Brazilian Cuisine

Feijoada

Cuisine: Brazilian Created by Edna Barzel

Edna Barzel, of Cafe Brazil, talks about Brazilian cuisine.

How has your heritage influenced your cooking?

My mother is a big influence to me, growing up she would always cook traditional meals and treats for us. Everything she cooks is delicious and it would be offensive if you don't finish eating the plate she serves you. I reference back to her cooking style when I create my dishes, as the best meals are always the ones cooked at home with passion and love.

Why is this dish representative of Brazilian food/cuisine?

Feijoada is the ultimate representation of Brazilian food/cuisine because this dish comes from the era of the slaves. The slaves would receive the leftover pieces of pork (ears, tails, foot etc), which the farm owners would refuse to eat, and they would cook a stew with black beans. Today the nation has adapted this traditional stew to using the best parts of the pork and meats to make the beautiful Feijoada dish we all love today. Every Wednesday and Saturday is typical to eat Feijoada in Brazilian restaurants.

How closely will you be following the World Cup?

Very closely, rest assured I won't miss a single match. We are organizing to install a TV in our Cafe on Bondi Road so all the fans can watch while enjoying their favourite meals. And for the finals I will be watching it in Brazil.

Is food or football more important to Brazilian people?

This is a difficult question to answer, as you can't choose one over the other. Football and food are like your religion. Both together are a good combination.

If you could cook a meal for one of y

Ingredients

1 kg of varied pork sausages (smoked sausages, chorizos)
1½ kg smoked beef
Bacon or speck, cut into chunks
400g smoked loin
1 kg dried beef chopped into chunks and soaked in cold water for a few hours (Brazilian dried beef can be found in Petersham butchers)
Small red chillies, to taste
Salt
3 bay leaves
1 kg black beans, rinsed
Onion and garlic, finely chopped
Olive oil

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Preparation

Add black beans to a medium sized pot (or pressure cooker) with salt, garlic and bay leaves. Cut the chorizos and the other meat in small cubes add to the pot.

Pour over water to just cover and add chillies, bay leaves and season with salt.

Bing to the boil and simmer, covered for about 2 hours.

In a separate pan, sauté onion and garlic in olive oil until softened and add to feijoada.

Cook for another 15 minutes.

Serve with farofa.

Note:
To make the feijoada creamy, liquefy ½ cup of black beans in the blender and add to the feijoada. You can also add 500g of smoked ribs.

Brazilian Restaurants

Displaying 10 of 32 Brazilian Restaurants.

Restaurant		Suburb
1.	Rio's Brazilian Restaurant	Richmond
2.	Wildfire	Sydney
3.	Copacabana International	Fitzroy
4.	Brazilian Touch Restaurant & Bar	Milton
5.	BlueFire Churrascaria Grill & Bar	Docklands
6.	BlueFire Churrascaria Grill and Bar	Main Beach
7.	Favela	Potts Point
8.	Fiesta on Oxford	Bondi Junction
9.	Churrasco	Coogee
10.	Braza Churrascaria	Leichhardt

29 Dec 2010 07:02 AEST

allyson

marrickville

dried beef

there is a store in petersham that sells alot of the ingredients its called charlies deli Address 37 New Canterbury Rd Petersham, 2049 Telephone 02 9560 4037

30 Jul 2010 01:09 AEST

Ligia Prado

Humpty Doo

Dry beef for feijoada

Hello there, I'm a brazilian living in the outback and it's pretty much impossible to find the dry beef here too... Instead I have adapted and use corned beef. Just soak in water for 24h (changing the water twice) or it's too salty. Cut in little cubes (to make sure they cook enough to soften. The result is pretty similar to the original... I cook everything in a pressure cooker, which makes all much easier and faster, but surely it works in a normal pan...

17 Mar 2010 10:00 AEST

victor marques

hampton park victoria

dry beef

I never bought dry beef but I know tha the Turkish do dry beef right here. Maybe that the turks took the idea to Brasil.

30 Jul 2009 09:57 AEST

geoff

bellevue hill

feijoada

i cooked feijoada for the first time with this recipe for only brazillians and they said it was like being back in Brasil. i also made Ferofa and the quindim. the secret to making Brazillian food is if all else fails just add more garlic.( maybe not for the desserts)

05 Dec 2008 10:14 AEST

Denys Arblaster

Nelson Bay

Manjar Blanco

Did not work I feel you have left something out . Please check ver disapointed

24 Nov 2008 06:21 AEST

SBS Food

Artarmon

Suppliers

Copy this link into your browser to see the businesses featured in the Brazilian episode of Food Safari. It's probably the best place to start: http://www.sbs.com.au/food/article/3285/Brazilian-Safari-Featured-Businesses

21 Nov 2008 07:47 AEST

Rebecca Keegan

Carlingford

Ingredients

Hi, I guess this is along the same lines as Tammy. I'd like to know if there are any stores where the ingredients will be easier to find ? Are there areas that are more Brazilian than say Greek or Asian, that might have a better selection of places to buy these ingredients? Tammy, I know you can buy dries beef from South African or Argentinian butchers, of which there are a few around Sydney. I know ones on the North side such as Lane Cove or St Ives. Google it.

20 Nov 2008 09:29 AEST

Tammy Lemos

Hinchinbrook

Feijoada

Hi, Well i've been making Feijoada now for 2yrs cos i married into a portuges family. My Question is that im finding it hard to get dried BEEF, i can not find or get it from my closet shore, HOW CAN I GET IT? Thanks

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