Brazilian Feijoada

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I am Brazilian and this is the first time I found a similar recipe for our Feijoada. I do myself here, and the biggest challenge for me is to find the right ingredients. As I live in an area without Brazilian groceries stores, I tryed to find the closest as I could from the original. As sausage I use kielbassa, very close of our portuguese cured sausage. I use also to salt my own pork meat and beef. Soaking in kosher salt for 10 days and rinsing before to use. The "carne seca" I do myself, it's close but I will try next time corned beef. And of course the pressure cook, everybody in Brazil has one. You do not cook Feijoada without one!!!!
Good job!!

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Ok.. so the butcher gave me the oddest look when I rattled off all the meat I needed. He asked me what was I making.... he never heard of feijoada before. He's a fan now I bet. I made the feijoada for a friend of mine who's wife happens to be from Brazil. A bit bold, but what the heck, I was needing a meat fix and this sure did deliver. Our guest was actually pretty surprised when they arrived and I announced what I had prepared. She said it pretty dang authentic. Good stuff, just go for it!

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Gotta love some pork!

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I had feijoada at a wonderful Brazilian restaurant in Manhattan last summer. I was fascinated by it - rich flavor, thick stew consistency, smoked meat that fell off the bone. None of the recipes I've found on the website sound like what I experienced in NYC. Should I give this a try?

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Tyler did a good job on this recipe but as a Brazilian native I can say that we don't use the beef stew on this recipe. Also, we usually like to do in a pressure cooker and then finish in a regular pot. We don't serve the oranges soaked in the black beans, actually we eat the oranges afterwards as a dessert to loose a little bit of the salty taste. The way he cooked the collar greens was just perfect.
My mother usually cooked the best feijoada and one thing that she did and I usually do when I cook is preparing during the night, leave it covered on the top of the stove (don't put in the refrigerator and don't worry it won't spoiled it and the day after start warming up around 11 am and serve around noon. The taste it will be just perfect. For this dish Tyller forgot about the most important side dish called "farofa" and I will be glad to give the recipe if somebody is interested.

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This dish was so much better the next day.

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I recently had Feijoada for the first time at Seviche in Louisville. It was incredible, but this recipe was just as good.

I actually baked mine for 4 hours at 350 to ensure that the beans didn?t scorch.

This rated a very rare "Excellent" in our house. Even my 21-month old liked it. The kale was really good as-well.

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I travel to Brazil a lot and your feijoada recipe is very, very good, but I take exception to the collards. They normally use kale (cuve in Brazil. I use collards as a substitute also because I cannot find good kale where I live, but when I do I make Cuve Mineira instead of the collards.

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When I saw this episode, I was curious to see if Tyler would follow the original recipe all the way to its roots. Actually, he did not follow, but he did an excellent job omiting some ingredients (the original recipe calls for some parts of the pig that are not very glamorous, to say the least. As a brazilian myself, I do apreciate feijoada made this way better.I also have to say the collard greens looked very tasty, nice touch with the chicken broth. Tyler, you did very well in this episode if compared to other cheffs who never quite get the idea when cooking brazilian food (we do not use mangoes in our cooking, just an exampleWay to go, would like to see more brazilian cooking here!!!

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Although there's a huge variety of meats in this feijoada, the end result is very watery and strangely flavorless. At a party I made this version side by side with a veggie one, and that one, with its pepper, celery, onions, and spices, tasted much better. I'd recommend adding those to this one and taking out the salt pork -- the result might be much better.