Chef John, I'm from Brazil and I can safely say that you've nailed it. For the most part. Just know that if you ever served feijoada to a Brazilian using bread crumbs as substitution for caçava flour, you wouldn't hear the end of it! Haha. There's nothing, nothing like the caçava flour or, as we call it down in Brasil, the good ol' farofa! Thanks for honoring my people with this delicious recipe!
Eneias Feliciano “aint" does not exist, if anything it would be “ain’t” …. if you don’t like others to judge you on technicalities, don’t judge them. And put the spices to like and want in the dishes you prepare.
andrea endlein hey, just because you speak english perfectly, doesn't mean others do too. And what he was saying, is that we don't use cumin very often. In the north, they use it a lot, but I live in São Paulo, and people from the south of Brazil usually hate cumin and coriander.
Dear John, I'm really proud to see an american cheff doing brazilian recipes. And your feijoada recipe is definitely approved. By the way, if you don't know or don't have casava flour on the closest grocery, don't worry, you can replace it with corn flour, it has the same effect! Really happy to see feijoada here cheff. Cheers!
Chef, that's a great rereading of our beloved feijoada! You did with what you have in US... The traditional is a little different, and we put ears, tail, feet, pork backfat, with bones, and the cassava (here is mandioca) is a really common think in the Brazilian cook. Is really great! Next time, when I go to San Francisco, I will give you a package to you taste! And come to Brazil to taste the real one! Happy New Year!
Brazilians usually put a few bay leaves when cooking the beans, and this is kind of important. And here is a tip for the 'farofa' 4:20 ; sautée three onions on lots of olive oil, make it quite slushy, and add enough tosted manioc flour keeping it moist. Some people add eggs, or bacon, but it is overkill. And I am sorry to say you left out two essential ingredients for a genuine, delicious Feijoada. #1: wrap several kale leaves very tightly, rolling them like a cigar, and slice them as thinly as possible, the pros scrape the edges with a very sharp knife making it angel hair thin. Sautée with garlic and O.O. #2 for me this is the ingredient that makes a Feijoada a Feijoada: Oranges! Peel and cut seedless oranges in discs or cubes, and serve them with the rest of the Feijoada. The tanginess of the oranges are essential to balance all the pork, and I highly recomend using it. Feijoada is my favorite meal, and I usually say that a Feijoada without oranges is just rice and beans with pork. Do try it with oranges to experience the real thing.
Love the initiative!!! Being brazilian, I've seen the real feijoada, the old traditional way, with the pig's ears, feet, tail and even the nose (my dad just loves it). But the feijoada that many brazilians eat nowadays is made with pork loin, ribs, chops, bacon, beef jerky...And we can't forget 3 things that will make a difference is 1- the cassava flour toasted with finely chopped bacon, garlic, onion, lots of butter, and green onions and colored with annatto (colorau). 2- The collard leaves sauteed with garlic and 3- the diced orange to balance everything else... It's DELICIOUS!!!!
@@epicjsjwj where are you from honey? Daniel is a pretty common name here, placed like 15~20 in the most used, and Cruz is a bit less used, but I wouldn't say it's rare
Thanks for posting this recipe. I love Feijoada. It is one of my favorite dishes ever and it reminds me so much of the amazing time I had while studying in Brazil, I actually felt very emotional watching it and very hungry :-)
Hi, chef John! Cassava flour is the flour made with a kind of brazilian root, which is then, fried in butter and mixed along with fried garlic, fried onions and a little seasoning. It has an appearence that resembles sand, but tastes sort of like bacon. Cassava is also known as brazilian arrowroot, manioc (mandioca) and tapioca. It's delicious and you should really give it a try whenever you have the chance!
+Joe Peso yeah, i'm pretty sure that's the process, but here in Brasil we just purchase the flour on our supermarkets, you don't need to fry it in order for it to get not-poisonous. you can just throw it over beans, for example!
My Dad and Step Mom are from Brazil, and they always said that if I went to Brazil, I would go nuts on the food. Now I can see why. That Fejioada looks AWESOME!!!
Chef John, you never disappoint. This was another winner for me, and the fact that the Brazilian posters liked it is testimony to the authenticity of your simple but delicious recipe. Thanks again.
Most of brazilians commenting are complaining about adaptations ... I don't think this way, in fact in some sense each state in Brazil would make a different feijoada, with it, without that, etc. So (from my point of view) this recipe is a perfect good example of the spirit of feijoada.
You obviously never had a real Feijoada. He made rice and beans with pork, and breadcrumbs. Not feijoada in my book. Left out kale (couve), and most importantly the oranges, which is the ingredient that makes the dish be a Feijoada.
It looks awesome, I'm Brazilian and that's safely one of the best foreign version I've seen so far. On a second version here are some more traditional tips, usually we pressure cook the beans, it's much faster. On a traditional feijoada you're going to have some "exotic" parts of the pig, like pork ears, nostrals, feet and skin, the collagen changes the dish completely and takes it to another level of flavor and texture, giving it some umami flavor, The traditional greens that go with it, is kale. I'm sorry but you're missing out on farofa :D. Maybe for 2020 you can try it like that for us. Oh and the orange is used during the cooking process to reduce the heavy flavors when cooked with traditional ingredients. Thank you for showing our culture to the world, I'm really grateful for that.
As a Brazilian, I've got two words for you: NAILED IT! Proud to see other nationalities appreciating a typical feijoada. Doing this recipe this Sunday with my new slow cooker. It will be my first time and i am over the moon with excitement.
as a Brazilian myself, this is not how you traditionally make a feijoada. But it's a really really good version of it!! that is quite close to the final results but the process and the steps of the cooking are totally different. congrats on your version of feijoada. that looks amazing!!!
I am brasilian and have eaten a lot of feijoadas in my life, this looks better than 90% of them! Also, I can confirm, if you eat them without white rice, you will be put in jail (or worse)
there are a lot of variations of feijoada. Do you think it's that easy to find calabresa, carne seca, and all the Brazilian products in United States to make what you call the perfect feijoada? His recipe worked perfectly well as it is!
Honestly it depends on where you live. go to the east coast, like new jersey, Massachusetts, florida. You'll find a lot of brazilian shops here. But like I said, it just depends on where you live. We make feijoada all the time over here. Tons of brazilian shops and butchers.
True! This is a very difficult dish to make in the USA. He did a good job. I think i would prefer traditional beef jerky to the carne seca we can buy here.
I was amazed to see someone cook this dish so well, and so close to what we find here. The traditional dish also has pig ears, tail, nose and feet. But I prefer without it. Congratulations from a brazilian aspiring chef!
How cool! I was thinking about feijoada out of nowhere. An hour later, I log onto TH-cam, and lo and behold! Chef John has a recipe for feijoada! I am meant to eat this soon.
Chef John, there's two things I want to do with you. 1- buy a beer to you and your wife. 2- cook you a feijoada. Really thanks for showing our cuisine for the world.
The stars have aligned in my favor. This will be the recipe to inaugurate my new pressure cooker! And you have to love how all Iberian/Latin American stews contain no fewer than four kinds of pork. It just makes sense.
Chef John, you have opened my eyes to many different ways of cooking as well as many different kinds of food. i thank you for what you do. your dishes look amazing and i have tried duplicating them myself. have not been disappointed so far. amazing job.
Chef John, this recipe is incredible. Congrats from a Brazilian fan.
9 ปีที่แล้ว +9
I just discovered you today and your recipes look wonderful. I just have one beef (pun intended) black beans are black not red. But supposedly harder to digest. My picture shows me picking oregano from my yard and behind that I have rosemary that grows into trees down here. (Costa Rica) Thank you for sharing your wonderful recipes.
Chef John, I love your dishes man. I'm Brazilian and I'm here salivating with your version of feijoada. I can't wait to have other Brazilians at home to cook it for them. Thanks
There are definitely a few things I would've done different just because theres a brazilian shop near where I live in the US. 1st thing is never drain the water that you soak the beans in. 2nd thing is to use thick bacon, the kind you get from the butcher that you only make once in a blue moon. the 3rd is the bread crumbs. Caçava is manioc, commonly called yuca. The thing with the meats you chose is that there aren't bones, and thats my pet peeve. The bones are always hard to remove (at least for me) so I don't mind your meats in the feijoada. Thanks for celebrating my heritage, Chef John! Great recipe!
Brazil here, so glad you enjoy one of our dishes =D And you are doing perfectly..even crushed some beans to thicken up a little! Chef John, you rocks! beijos dos seus fãs no Brasil ;*
as a brazilian i have to say, looks delicious! But you just missed pork feet and some pork ears hahahahahha for real, thats the classic way of cooking feijoada. historical fact, feijoada first appeared in brazil when slaves from Africa were brought here and the masters used to throw away these "bad" meat parts like pork ears and feet, so the slaves took those parts and cooked them with black beans! Its really great to see how this meal became so famous in Brazil! thank you Africa for our cultural diversities! As grand child from black grand parents I feel happy that this cultural meal has become a brazilian signature!
Marco túlio Actually this story they tell us is a misunderstanding. The portuguese never despised their pork. Feijoada is an old portuguese recipe, a cousin of the French "cassoulet". The slaves, unfortunately we're not allowed to eat meat, historians say they ate mostly Angu and cassava. The recipe of portuguese feijoada was adapted with local Brazilian ingredients, but was never slave food.
8 ปีที่แล้ว +1
Camila, the story I know and was told was this one, but I'll look into it! Thanks for your reply
Camila I was told by two different brazilians that the Portuguese never ate black beans! however, the fact that slaves were never allowed to eat meat sounds plausible!...... BRASIL?....most beautiful people , capitivating culture and food and the music! nothing comparable! my only complaint with brasil is their mistreatment of the afro indigenous decendands who are left out! persinally i think if brasil was to scrap this injustice it would no doubt become the model for the world!..... awesome looking recipe! I am inspires to try this today!
Never eat black beans it's true. Portuguese Feijoada is made with other types of beans. As I said the recipe was adapted. I am glad that you like my country. But I don't get what you mean by "afro indigenous descendent".
Camila I have two really good brazilian friends one in curitiba and another in Rio! So, i am kinda of connected to brazil throught them. I what disturbed me was seeing the conditions of the favelas the people who live there. This was something I got the first time I went. Aside from that I always enjoy brasil even more than any other country that I've been to....I always think about the words of Dori cayimmi who said "if you love your country don't go to brasil"....I guess he was implying that you won't love your country once to visit Brasil....
That feijoada looks amazing. If you by chance get to find our "farofa", which is manioc flour (or cassava flour, although I've never heard it being called like that), please try to buy it, as it complements the dish in a very nice way. But your bread crumbs also looked tasty, so thumbs up to that, nice improvising. Greetings from Brazil!
@@absoledge Hello Sean. If in the label it reads "Farinha de mandioca" ou "Farofa", that's the one. You might want to lightly toast it on a oiled fry pan to improve texture and flavor complexity. Here you'll find some recipes th-cam.com/video/eqKhhczA-Cc/w-d-xo.html th-cam.com/video/bs3SCeP5EQk/w-d-xo.html
I have been a huge Chef John fan sine 2009 and I have NO CLUE how I missed this recipe until just now. I lived in Brazil from 2002-2016 and you nailed it Chef John! Of course some things are different because you are in the USA and it can't be 100% Brazilian... but you did GREAT! I plan to make my first feijoada outside of Brazil soon, as I now live in China. All we can do is the best we can with the ingredients we can get! Thanks for another great video! Chef! And thanks for these two gems: "But there's two problems with that... Number one, I don't know what that is and number two, I'm out of it." 😂 "You are going to be required by law to serve it with white rice" 😂
Chef, I am Brazilian and I have to say: this looks delicious. It's not how its made here, but I wasn't expecting that anyway. I think its a great way to do it for people who don't really want to eat pig ears.
thank you for being respectful towards our dish. what many ass#@les couldn't do in the comments. given the difficulty to find some of the ingredients, your recipe is quite similar, and i guess the taste was quite the same. thanks again, from a huge fan of the channel.
as chef john said many times, this is not intended to be a recipe channel, it is a cooking-technique channel. He only suggest some dishes and encourages everyone to try whatever modifications they want :D
Pode não ser a receita tradicional feita aqui no Brasil, mas a cara é absurdamente apetitosa e dá banho em muuuuuuuuuuuuita feijoada que é feita e ensinada aqui no Brasil.
while cooking you can skim some beans and throw them in a frying pan with the seasonings and mash them a lil bit and then throw it back in the pan, it'll make the dish way more flavorful, and for the flour you can use manioc flour, the seasoned ones are the best for a feijoada, you can always find it on a brazilian products store
I love when chef John does Brazilian recipes. Although is not the traditional it looks great! And are good alternatives when you can't find the traditional stuff. I've also tried bread crumbs when i was out of the country. but is a total different thing! Casava flour is life! Super versatile.
Michael Hood buggers, you can. Feijoada was born of the scrap of all pork parts given to the slaves, the one the masters didn’t want. So, technically, you can use anything pork in it. Besides, Amazon solves the black beans and farofa problem. Usually the cheapest parts are used, like feet and tail, but you can do a “feijoada de rico” (rich man’s feijoada) with nice cuts. If she doesn’t do it, cook it yourself.
So I can use a piece of bread with a porkchop on it, and you'd call that farofa!? Are you English? Because "buggers" is pretty English, and it would really tickle me if an English person was telling me about how to make farofa. Did you look it up on wikipedia or something? When you're at the table, and someone wants you to pass the feijoada, nobody says, "pass the feijoada de rico", we just say "feijoada" cause it's assumed your master didn't throw you some pigs feet to make dinner with haha. Bottom line, aipim (cassava in english) farofa is the best.
Michael Hood I’m brazilian. I simply said that you can find brazilian products, such as farinha de mandioca in Amazon. That is a nickname by which some people describe a feijoada made with premium cuts, a joke.
I'm brazilian and a huge fan! Thanks for this! That video made my day and gave me some ideas to replicate this dish where I live now, Toronto. You're the best!
Don't know how I lived without this for so long! I make dog food for 2 of our dogs th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg (we have 5!) and it is so much quicker in this. Love having the inner pot stainless so I can use my immersion blender right in it without worrying about scratching. It makes potatoes great and fast! Still working on the vegetables, first time came out great, second time I did different ones and they were a little too mushy. Just need to adjust the time. I highly recommend this pot!!!
We Brazilians never did the soak overnight part 🤔 also, you absolutely need pork ear and feet! Also, we usually use louro leaves and eat oranges after, it helps digest!
ele usou folha de louro, bay leaf é folha de louro, e pedaços de porco como orelha e joelho nao sao faceis de encontrar em outros países, eu achei a receita plausivel ate, com todos os recursos reduzidos.
Concordo! Eu uso "pork salt" oque e' o mais parecido com carne seca. E orelha de porco e joelho, nao gosto nem no Brazil. KKK Mas feijoada sem farova nao tem como.
Hi chef!! As a Brazilian it's so happy to see our favorite dish abroad. So, I just would like to say that in Brazil we eat the Feijoada with a "pepper/hot sauce" - we use the beens water (after cooking) and add tomate onions and chopped pepper (known as "dedo de moça" Peppers in Brazil) and breaded banana.
@@Lumpy007 it's just 1 hour in the instant pot, throw meats for ten 10 min in high pressure to render the fat, then add de onions, soft them, and then the rest, including the overnight soaked beans, for another 40 minutes.
I do this in the instant pot all the time. As per the other reply to this but....you don’t need to pre soak black beans. Whole thing is done in an hour. Yum yum.
Long-time fans of Chef John know that he rarely uses a pressure cooker or a crock pot. He's "old school" about some things, but that doesn't mean he's never been introduced to a pressure cooker.
Since the Calabresa sausage is a distinctly Brazilian product (made by Italian immigrants with Portuguese ingredients), the closest analogue would be what is called Portuguese sausage or Linguica outside of Brazil.
Hi Chef John! Thanks so much for cooking this famous Brazilian dish. I love your videos as well as your blog and would like to thank you for entertaining and educating at the same time. Besides, I would like to apologize for those comments written in Brazilian Portuguese.
Hey Chef John! I've recently been to Portugal and tried a dish called a "francesinha" and I'd love to get your take on it, It's like a thick meat sandwich on regular white bread coved in cheese and a red beer sauce and served with fries. I know it sounds weird but it was the best thing I tried in Porto. I'd love to relive that trip through a recipe, thanks! Love your videos as always :)
That's not the recipe that we (brazilians) usually do, BUT it's a great recipe for Feijoada. Congratulation, for me this is the best recipe of Feijoada from outside of Brazil. Thank you ;)
Food Wishes I'm brazilian. That crazyness you did with the onions isn't original... But... Looks fantastic... I'll try to do it next time. Great recipe brother.
Your version is sooooo much lighter than the original... I am compelled to appreciate yours more :D I really don't like how much fat there is in feijoada as done here in Brazil... Congrats, Chef John!
and here i am thinking wow is he really leaving all that bacon and sausage fat in the pan? might as well smear the whole dish right onto ur hips then. and remember to save some to cream up ur heart arteries :S
From a Brazilian this is fairly authentic. Garlic salted collard greens go amazing with feijoada, some people also like fried plantains as a side dish. Bom apetite!
OK, I love, LOVE watching your videos. I just have some problems with this (my favorite dish, having grown up in Brazil for a good part of my childhood). Maybe it's just me, but here I go: Add the meat, bones, and beans all together. Yes, you can sear the onions and garlic first, but the beans absorb the flavors while cooking, and cook the meats (I like to use broth, but water is OK). Also, soup bones, and other parts of the pork/beef are very traditional. Sausage and bacon is fine though (the pork chop is a bit American, lol). Also, the "cassava flour": it's called Farofa. It's made from manioc (aka yucca), and has more of a consistency of corn meal. If you're lucky enough to live in a city where you can get Linguiça, you should be able to find farofa (or at a Brazillian store). ***Don't add anything to the farofa (butter to brown is all)!*** The oranges are just like a delicious garnish. Also, should add a tiny bit of cumin, and don't forget the salt (fresh cilantro too). DON'T MASH THE BEANS!!! The liquid shouldn't be that thick. In fact, it is tradition to serve shots (yes, like liquor) of the liquid like an appetizer. It's SO good! Feijoada usually served over rice, which is seared in a pan with onions and butter before cooking. Also, generally served with collards which are cooked slivered as well (not spicy), just buttery and savory.
Also, can't leave out the molho. It's basically chopped tomatoes, onions, cilantro, green peppers, white vinegar, and salt - simple, but necessary. Put the rice on the plate, generously spoon the feijoada over the rice, with lots of liquid and meat, then the farofa sprinkled on top, and molho drizzled over that. Generally the farofa and molho are served on the side for each to get their own desired amount.
I was skeptical at first. But it is an amazing version. Well done! I love your channel and all the different dishes your have from all over the world. Thanks for posting!
Chef, I'm from Brazil and you are amazing. Nice job with the Feijoada and also with the accent as weel "Linguiça" and even "Feijoada" is not something that most americans can't pronounciate it.
He said "This is how I do mine". That means it is his interpretation of the dish. Chef John usually does his own spin on classic recipes to make it more his style and taste. :)
people soak the "carne seca" overnight to remove the salt more than softening the meat. but great take on it chef john! I really love your cooking and how you take time to explain!
Nice one Chef, I'm Brazilian and I can say that are a lot of variations for Feijoada, to say some: even the beans vary, some times we use only black ones, other times a mix of black and red, or one called carioquinha. The meats are a litle diferent because we have some smoked pork ribs cuted in small cubes, but in general greasy pork meat is the rule. I dont think your bread crumbs are wrong, some times I have mine with manioc flour.
Brazilian people are great. Anytime Food wishes does something other than American, people are on here hating. What nice things I see posted here. I was expecting rude and nasty comments and found none.
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Chef John, I'm from Brazil and I can safely say that you've nailed it. For the most part. Just know that if you ever served feijoada to a Brazilian using bread crumbs as substitution for caçava flour, you wouldn't hear the end of it! Haha. There's nothing, nothing like the caçava flour or, as we call it down in Brasil, the good ol' farofa! Thanks for honoring my people with this delicious recipe!
Eneias Feliciano “aint" does not exist, if anything it would be “ain’t” …. if you don’t like others to judge you on technicalities, don’t judge them. And put the spices to like and want in the dishes you prepare.
andrea endlein hey, just because you speak english perfectly, doesn't mean others do too. And what he was saying, is that we don't use cumin very often. In the north, they use it a lot, but I live in São Paulo, and people from the south of Brazil usually hate cumin and coriander.
haha I hate Cilantro, but I really like cumin, especially on a pork dish :D
Eneias Feliciano Não na sua região neh irmão mt comida brasileira cm comida por aqui...
São Paulo is not Brasil, "mêo"
Dear John,
I'm really proud to see an american cheff doing brazilian recipes. And your feijoada recipe is definitely approved.
By the way, if you don't know or don't have casava flour on the closest grocery, don't worry, you can replace it with corn flour, it has the same effect!
Really happy to see feijoada here cheff.
Cheers!
you obviously never had a real feijoada.
Chef, that's a great rereading of our beloved feijoada! You did with what you have in US... The traditional is a little different, and we put ears, tail, feet, pork backfat, with bones, and the cassava (here is mandioca) is a really common think in the Brazilian cook. Is really great! Next time, when I go to San Francisco, I will give you a package to you taste! And come to Brazil to taste the real one! Happy New Year!
and oranges.
kkkkkkkkkkkkkkk eu li essa porra com a voz do Bruno Salomão kkkkkkk DELIICIOUS
Darn, it’s ages since I’ve made this, I miss all those porky bits (my feijoada also has some salt beef ;)) soon ..
Brazilians usually put a few bay leaves when cooking the beans, and this is kind of important. And here is a tip for the 'farofa' 4:20 ; sautée three onions on lots of olive oil, make it quite slushy, and add enough tosted manioc flour keeping it moist. Some people add eggs, or bacon, but it is overkill. And I am sorry to say you left out two essential ingredients for a genuine, delicious Feijoada. #1: wrap several kale leaves very tightly, rolling them like a cigar, and slice them as thinly as possible, the pros scrape the edges with a very sharp knife making it angel hair thin. Sautée with garlic and O.O. #2 for me this is the ingredient that makes a Feijoada a Feijoada: Oranges! Peel and cut seedless oranges in discs or cubes, and serve them with the rest of the Feijoada. The tanginess of the oranges are essential to balance all the pork, and I highly recomend using it. Feijoada is my favorite meal, and I usually say that a Feijoada without oranges is just rice and beans with pork. Do try it with oranges to experience the real thing.
He does say they use oranges so he didn't miss that.
Kale.......you meant cove Actually "collard greens"
Love the initiative!!! Being brazilian, I've seen the real feijoada, the old traditional way, with the pig's ears, feet, tail and even the nose (my dad just loves it). But the feijoada that many brazilians eat nowadays is made with pork loin, ribs, chops, bacon, beef jerky...And we can't forget 3 things that will make a difference is 1- the cassava flour toasted with finely chopped bacon, garlic, onion, lots of butter, and green onions and colored with annatto (colorau). 2- The collard leaves sauteed with garlic and 3- the diced orange to balance everything else... It's DELICIOUS!!!!
You brazilian and ur name is Daniel Cruz? Lol liar you wish
@@epicjsjwj where are you from honey? Daniel is a pretty common name here, placed like 15~20 in the most used, and Cruz is a bit less used, but I wouldn't say it's rare
what a honor having a dish from my country as last recipe of the year.
I was in Brazil in 2012 and I made this yesterday, it tasted like I was back in Brazil on vacation!
Thanks for posting this recipe. I love Feijoada. It is one of my favorite dishes ever and it reminds me so much of the amazing time I had while studying in Brazil, I actually felt very emotional watching it and very hungry :-)
Im happy that you had a nice time here! its hard to acomplish that even to us
Hi, chef John! Cassava flour is the flour made with a kind of brazilian root, which is then, fried in butter and mixed along with fried garlic, fried onions and a little seasoning. It has an appearence that resembles sand, but tastes sort of like bacon. Cassava is also known as brazilian arrowroot, manioc (mandioca) and tapioca. It's delicious and you should really give it a try whenever you have the chance!
+Victoria Coura I think the root is poisonous when harvested so first it is drained and then tossed and fried.
+Joe Peso yeah, i'm pretty sure that's the process, but here in Brasil we just purchase the flour on our supermarkets, you don't need to fry it in order for it to get not-poisonous. you can just throw it over beans, for example!
Ok thanks. I can't wait to visit your country in a few months. I can try it for myself!
+Victoria Coura check out us for Indian recipe
hey check our channel for new recipes...
My Dad and Step Mom are from Brazil, and they always said that if I went to Brazil, I would go nuts on the food. Now I can see why. That Fejioada looks AWESOME!!!
Brasil has some trash food
Whoa, it's the first time I see a non-brazilian make such a wonderful version of our feijoada. Chef John, you're awesome!
Chef John, you never disappoint. This was another winner for me, and the fact that the Brazilian posters liked it is testimony to the authenticity of your simple but delicious recipe. Thanks again.
I'm brazilian born and raised in Pennsylvania. He did very good adapting American products to make the fejoada. I give this 4 stars for effort lol
Most of brazilians commenting are complaining about adaptations ... I don't think this way, in fact in some sense each state in Brazil would make a different feijoada, with it, without that, etc. So (from my point of view) this recipe is a perfect good example of the spirit of feijoada.
Even in Brazil some people says if you are disgusted by pork ears, tail, feet and you don't put it in your feijoada, it isn't feijoada
You obviously never had a real Feijoada. He made rice and beans with pork, and breadcrumbs. Not feijoada in my book. Left out kale (couve), and most importantly the oranges, which is the ingredient that makes the dish be a Feijoada.
It looks awesome, I'm Brazilian and that's safely one of the best foreign version I've seen so far.
On a second version here are some more traditional tips, usually we pressure cook the beans, it's much faster. On a traditional feijoada you're going to have some "exotic" parts of the pig, like pork ears, nostrals, feet and skin, the collagen changes the dish completely and takes it to another level of flavor and texture, giving it some umami flavor, The traditional greens that go with it, is kale. I'm sorry but you're missing out on farofa :D.
Maybe for 2020 you can try it like that for us.
Oh and the orange is used during the cooking process to reduce the heavy flavors when cooked with traditional ingredients.
Thank you for showing our culture to the world, I'm really grateful for that.
As a Brazilian, I've got two words for you: NAILED IT!
Proud to see other nationalities appreciating a typical feijoada. Doing this recipe this Sunday with my new slow cooker. It will be my first time and i am over the moon with excitement.
as a Brazilian myself, this is not how you traditionally make a feijoada. But it's a really really good version of it!! that is quite close to the final results but the process and the steps of the cooking are totally different. congrats on your version of feijoada. that looks amazing!!!
Congrats. I love how you replace carne de sol with beef jerky. It makes total sense.
I am brasilian and have eaten a lot of feijoadas in my life, this looks better than 90% of them! Also, I can confirm, if you eat them without white rice, you will be put in jail (or worse)
Feijoada is my all-time favourite dish. And the one you prepare in this video looks LEGENDARY.
Hi Chef John, As a brazilian I can say that your feijoada looks amazing. Congratulations.
I've been doing this recipe for 10 years.. I fell in love with feijoada since my Brazilian friend taught me how to cook. Thank you so much!!
there are a lot of variations of feijoada. Do you think it's that easy to find calabresa, carne seca, and all the Brazilian products in United States to make what you call the perfect feijoada? His recipe worked perfectly well as it is!
Honestly it depends on where you live. go to the east coast, like new jersey, Massachusetts, florida. You'll find a lot of brazilian shops here. But like I said, it just depends on where you live. We make feijoada all the time over here. Tons of brazilian shops and butchers.
True! This is a very difficult dish to make in the USA. He did a good job. I think i would prefer traditional beef jerky to the carne seca we can buy here.
Carne seca=jerky
The part of US where I'm from I can get those items.
This is by far the most delicious and brazilian dish there is. Probably the best dish in the world.
I was amazed to see someone cook this dish so well, and so close to what we find here. The traditional dish also has pig ears, tail, nose and feet. But I prefer without it. Congratulations from a brazilian aspiring chef!
How cool! I was thinking about feijoada out of nowhere. An hour later, I log onto TH-cam, and lo and behold! Chef John has a recipe for feijoada! I am meant to eat this soon.
Chef John, there's two things I want to do with you.
1- buy a beer to you and your wife.
2- cook you a feijoada.
Really thanks for showing our cuisine for the world.
The stars have aligned in my favor. This will be the recipe to inaugurate my new pressure cooker! And you have to love how all Iberian/Latin American stews contain no fewer than four kinds of pork. It just makes sense.
mandou bem, chefe joão!
Kkkkkkk
Obviamente você nunca comeu uma feijoada de verdade.
lmao Pedola e Gordola
Hahaha farofa de farinha de rosca. Criativo.
Chef John, you have opened my eyes to many different ways of cooking as well as many different kinds of food. i thank you for what you do. your dishes look amazing and i have tried duplicating them myself. have not been disappointed so far. amazing job.
"You are going to be required by law to serve it with white rice" 😂
jpcontieri And he's right!
Completly right!
Feijoada + white rice + farofa de mandioca + vinagrete + couve refogada + laranja!!
@Hol up Cachaça, não. Ô loko! Quem é que toma cachaça pura com feijoada? 😂
And a big glass of caipirinha
@@jhercoles8168 E açúcar..
Chef John, this recipe is incredible. Congrats from a Brazilian fan.
I just discovered you today and your recipes look wonderful.
I just have one beef (pun intended) black beans are black not red.
But supposedly harder to digest.
My picture shows me picking oregano from my yard and behind that I have rosemary that grows into trees down here. (Costa Rica)
Thank you for sharing your wonderful recipes.
Chef John, I love your dishes man. I'm Brazilian and I'm here salivating with your version of feijoada. I can't wait to have other Brazilians at home to cook it for them.
Thanks
There are definitely a few things I would've done different just because theres a brazilian shop near where I live in the US. 1st thing is never drain the water that you soak the beans in. 2nd thing is to use thick bacon, the kind you get from the butcher that you only make once in a blue moon. the 3rd is the bread crumbs. Caçava is manioc, commonly called yuca. The thing with the meats you chose is that there aren't bones, and thats my pet peeve. The bones are always hard to remove (at least for me) so I don't mind your meats in the feijoada. Thanks for celebrating my heritage, Chef John! Great recipe!
Brazil here, so glad you enjoy one of our dishes =D And you are doing perfectly..even crushed some beans to thicken up a little! Chef John, you rocks!
beijos dos seus fãs no Brasil ;*
I'm in love with your dad jokes, actually cried when you talked about having 2 problems with the casava flour. Keep up the videos!
I'm from 🇧🇷 and I love this dish!
as a brazilian i have to say, looks delicious! But you just missed pork feet and some pork ears hahahahahha for real, thats the classic way of cooking feijoada. historical fact, feijoada first appeared in brazil when slaves from Africa were brought here and the masters used to throw away these "bad" meat parts like pork ears and feet, so the slaves took those parts and cooked them with black beans! Its really great to see how this meal became so famous in Brazil! thank you Africa for our cultural diversities! As grand child from black grand parents I feel happy that this cultural meal has become a brazilian signature!
Marco túlio Actually this story they tell us is a misunderstanding. The portuguese never despised their pork. Feijoada is an old portuguese recipe, a cousin of the French "cassoulet". The slaves, unfortunately we're not allowed to eat meat, historians say they ate mostly Angu and cassava. The recipe of portuguese feijoada was adapted with local Brazilian ingredients, but was never slave food.
Camila, the story I know and was told was this one, but I'll look into it! Thanks for your reply
Camila I was told by two different brazilians that the Portuguese never ate black beans! however, the fact that slaves were never allowed to eat meat sounds plausible!......
BRASIL?....most beautiful people , capitivating culture and food and the music! nothing comparable! my only complaint with brasil is their mistreatment of the afro indigenous decendands who are left out! persinally i think if brasil was to scrap this injustice it would no doubt become the model for the world!.....
awesome looking recipe! I am inspires to try this today!
Never eat black beans it's true. Portuguese Feijoada is made with other types of beans. As I said the recipe was adapted. I am glad that you like my country. But I don't get what you mean by "afro indigenous descendent".
Camila I have two really good brazilian friends one in curitiba and another in Rio! So, i am kinda of connected to brazil throught them.
I what disturbed me was seeing the conditions of the favelas the people who live there. This was something I got the first time I went. Aside from that I always enjoy brasil even more than any other country that I've been to....I always think about the words of Dori cayimmi who said "if you love your country don't go to brasil"....I guess he was implying that you won't love your country once to visit Brasil....
Great adaption of feijoada, you've made Brasil proud.
That feijoada looks amazing. If you by chance get to find our "farofa", which is manioc flour (or cassava flour, although I've never heard it being called like that), please try to buy it, as it complements the dish in a very nice way. But your bread crumbs also looked tasty, so thumbs up to that, nice improvising. Greetings from Brazil!
Max Jahnke hi I know this comment is 6 years old but I would appreciate a reply kkkk, I have farina I brought back from Brazil will that do.
@@absoledge Hello Sean. If in the label it reads "Farinha de mandioca" ou "Farofa", that's the one. You might want to lightly toast it on a oiled fry pan to improve texture and flavor complexity. Here you'll find some recipes
th-cam.com/video/eqKhhczA-Cc/w-d-xo.html
th-cam.com/video/bs3SCeP5EQk/w-d-xo.html
Just got done making this and made some Brazilians very happy. Thank you so much for the recipe.
check out us for Indian recipe
I have been a huge Chef John fan sine 2009 and I have NO CLUE how I missed this recipe until just now. I lived in Brazil from 2002-2016 and you nailed it Chef John!
Of course some things are different because you are in the USA and it can't be 100% Brazilian... but you did GREAT!
I plan to make my first feijoada outside of Brazil soon, as I now live in China. All we can do is the best we can with the ingredients we can get!
Thanks for another great video! Chef! And thanks for these two gems:
"But there's two problems with that... Number one, I don't know what that is and number two, I'm out of it." 😂
"You are going to be required by law to serve it with white rice" 😂
Chef, I am Brazilian and I have to say: this looks delicious. It's not how its made here, but I wasn't expecting that anyway. I think its a great way to do it for people who don't really want to eat pig ears.
thank you for being respectful towards our dish. what many ass#@les couldn't do in the comments. given the difficulty to find some of the ingredients, your recipe is quite similar, and i guess the taste was quite the same. thanks again, from a huge fan of the channel.
as chef john said many times, this is not intended to be a recipe channel, it is a cooking-technique channel. He only suggest some dishes and encourages everyone to try whatever modifications they want :D
muito bom!!!, the only thing missed is the Farofa and skin pork, but it's ok. feijõada is a very delicious plate
Jahir Chavarria
Seeing my favorite chef making a video about my favorite recipe brings me a big smile :))
This video just earned its place as the 100th video on my "Food" playlist =)
Pode não ser a receita tradicional feita aqui no Brasil, mas a cara é absurdamente apetitosa e dá banho em muuuuuuuuuuuuita feijoada que é feita e ensinada aqui no Brasil.
while cooking you can skim some beans and throw them in a frying pan with the seasonings and mash them a lil bit and then throw it back in the pan, it'll make the dish way more flavorful, and for the flour you can use manioc flour, the seasoned ones are the best for a feijoada, you can always find it on a brazilian products store
I loved your video! I’m brazilian and going to attempt to make it for the first time soon! Thank youuu
Me deu vontade de comer feijoada com farofa e couve manteiga com um copo de suco de maracujá. Bom demais!!!
Hmm, definitely want to try this. Just sounds like a perfect cold weather food and probably freezes well too.
your farofa is not far off! :)
I see what you did there :D
Bahaha you're hilarious
it is totally off.
Far oh fa
I love when chef John does Brazilian recipes. Although is not the traditional it looks great! And are good alternatives when you can't find the traditional stuff.
I've also tried bread crumbs when i was out of the country. but is a total different thing! Casava flour is life! Super versatile.
OMG, This is so well done :)
Just the bread crumbs detail... it doesn't work! HAHA try with the cassava flour, you'll be amazed!
I have a Brazilian girlfriend, and they love to tell me we can't make feijoada. But you're right, you need farofa.
Michael Hood buggers, you can. Feijoada was born of the scrap of all pork parts given to the slaves, the one the masters didn’t want. So, technically, you can use anything pork in it. Besides, Amazon solves the black beans and farofa problem.
Usually the cheapest parts are used, like feet and tail, but you can do a “feijoada de rico” (rich man’s feijoada) with nice cuts. If she doesn’t do it, cook it yourself.
So I can use a piece of bread with a porkchop on it, and you'd call that farofa!? Are you English? Because "buggers" is pretty English, and it would really tickle me if an English person was telling me about how to make farofa. Did you look it up on wikipedia or something?
When you're at the table, and someone wants you to pass the feijoada, nobody says, "pass the feijoada de rico", we just say "feijoada" cause it's assumed your master didn't throw you some pigs feet to make dinner with haha.
Bottom line, aipim (cassava in english) farofa is the best.
Michael Hood I’m brazilian. I simply said that you can find brazilian products, such as farinha de mandioca in Amazon. That is a nickname by which some people describe a feijoada made with premium cuts, a joke.
But the good one for me is the one with the traditional one with the rejected parts. I just love pork ears, tail and trotters!
I'm brazilian and a huge fan! Thanks for this! That video made my day and gave me some ideas to replicate this dish where I live now, Toronto. You're the best!
"bikini models actually TRY to gain weight in their butt" !!! :-D a brilliant version of feijoada! thats Chef John :-)
🤣 🤣
That looks so good. I'm American, but I've lived in Brazil for most of my life now, and that is pretty close to the real deal!
Don't know how I lived without this for so long! I make dog food for 2 of our dogs th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg (we have 5!) and it is so much quicker in this. Love having the inner pot stainless so I can use my immersion blender right in it without worrying about scratching. It makes potatoes great and fast! Still working on the vegetables, first time came out great, second time I did different ones and they were a little too mushy. Just need to adjust the time. I highly recommend this pot!!!
lol, I like this guy! I could listen to his voice all day. He has a nice sense of humor
Making this today...YAY.
Well Done! Feijoada is always a dish that just hits home like good old comfort food.
We Brazilians never did the soak overnight part 🤔 also, you absolutely need pork ear and feet! Also, we usually use louro leaves and eat oranges after, it helps digest!
ele usou folha de louro, bay leaf é folha de louro, e pedaços de porco como orelha e joelho nao sao faceis de encontrar em outros países, eu achei a receita plausivel ate, com todos os recursos reduzidos.
Concordo! Eu uso "pork salt" oque e' o mais parecido com carne seca. E orelha de porco e joelho, nao gosto nem no Brazil. KKK Mas feijoada sem farova nao tem como.
Manu Fernandes na boa não ter orelha e tal não é defeito, mas faltou uma carne seca melhor
Hi chef!! As a Brazilian it's so happy to see our favorite dish abroad. So, I just would like to say that in Brazil we eat the Feijoada with a "pepper/hot sauce" - we use the beens water (after cooking) and add tomate onions and chopped pepper (known as "dedo de moça" Peppers in Brazil) and breaded banana.
Someone pls introduce a preasure cooker to this fella.
9 hours to make it !!! OMG
Yeah, I sitting here thinking of the way to convert for my instant pot!
@@Lumpy007 it's just 1 hour in the instant pot, throw meats for ten 10 min in high pressure to render the fat, then add de onions, soft them, and then the rest, including the overnight soaked beans, for another 40 minutes.
how to use a pressure cooker was going to be my next question
I do this in the instant pot all the time. As per the other reply to this but....you don’t need to pre soak black beans. Whole thing is done in an hour. Yum yum.
Long-time fans of Chef John know that he rarely uses a pressure cooker or a crock pot. He's "old school" about some things, but that doesn't mean he's never been introduced to a pressure cooker.
wow. i just got up on new year morning, tidied up after my party, and sat down to watch this. suddenly immensely starving! need stew now
Since the Calabresa sausage is a distinctly Brazilian product (made by Italian immigrants with Portuguese ingredients), the closest analogue would be what is called Portuguese sausage or Linguica outside of Brazil.
Hi Chef John! Thanks so much for cooking this famous Brazilian dish. I love your videos as well as your blog and would like to thank you for entertaining and educating at the same time. Besides, I would like to apologize for those comments written in Brazilian Portuguese.
Hey Chef John! I've recently been to Portugal and tried a dish called a "francesinha" and I'd love to get your take on it, It's like a thick meat sandwich on regular white bread coved in cheese and a red beer sauce and served with fries. I know it sounds weird but it was the best thing I tried in Porto. I'd love to relive that trip through a recipe, thanks! Love your videos as always :)
That's not the recipe that we (brazilians) usually do, BUT it's a great recipe for Feijoada. Congratulation, for me this is the best recipe of Feijoada from outside of Brazil. Thank you ;)
Food Wishes I'm brazilian. That crazyness you did with the onions isn't original... But... Looks fantastic... I'll try to do it next time. Great recipe brother.
Adoro comer feijoada, especialmente a do estado de Minas Gerais...
Muito bom video.
Chef, you could teach us to use pressure cookers.
dreewr
just put everything you want in there and turn it on
You using pressure cooker you can reduce the beans cook time to 30 min.
What a nice take on a Brazilian classic. Great recipe!
Damn that looks good
+Nathan Justice It sure is, you'll love it.
+Nathan Justice Dude, im brazilian, this food is fantastic
i'm pretty sure, you would love it!
May Peace, Health, Prosperity, and Joy be yours in the coming year, Chef John!
Your version is sooooo much lighter than the original... I am compelled to appreciate yours more :D I really don't like how much fat there is in feijoada as done here in Brazil... Congrats, Chef John!
and here i am thinking wow is he really leaving all that bacon and sausage fat in the pan? might as well smear the whole dish right onto ur hips then. and remember to save some to cream up ur heart arteries :S
From a Brazilian this is fairly authentic. Garlic salted collard greens go amazing with feijoada, some people also like fried plantains as a side dish. Bom apetite!
I really missed "farofa" in this, it's my favorite part of feijoada.
A friend made this for me once. It was so good! I am going to try this recipe. Thank you
Sorry,.. this very very good... but the next day try to be alone, maybe out in the woods
well to anyone that has a herb garden they could just plant some summer savory and chop up a bunch and mix it in there. stops ur trumpet.
kkkkkkkkkkkk
I love all your dishes but the purposely different ,I love the most. Please just keep doing what you do!
Beef Jerky is not the same as Carne Seca, not even close btw.
OK, I love, LOVE watching your videos. I just have some problems with this (my favorite dish, having grown up in Brazil for a good part of my childhood). Maybe it's just me, but here I go:
Add the meat, bones, and beans all together. Yes, you can sear the onions and garlic first, but the beans absorb the flavors while cooking, and cook the meats (I like to use broth, but water is OK). Also, soup bones, and other parts of the pork/beef are very traditional. Sausage and bacon is fine though (the pork chop is a bit American, lol). Also, the "cassava flour": it's called Farofa. It's made from manioc (aka yucca), and has more of a consistency of corn meal. If you're lucky enough to live in a city where you can get Linguiça, you should be able to find farofa (or at a Brazillian store). ***Don't add anything to the farofa (butter to brown is all)!*** The oranges are just like a delicious garnish. Also, should add a tiny bit of cumin, and don't forget the salt (fresh cilantro too). DON'T MASH THE BEANS!!! The liquid shouldn't be that thick. In fact, it is tradition to serve shots (yes, like liquor) of the liquid like an appetizer. It's SO good! Feijoada usually served over rice, which is seared in a pan with onions and butter before cooking. Also, generally served with collards which are cooked slivered as well (not spicy), just buttery and savory.
Also, can't leave out the molho. It's basically chopped tomatoes, onions, cilantro, green peppers, white vinegar, and salt - simple, but necessary. Put the rice on the plate, generously spoon the feijoada over the rice, with lots of liquid and meat, then the farofa sprinkled on top, and molho drizzled over that. Generally the farofa and molho are served on the side for each to get their own desired amount.
a verdade é que não é o pc, e sim eu, o otávio rs
I was skeptical at first. But it is an amazing version. Well done! I love your channel and all the different dishes your have from all over the world. Thanks for posting!
Chef, I'm from Brazil and you are amazing. Nice job with the Feijoada and also with the accent as weel "Linguiça" and even "Feijoada" is not something that most americans can't pronounciate it.
With food like this it's no wonder Brazilians are such happy people
😋👍
Congratulations!
A worthy Brazilian feijoada.
Parabéns!
Uma digna feijoada brasileira.
i had this 4 years ago cooked by a brazilian friend... now i know how to make it myself :) Thank you very much
Thanks for all of your ideas for what to cook over the holidays!
He said "This is how I do mine".
That means it is his interpretation of the dish.
Chef John usually does his own spin on classic recipes to make it more his style and taste. :)
I am Brazilian. Good job and my tummy is rumbling.
I'm Brazilian Loves Feijoada!
people soak the "carne seca" overnight to remove the salt more than softening the meat. but great take on it chef john! I really love your cooking and how you take time to explain!
Nice one Chef, I'm Brazilian and I can say that are a lot of variations for Feijoada, to say some: even the beans vary, some times we use only black ones, other times a mix of black and red, or one called carioquinha. The meats are a litle diferent because we have some smoked pork ribs cuted in small cubes, but in general greasy pork meat is the rule. I dont think your bread crumbs are wrong, some times I have mine with manioc flour.
I did that before having my baby and I ate that before going to the hospital. Very nice!! thank you!!
Brazilian people are great. Anytime Food wishes does something other than American, people are on here hating. What nice things I see posted here. I was expecting rude and nasty comments and found none.