Feijoada is a regional, traditional Brazilian dish made with various cuts of beef and pork, typically including sausage, pig's feet, and various other smoked meats. Here, chef de cuisine Abraham Trinidad shares the version he serves at Oficina Latina. Like many great recipes, this one was a collaborative effort.
- 1 pound smoked pork shoulder
- 1 pound lean slab bacon, rind removed
- 4 tablespoons olive oil
- 2 medium-sized red onions, chopped finely
- 2 large cloves garlic, minced
- 3 bay leaves
- 3 sprigs parsley
- 2 sprigs thyme
- 1/2 pound chorizo
- 1 pig trotter, blanched and scraped clean
- 1 pound lean beef chuck
- 3 1/2 quarts water
- 3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups dried black beans, picked over, soaked overnight, and drained
- 1 cup collard greens, stemmed and chopped
- 1 sweet plantain
- 1 cup cooked white rice, for serving
Preheat the oven to 375 degrees.
Soak the smoked pork shoulder and bacon in a large pan overnight in the refrigerator. The next day, drain, rinse, and soak again. Set aside until ready to cook. In a large heavy stockpot, heat 2 tablespoons of the oil over medium-low heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
Add the garlic and cook until fragrant, about 3 minutes. Tie the bay leaves, parsley, and thyme together to form a bouquet garni and add it to the pan, along with the chorizo, pork shoulder, bacon, pig trotter, and beef chuck. Cover with the water and add the salt and pepper.
Bring slowly to a boil over medium heat, then reduce the heat to a simmer and skim the fats from the top. Cook for 1 hour. Add the beans and return to a simmer, again skimming any fat from the top. Simmer until the meats are fork tender, about 1 more hour.
Meanwhile, heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the collard greens and sauté for 3-4 minutes. Remove from heat. Fit a steamer basket inside of a pot and fill with water, making sure it does not touch the bottom of the basket. Bring to a boil over high heat.
Cut off the top and bottom ends of the plantain, and make a slit along the entire length of the plantain. Make another slit in the middle perpendicular to the first slit. Place in the steamer basket and steam for about 10-15 minutes.
Remove from the steamer basket and let rest until cool enough to handle. Remove the peel and cut into 1-inch lengths. Heat the remaining oil in another sauté pan over medium heat and sauté the plantains for 1-2 minutes. Remove from heat and set aside.
When the meat is done, remove the beef chuck, followed by the pig trotter, chorizo, bacon, and pork shoulder. Place the cooked meats (except for the pig trotter) on an ovenproof platter, cover with aluminum foil, and keep warm in the oven.
Remove all the meat and skin from the pigs trotter and dice. Discard the bone and add the meat to the beans. Continue cooking the beans until tender, about 20 minutes. Remove any remaining fat or gristle from the other cuts of meat, and then cube/slice them into bite-sized pieces.
Arrange the meats on 1 side of the large heated platter and place the beans on the other side. Serve hot, accompanied by the collard greens, sweet plantain, and cooked white rice.