I’m Brazilian and l haven’t had Feijoada for 5 or 6 years, as l live in the US. You made me crave it! 😂
You did an espetacular job!
I would change the water of the beans before cooking it, instead of using the same water the beans were soaking overnight, but that’s my preference.
I would also add some bacon and linguica to the Farofa and added some chopped onions before frying the rice and seasoned the rice.
Also, my family doesn’t add pig’s feet to it and l believe most Brazilians don’t anymore, it’s optional as you said, I’m sure some people still do, You did great job following a traditional recipe!
I’m proud of you and the dish you presented! The fact that you prepared all the side dishes as well melted my heart! You always go the extra mile!
It’s certainly Brazilian approved! Well done!! 👏🏻🎊🎉
“This thing is poetry”. Not only true for this episode and entree but your commitment to cooking.
after watching the entire video, i have to say that this is BY FAR your best endeavor, and it turned out amazingly. lots of side things going on and yet everything came together perfectly at the end. BRAVO!!
as a brazilian, im proud of you and so glad you liked it!
Pigs feet were a common addition in my Italian family's Sunday "gravy." When they simmer in the tomato sauce low and slow, the skin becomes very soft and melts in your mouth and the little bit of meat is incredibly succulent. They also give an fantastic rich taste to the sauce. I haven't had them for years but seeing you with them in this dish, I'm going to get some.
When I was a kid, I used to love having dinner at our Italian neighbors home. I didn’t know what I was loving in her Sunday gravy, but those silky little pieces were so delicious! It wasn’t until I was older that I learned about the pig’s feet. Absolutely amazing!
Drooling...
In Uruguay we use pig's feet in many dishes including feijoada. We have an italian dish called buseca that uses cow tripe as well. I love eating pig's feet, but I can't stand the hoofs, so I always remove them,
Very well done. Brazilian Chef here and I'm impressed. Like others have said, you can desalt the "carne seca" a day before. And good thing you bought it, cause it belongs in Feijoada.
I have never used smoked paprika in Feijoada, but i bed it turned out great. We usually use other chillies.
So glad you cooked farofa, it's a must indeed. And you can make farofa of whatever you have in your pantry or fridge.
Anyway, congratz, the best version I saw a non Brazilian make so far on UA-cam
Very well done - it looks perfect. I usually have Feijoada when I visit Brazil. Your recipe is almost spot on - I didn't see any hot peppers though (look up pimenta malagueta) and in some places you also get pork cracklings on the side. I am impressed that you remembered the oranges and they are a tasty combo with the collard greens and hot peppers. Good show mate.
You did amazing!! As a Brazilian its so cool to see feijoada being made from scratch by a non Brazilian! You even made the farofa from scratch which is super awesome!!!
Como feijoada desde criança e posso dizer,essa feijoada do chef é simplesmente sensacional,parabéns!
thank you so much! im really happy that you could do it so perfectly! i was expecting something off, but you did it great
Here in Brazil, at least in the region where I live, we usually season it with sautéed garlic and onion before adding the rice, we let the rice fry for a few seconds in the onion and garlic and then add the water and salt. The tomato salad with vinaigrette sauce (better known as vinagrete here) is usually made with fresh diced tomatoes (without the pulp as they release a lot of water after adding the salt), green or yellow bell peppers (or both), red onion (preferably because it has a milder flavor and goes better with salads), but the white it also works. Chopped pineapple along with tomatoes are also delicious. Another option to go with feijoada is mango salad with arugula and diced ricotta (optional). The sweetness of the mango combines very well with the bitterness of the arugula, and the citrus of both is perfect to accompany a dish with as much fat as feijoada. As for the sauce that waters the salad, it follows the recipe from France, which would be the emulsion of 3 tablespoons of olive oil for each tablespoon of vinegar or lemon (I prefer lemon), and you can flavor this emulsion with herbs, then just pour it into the salad, add salt and marinate for at least 15 minutes in the fridge so that the tomatoes absorb a little of the emulsion and are well seasoned. We also don't put as much parsley in the salad, but I think that's more of a personal preference. The farofa can be made in many ways, a farofa option that I really like is to sauté red onion and garlic in a decent amount of butter or soy oil, then add diced plantain, after frying, just add the cassava flour, salt and optionally black pepper, and also correct your farofa with more butter if necessary, until it has the consistency what you like best and not get too dry. Plantain also goes well with feijoada if cut into slices and fried separately. The traditional farofa with butter, onion and garlic also works very well with feijoada. Orange is excellent to eat along with feijoada, whether in the form of juice or in slices with the meal, as the acid in the orange helps to digest the fat in feijoada, in addition to being quite refreshing, in contrast to such a heavy dish. One thing I forgot to mention is that you can also mash a part of the cooked beans to thicken the broth of your feijoada, as they release starch when mashed. Anyway, your dish was very good and looks delicious.
WAIT WHAT???? My favorite chef (or, antichef I should say) doing my country's most famous dish????? HOLY
Yay finally more cooking around the world!
I liked how you respected the way you cook, even when something didn't seem so familiar
You know the amazing thing about feijoada is that you can simplify It a lot and yet you'll have an awesome meal. But you did It as a pro. Congrats.
I mean, like a Native pro😅
Ficou incrível!Honestly really good video, i love you channel and as a Brazilian i was really expecting this recipe and you nail it! Parabéns!!🙌🙌
You really did good here. It's literally the most involved meal you can make that doesn't involve the word Thanksgiving, but it's all worth it!
Great video your content brings some kinda of vibe that is so relaxing into me 🙂 keep up the good work !
The carne seca was still salty because you boiled it in the same water you dessalted it. You were supposed to have boiled it in a fresh batch of water, that would soak the rest of (or most of) the salt left.
Que maravilha. Love your channel, man.
You have to put the beans in the water so they get more soft. Some people even say they lose some gases in the process, slighly softer. Using the same water keeps a lot of color and some earthy/heavy flavor. A matter of taste.
YES! I thought you were avoiding our dish because you were afraid we were a little crazy hahahah🤣When you learn about farofa there is no way back hahaha
Hi! I'm from Brazil and the tip i have for u is:
The pork belly, we don't put im feijoada, we used to do something called torresmo. Is a deep fried pork belly with the skin.
And congrats to show our must famous dish and dificullt.
Jamie, thank you so much for sharing our national dish with the world. It makes me so emotional to see a foreigner treat our culture so kindly and embrace our cuisine with open arms. Bless you!!!
And that is one fat feijoada, daaaamnn. My favorite feijoada is the one with pork ears in it, I love eating them! Also, we use all the parts of the pork: Nuzzle, tail, ears... And it's delicious
I absolutely ADORE the fact you give your doorman food ❤ Ppl like you make that magical cesspit worth living in 😂 Excellent job on the Feijoada as well!
What an adventure! Seems like it would be an all-day, social event to cook this feast! PS--push the knife forward to slice, don't pull it back toward you.
Thank you for reproducing such an important dish in our cuisine with so much respect. You did a great job, and you took care to make the complementary dishes. I loved it! ❤
The reason you let the beans soak overnight is to recude the cooking time.
Cooking beans without soaking them can take 3h~4h. A alternative and the most common way we do here is cooking with a pressure pot. Reduces the cooking time to 45mins~60mins without needing to soak.
"Feijoada" or just black bean soup will thicken a lot by the next day due to the water slowly absorbing the starches from the beans. But if you want it to get tick quickly crush some of the cooked beans and mix well. The starch released by the crushed beans will trick it really quick.
And your rice is not the most common way we from Rio de Janeiro cook it.
Here is the most common local recipe of white garlic rice:
Measure 500g of white rice in a pot.
Separate 2x the VOLUME of rice in water. Again VOLUME, >not< Liters.
Add 1/2~3/4 of a spoon of salt to the water and mix it.
In a pan add your favorite cooking oil (vegetal oil/butter/margarine/olive oil) and fry 4 mid size minced garlic clove until it starts to golden.
Add the 500g of rice and mix it well.
Gentle add the water.
Cover the pan just enough that it would not start to foam and overflow.
Put the stove on low heat and let it cook for ~20mins.
Shove a spoon in the middle of the pot and pull the rice to side enough to have a good view of the bottom of the pan. Wait ~5s to see if there still water left. If there still water give it 1 more minute and check again.
When there is no water left its done.
If the rice is not soft enough add 1/2 cup of water and check again 1min~2mins later.
I'm from Brazil and this looks great. I should point out another method which I personally consider superior: Use a pressure cooker to cook the beans alongside all the meats, without browning or frying them first, and depending on the hardness of your beans, don't soak them either, put it all in the pressure cooker alltogether. This method gives the meats a smooth texture and makes them so soft they break by themselves, adding incredible flavour to the beans.
Good job man! Nice Feijoada!
Parabéns! 👍👏🏻👏🏻👏🏻
Congrats man, very well done, here in Brazil we have really good food even daily food is great I miss it when I travel abroad
As a Brazilian I can say that what you just did is better than most feijoadas we make over here, we just use whatever meat we have left in the fridge and add or remove some ingredients when we feel like it.
I don’t know how to say superlatives in Portuguese or Spanish, so English will have to do: You cook freakin’ awesome dude! ❤️😊👍
In portuguese this would sound like: "Você é foda demais na cozinha mano" or "Sua comida é absolutamente foda cara"
Wonderful instructions
I watched your entire video, as I live in Brazil, I want to tell you that I am impressed, you managed to do a lot like we do here, what you need to know is that feijoada is a very old food, originating from slaves in Brazil, where the best parts of the pig were for the slave masters, and the other parts such as the foot, the tail, and the skin were given to the slaves, these parts were salted and saved for those occasions when you had beans to eat, in your the recipe lacked chopped and cooked skin, it lacked other types of sausage to give it an even more refined flavor and "Salsa" is a vinaigrette, which is actually tomato, onion, olives and a little parsley to break up the color , but congratulations for your commitment and wonderful care in the way of food, I would love it if I could give you some suggestions of what to do in the next videos. A big hug
Sua Farofa ficou belíssima!!!!! I would make some corrections in the preparation, but for a first time it was really fantastic! Congratulations on making this typical Brazilian dish with so much care. Thanks a lot for the video.
The trick for the trotter is to cook it first and save only the colagenous water and then cook your beans on it. I live in new Zealand and use the bacon Hock only as it does the job of two ingredients, the trotters and the smoked ribs, that's is to add texture and deep smokiness.
Cheers for your video mate, really good.
Looking forward to Lebanon, Morocco, Mali, Iraq, Senegal and Somalia
You just forgot the caipirinha to complete this feijoada. But you did an excellent job! Congratulations!
Olha o arroz tio João aparecendo no vídeo, feijoada é vida.👏👏👏👏
hello friend, i'm brasilian. There is a little but important detail. You must wash the beans and cooke it for at least 15 min. After you must wash it again in the skimmer till eiminate the black broth because it ferment on the stomach and causes a lot of gases.
It looks delicious! Congrats🎉
Um dia você chega lá na feijoada brasileira. Está no caminho certo.
Maravilhoso! (Amazing!) 🇧🇷
Isso ficou incrível pra caralho, mandou bem demais!
Brazilian food is one of the best foods in the world 🥰
If it's not the best in the world, a lot of people need to know and taste Brazilian food ❤️😻
As a Brazilian, I always like to remember that Feijoada is a Brazilian food but its creators were Africans who were slaves here. The bosses ate the best parts of the pig and the slaves used the remains to create this incredible dish, gratitude to African culture.
The skin you removed actually tastes very good in the feijoada
Parabéns. Ficou muito bom
OMG you got it. It looks great!
Tip: in the US, we use Polish Sausage (Kielbasa) to replace the brazilian "calabresa" sausage. It works wonderfully!
BRASIL! ALGUÉM MAIS??🇧🇷🇧🇷🇧🇷🔥🔥🔥
I'm Brazil and where I live Minas Gerais we put on feijoada some pork skins as well. But if you think this dish so fat you can remove some ingredients such as pork feet. Here in Minas we make feijoada like that and also we make it a little bit light.
Turned out beautiful! The only thing I would say is that we usually discard the water from the soaked beans and cook them in fresh water, for a few reasons, the main one is cause we do that to reduce the phytates present on the beans, this substance is bad for our digestion, after soaking the beans most of it is on the water. Another reason not to use the water is cause it starts to ferment so it might interfere on the taste and the durability.
I'm from Brazil, and let me tell you something, feijoada doesn't take one day to cook, it take at least two!!! Here in Brazil we like to do feijoada a day before the event, so all the flavors develop!! But you did an excellent job
I'd choose a deeper plate to serve it. Beautiful fejoada! Keep in mind that feijoada is a very regional thing and every state has it's tweaks to it. You did it masterfully. The only thing I would change would be maybe putting like a quarter less meat in the stew, bringing a bit more presence to the beans. I'm super glad you enjoyed it so much.
Bro, you did a very good job! Couple of white moves here and there but all forgiven when I saw you with Tio João rice
Dude, you have to come to Brazil and trip from north to south eating our food, it's an absolute wide spectrum of flavours. From the native northest amazonic food, northeast arid and coast african-oriented food, the midwest cheeses and sweets, down to the south and their barbecue, Brazil it's an absolute paradise for food lovers because of a wide immigration base during it's development.
I'm Brazilian and sometimes I make feijoada. Just a tip, the water in which the beans were soaked must be thrown away because it causes indigestion. You must add new water to cook the beans.
Feijoada is a very traditional dish in Minas Gerais, my family eat this for years.
In Brazil we add "carne seca" in every beens we made. Even when it's not for feijoada. I like to add that hard skin of the bacon too, but just for flavor, then throw away.
Very good feijoada! Only thing I'd change is that salsa, we call it vinagrete and it's more about mixing evenly cut onions, tomatoes and green, red, yellow peppers, while yours seems to be more of a tomato sauce. I hope you collect some feedback here and do it again, would be fun to watch
When he finished making it, I said to myself : I doubt he won't love it, I was right.
Looking good! I started to laugh real hard at the sight of Tio João rice. That's the type I buy here in Rio, what a pleasant surprise.
Some notes:
- we usually do most of the preparations on saturday afternoon, let it rest overnight and make it all come together on sunday morning. It's a very labor-intensive dish!
- you should desalt the meat 3 times!
- we usually use a lot of other unconventional pig parts, like ears, tongue, tails, etc. in the preparation. Folklore says that's how slaves used to cook it back in the 18th and 19th centuries, so that's how we do it.
- we don't eat feijoada at night, mostly because of our tropical, warm and humid weather. Makes for a horrible night of sleep.
Very excited for when you finally reach Paraguay! Wanna see your vorí vorí or pastel mandi'o.
I love it, my mom makes it always!
Feijoada is very popular here in Brazil mostly because of the price of the meat cuts. In school we "learn" about feijoada because it was part of our history, the history of slavery caused by colonization process. Our population is a mix of indigenous, african and european (mostly Portugal). The masters gaven these pork cuts that was ment to be "trash" (the feet, skin, ears, snout) with rice and the slaves tried to make much food they can, so all can eat. Of course, decades later the dish was improved and refined. Now is basicaly a very ritch pork stew with beans and the sides are a mix of our diferent cultures around the country.
My brother in law, his family is Brazilian Portuguese and they make this dish for Christmas. Though the way they pronounce it, I would not have guessed it was spelled this way.
Hey, Brazilian here. The coolest thing about Brazilian food is that you do not follow a recipe twice. For example, now that you know the concept you can improve you farofa using the oil from that you took from the meat, you could have not put the bacon in the feijoada and instead put the bacon in the farofa making it crispier and so on. Feijoada was actually created by slaves earlier in Brazil that's why it uses left cuts and it's so versatile. Have fun cooking the next Feijoada and make sure to invite me 😂.
A Brazilian would have put about twice the amount of beans, but you got the spirit of it, and it won't taste very differently. It's an amazing dish, man.
Pretty spot on, mister!
To be honest brazil is huge. Each regions has its own culinary
I'm brazilian, and it's the first time I'm watching your video, and I hope to watch all the others from now on :)
In 2:50, about the beans: we do what we call "remolho", so the gases (farts) we would have by eating them will be reduced (it has a biological way to explain, but it's way more complicated. Hope your intestine didn't suffer after it hehe).
Ta fazendo melhor do que a minha que sou brasileiro! Congratulations!
I actually don't recommend using the water from soaking the beans. I make this often for my wife along with moqueca. You did a great job!
Feijoada, um prato oriundo dos afro-brasileiros, junto com farofa, herança dos povos indígenas.
Sim, isso é poesia.
My man, first of all, congratulations for the video and the feijoada.
A little tip: you have to add some tiny cubes of bacon in the farofa 👌👍✌️🇧🇷
A little history of Feijoada: "The Lords of the Mills also known as Plantation Owners or Lords of Plantations, used to throw big parties in their Plantation Houses or Villas that would last for a couple of days. The guests would travel from pretty far away on chariots which wasn't that conformable at that time taking days sometimes to arrive to their destiny. So the Lords would throw a banquet with all the best they had offer to their guests. And of course a pig was one of the dishes served. But only the "good" parts like the ribs for example were served to their guests. All the parts they saw as bad like ears, nose, feet and tail and the insides would be thrown to the enslaved Africans that used to be fed black beans on a daily basis. So in the Senzala (Slave Quarters), they would take those parts of the pig thrown to them and add it to the black beans making a stew out of it. It is a sad and very tragic story to a national dish but that's how Feijoada came to be. Or at least is the story I've learned in school and from my elderly. There will be people saying that in Europe and Asia people already ate Beans with Meat like in southern France where there is a dish called Cassoulet made out of White Beans and meat like Pork and Goose. I see Feijoada as a resistance food from the Africans that went to Brazil enslaved and brought so many things to our culture like their rythms, their religion and their food. Today, I would think that not so many people use those parts of the pig to cook a Feijoada. At my house we don't use those parts at all. In it we put the best parts of the pig like the ribs, the paio which is a sausage, the Portuguese sausage, the pork loin, the dried meat and the bacon. It is serverd with rice, orange slices, vinagrete and Cabbage Salada or Cabbage Farofa which is another Brazilian Dish made out of Cabbage and Manioc Flour. All of those are important parts of the dish because Feijoada is a very heavy dish and the Orange and the Cabbage helps to digest the food. That's also why you usually eat it on Sundays during lunch and not during the evening! Most people usually have the Sundays of and can rest after lunch. ^^
Admittedly, as a brazilian, I have no idea how to cook a feijoada as it is quite an undertaking. Whenever I saw people cooking it, it'd take a whole afternoon. Also, it's hard to find the real quality ones. Most of the times they mess up something like it being too watery or too thick or too bland or the beans being too hard. Looking at this one, I'd score it an 8.9/10 just for the slight lack of beans and thickness to the broth
You CAN add calabresa sausages (as you did) but you MUST have PAIO, which is a PORTUGUESE sausage. Also, add a couple of bay leaves to your beans and into the cooking water.
Feijoada e muito bom 🇧🇷
A feijoada no Brasil, também é colocado focinho, orelhas e rabo de porco. Com relação aos pés eles são cortados em pedaços menores. O vinagrete (sauce) também tem cebolas cortadas em cubos e os tomates não são em conserva, são naturais!!! Mas a comida está parecendo muito boa!!!
Thanks for respect our farofa
As a vegan chef, I would slice that cale VERY THIN.. it's a "bonus" thing that makes it even greater.
Oooooowww, caprichou em tudo, ficou igual. 👏🏻👏🏻👏🏻
Oh man, i'm from Brasil...good job....
in brasil we dont not remove pork skin. We add the pork skin in the all sauce. The taste is amazing!
tip: remove the pork skin before but remember to add the pork skin when the sauce is cooking. Leave the skin pork in the sauce how long your cooking during.
That`s now how my family does it XD, see all that preparation ? desalting, boiling for hours, cooking the beans half way etc you dont need to do it separatedly.
Whe just fry the offcut pork / bacon / any meat at the same time, when it`s done frying, we put the UNCOOKED beans (thats important.), the sausage (here it is called "linguiça defumada") and the needed water to cover it all, and just wait.
The secret is the long cook time that the beans need.
It and the water will get all the meat flavor and make that beautiful scent and texture.
What a Perfect Feijoada 👌
Looks amazing, where are all your new pans?