Brazil: Just the Recipes

 

Brazil: Sabor e Luta

Feijão Tropeiro: Hearty Beans of Rebellion

Feijão Tropeiro (Cowboy Beans)

Ingredients:

• 1 lb pinto beans (or black beans), cooked and drained (reserve some cooking liquid)

• ½ lb bacon, diced

• 1 lb Brazilian sausage (linguiça calabresa), sliced

• 1 medium yellow onion, chopped

• 4 cloves garlic, minced

• 1 bunch collard greens, stems removed and chiffonade-cut

• 8 oz (about 1½ cups) manioc (cassava) flour (farinha de mandioca)

• 4 large eggs, lightly beaten

• Salt and freshly ground black pepper, to taste

• Olive oil or lard, for cooking

• Fresh parsley or cilantro, chopped (for garnish)

• Optional: crispy pork rinds (torresmos) for topping

Instructions:

1. Fry bacon: In a large skillet, fry diced bacon until crispy. Remove with a slotted spoon and set aside. Leave a few tablespoons of bacon fat in the pan.

2. Cook sausage: Add sausage to the pan and brown. Remove and set aside with the bacon.

3. Sauté aromatics: Add a bit of olive oil or lard if needed. Cook onion until translucent (2–3 minutes), then add garlic and cook until fragrant (1 minute).

4. Add greens and beans: Stir in the collard greens until wilted, then add beans and combine well.

5. Scramble eggs: Push the bean mixture to one side of the pan. Pour in beaten eggs and scramble them. Mix into the beans once cooked.

6. Add manioc flour: Gradually stir in manioc flour until everything is coated and slightly toasted. Add reserved bean liquid if the mix is too dry.

7. Finish: Stir bacon and sausage back in. Season with salt and pepper.

8. Serve: Serve hot, garnished with herbs and pork rinds if desired.

Feijoada: Freedom in a Black Pot

Feijoada

Ingredients:

For the beans and meats:

• 1 lb dried black beans

• 10 oz dried salted beef (carne seca), soaked overnight in cold water (change water 3–4 times)

• 1 lb pulled pork (pre-cooked or prepared from pork shoulder)

• 14 slices good-quality thick-cut bacon (about 1 lb total)

• 10 oz chorizo sausage (sliced; reliably replaces paio)

• 10 oz linguiça calabresa (cooked pork sausage, sliced)

For aromatics and flavor:

• 4 tbsp olive oil, divided

• 1 large yellow onion, chopped

• 8 garlic cloves, sliced or minced

• 2 dried bay leaves

• Salt and freshly ground black pepper, to taste

To serve:

• Hot white rice

• Sautéed collard greens

• Farofa (toasted cassava flour)

• Orange slices

Instructions:

1. Prepare the salted beef and beans:

• Soak the dried salted beef in cold water for 8–12 hours, changing the water 3–4 times to remove excess salt. Drain and cut it into 1-inch cubes.

• Soak the dried black beans in cold water for 8–12 hours until they expand. Drain well.

2. Pre-cook the beans with bacon fat:

• In a large pot or Dutch oven, add the soaked black beans, bay leaves, and about half of your chopped bacon (approximately 7 slices).

• Add enough water to cover the beans by several inches.

• Bring the mixture to a gentle boil over medium-high heat. As the bacon renders, it will infuse the beans with smoky flavor. Then reduce the heat, cover, and let simmer for about 1.5–2 hours until the beans are tender.

3. Prepare pulled pork (if starting raw):

• If using a raw pork shoulder, season a 1–1.5 lb piece with salt, pepper, and—if you wish—a pinch of smoked paprika for extra depth.

• Slow-cook the pork in a 250°F oven or slow cooker for 6–8 hours until it is tender and easily shredded. Reserve 1 lb of shredded pork for the stew.

4. Brown the meats:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat.

• Add the remaining chopped bacon (about 7 slices) and cook until crispy. Remove and set aside.

• In the same skillet, add the sliced chorizo and linguiça calabresa. Brown them for 3–4 minutes, stirring occasionally to let the sausages release their flavorful oils. Remove and set aside with the bacon.

5. Sauté aromatics:

• Depending on how much fat remains in the skillet from the meats, add a little more olive oil if needed.

• Sauté the chopped onion over medium heat until softened and translucent (about 5 minutes).

• Add the minced garlic and cook for another 2–3 minutes until fragrant.

6. Assemble the stew:

• Once the beans are tender, add the pre-cooked salted beef and pulled pork to the bean pot.

• Stir in the sautéed onions and garlic mixture, along with the browned chorizo and linguiça.

• If you’d like even more bacon flavor, you can crumble most of the crisp bacon into the stew (saving a little for garnish).

• If the liquid is too thick, gently add water or chicken broth to achieve your desired consistency.

7. Simmer to meld flavors:

• Bring the assembled pot to a boil, then reduce the heat to low.

• Cover and simmer for 1.5–2 hours, stirring occasionally. This slow simmer helps the flavors meld and allows the bacon-infused broth to develop depth.

• Taste and adjust seasoning with salt and pepper.

8. Serve:

• Ladle the hearty feijoada over hot white rice.

• Offer sides of sautéed collard greens, a sprinkle of farofa for crunch, and fresh orange slices to cut through the richness.

• Optionally, top with reserved crisp bacon pieces for an extra burst of smoky flavor.

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Farofa (Toasted Cassava Flour)

Ingredients:

• 4 tablespoons butter or bacon fat (reserved from the feijoada bacon, or simply use butter)

• 1 small onion, finely chopped (optional, for extra flavor)

• 2 cups manioc (cassava) flour (farinha de mandioca), fine or medium grain

• Salt to taste

• Fresh parsley, chopped (optional, for garnish)

• Crispy cooked bacon bits (optional, if you have extra from the feijoada)

Instructions:

1. Melt fat: In a large skillet over medium heat, melt the butter or bacon fat. If using onion, add the chopped onion and cook until softened and translucent, about 3–5 minutes.

2. Add cassava flour: Add the manioc flour to the skillet.

3. Toast the flour: Continuously stir the flour with a wooden spoon or spatula. The key is to toast the flour evenly without burning it. It will gradually change color, becoming slightly golden brown and crumbly. This process can take anywhere from 5 to 15 minutes, depending on the heat and your desired level of toastiness.

4. Season: Once the farofa is toasted to your liking, remove it from the heat. Season with salt to taste.

5. Serve: If desired, stir in chopped fresh parsley and crispy bacon bits. Serve warm alongside your feijoada. Farofa should be light, crumbly, and slightly crunchy.

Pão de Queijo: From Fields to Factories

Pão de Queijo (Brazilian Cheese Bread)

Ingredients:

• 2 cups polvilho doce

• 1 cup polvilho azedo

• 1 cup milk

• ½ cup oil (or butter)

• 1 tsp salt

• 2 large eggs

• 1.5–2 cups grated cheese (e.g., Minas cheese, Parmesan, or a mix)

Instructions:

1. Preheat oven and prepare baking sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Boil milk, oil, and salt: In a medium saucepan, combine the milk, vegetable oil, and salt. Bring to a gentle boil over medium heat, stirring occasionally. Remove from heat as soon as you see large bubbles.

3. Add tapioca flour: Add pleasingly all the tapioca flour to the hot liquid at once. Stir vigorously with a wooden spoon until all the flour is incorporated and you have a thick, grainy, and gelatinous dough.

4. Cool the dough: Transfer the dough to a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment). Beat on medium speed for a few minutes until the dough cools down slightly and becomes smoother.

5. Incorporate eggs: With the mixer on medium speed (or by hand, beating vigorously), add the eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. The dough will become very sticky and stretchy.

6. Add cheese: Add the grated cheese and beat until fully incorporated. The final dough will be sticky, stretchy, and soft, with a consistency between cake batter and cookie dough.

7. Form the cheese balls: Have a small bowl of water ready. Using a tablespoon or a small ice cream scoop (dipping it in water between scoops to prevent sticking), scoop out portions of the dough and form into small balls (about 1.5 to 2 inches in diameter). Place them about 1.5 inches apart on the prepared baking sheets.

8. Bake: Bake for 15–20 minutes, or until the Pão de Queijo are puffed up, golden brown, and slightly crispy on the outside. Be careful not to overbake, as they can become hard.

9. Serve: Serve warm. They are best enjoyed fresh but can be reheated in a toaster oven or microwave.

Coxinha: Fried Fury

Coxinha (Brazilian Chicken Croquettes)

Ingredients:

For the chicken filling:

• 2 small skinless, boneless chicken breast halves

• 2 cups chicken broth (or more as needed)

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 5 green olives, chopped (optional)

• 2 tbsp chopped fresh parsley

• Salt and black pepper to taste

• 2–3 tbsp cream cheese (optional, for a creamier filling)

For the dough:

• 2 cups chicken broth (from cooking the chicken)

• 3½ tbsp butter

• Salt to taste

• 3½ cups all-purpose flour, sifted (about 450g)

• 2 large potatoes, peeled, boiled, and mashed (about 1.5 cups mashed) – some recipes use mashed potato in the dough for extra softness; some don’t, you can omit if preferred

For breading and frying:

• 1 large egg, whisked

• 1–2 cups breadcrumbs (panko or fine breadcrumbs)

• Vegetable oil, for deep-frying

Instructions:

1. Cook the chicken: Place chicken breasts in a pot with 2 cups of chicken broth. Bring to a boil, then reduce heat, cover, and simmer until chicken is cooked through (about 15–20 minutes). Remove chicken, let cool slightly, then shred finely with two forks. Reserve the cooking broth.

2. Make the chicken filling: In a skillet, heat olive oil over medium heat. Sauté chopped onion until soft and translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant. Add the shredded chicken, chopped green olives (if using), and fresh parsley. Stir well. Season with salt and pepper to taste. If using, stir in the cream cheese until well combined and melted. Remove from heat and let cool.

3. Make the dough: In a large saucepan, combine the reserved chicken broth, butter, and a pinch of salt. Bring to a simmer over medium heat. If using mashed potatoes, stir them into the simmering liquid until fully incorporated. Add the sifted flour all at once, stirring vigorously with a wooden spoon until a thick, smooth dough forms and pulls away from the sides of the pan. Continue to cook for another 1–2 minutes, stirring constantly. Transfer the hot dough to an oiled work surface (or a large bowl) and knead until smooth and pliable (be careful, it will be hot!). You can use a stand mixer with a dough hook for this.

4. Assemble the coxinhas: Take a small portion of the dough (about the size of a golf ball) and flatten it in the palm of your hand to form a disk. Place about 1–2 teaspoons of the cooled chicken filling in the center of the dough disk. Carefully bring the edges of the dough up and around the filling, pinching them together to seal completely and form a teardrop shape (resembling a chicken drumstick). Ensure there are no cracks in the dough. Repeat with the remaining dough and filling. Place the formed coxinhas on a plate and cover with a damp towel to prevent them from drying out.

5. Bread the coxinhas: Set up three shallow bowls: one with the whisked egg and one with the breadcrumbs. Dip each coxinha first in the whisked egg, ensuring it’s fully coated, then roll it in the breadcrumbs until completely covered. Gently press the breadcrumbs onto the surface to adhere.

6. Deep-fry: Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350–375°F (175–190°C). Fry the coxinhas in small batches for about 3–5 minutes, or until golden brown and crispy. Do not overcrowd the pot. Remove the fried coxinhas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

7. Serve: Serve hot. Coxinhas are best enjoyed fresh.

Picanha: Grilled Rebellion

Brazilian Churrasco Picanha (Sirloin Cap)

Ingredients:

• 1 whole picanha (sirloin cap), typically 2–3 lbs, with the fat cap intact

• Coarse sea salt (or rock salt)

Equipment:

• Charcoal grill (preferred for authentic churrasco flavor) or gas grill

• Long skewers (if you plan to skewer the meat)

• Sharp knife

• Meat thermometer (optional, but recommended for perfect doneness)

Instructions:

1. Prepare the picanha:

• Score the fat cap: With a very sharp knife, lightly score the fat cap of the picanha in a crosshatch pattern (about ½-inch deep, without cutting into the meat). This helps the fat render and creates a beautiful crust.

• Slice (optional, for skewers): If you’re going to skewer the picanha, cut the whole piece of picanha with the grain into 1 to 1.5-inch thick slices. Each slice will have a thick layer of fat on one side.

• Fold and skewer: For each slice, fold it into a “C” shape, with the fat on the outside curve. Thread 2–3 of these folded slices onto a long skewer.

• Season: Generously season all sides of the picanha (or the skewered slices) with coarse sea salt. Don’t be shy with the salt; much of it will fall off during grilling.

2. Preheat the grill:

• Charcoal grill: Arrange your coals for a hot direct heat zone and a cooler indirect heat zone. You want a very hot side for searing.

• Gas grill: Preheat to high heat (around 400°F / 200°C).

3. Grill the picanha:

• Searing (direct heat): Place the picanha (either whole or skewered slices) fat-side down over the hottest part of the grill. Sear for about 5–7 minutes until the fat is nicely browned and crispy, and a good char has developed. Flip and sear the other side for 3–5 minutes.

• Indirect cooking (finishing): Move the picanha to the cooler, indirect heat zone of the grill. Close the lid and continue to cook until your desired doneness is reached.

• Rare: 120–125°F (49–52°C)

• Medium-rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

• (Remember that the internal temperature will rise a few degrees after removing from heat.)

4. Rest the meat: Once the picanha reaches your desired internal temperature, remove it from the grill and let it rest, loosely tented with foil, for 10–15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

5. Slice and serve:

• After resting, slice the picanha against the grain into thin slices. This is crucial for tenderness.

• Traditionally, picanha is served with farofa, white rice, black beans, and sometimes a simple vinaigrette or chimichurri sauce.

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Brazilian Vinagrete (Tomato & Onion Salsa)

Ingredients:

• 2 medium tomatoes, diced

• ½ small red onion, finely diced

• ¼ cup fresh parsley, chopped

• 1 small bell pepper (red or green), finely diced (optional)

• 2 tbsp olive oil

• 2 tbsp red wine vinegar (or white vinegar)

• Juice of ½ lime

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ½ tsp oregano (optional)

Instructions:

1. In a bowl, combine the diced tomatoes, red onion, parsley, and bell pepper (if using).

2. Drizzle with olive oil, vinegar, and lime juice.

3. Add salt, black pepper, and oregano (if using).

4. Mix well and let it sit for at least 15 minutes before serving to allow the flavors to meld.