Feijoada
Black Beans, Beef Cheeks, Sausage, Sautéed Collard Greens, Farofa, White Rice, Oranges, Scallions
Chef Asia Shabazz formerly of Contento | New York
Adapted by StarChefs | January 2025 | Photo: Alexander Zeren
INGREDIENTS
Beef Cheeks:
Yield: 1.2 kilograms
100 grams garlic powder
75 grams kosher salt
75 grams all-purpose seasoning
75 grams ground cumin
75 grams onion powder
50 grams ground coriander
1.2 kilograms beef cheeks
Feijoada:
Yield: 7 quarts
Neutral oil
1.1 kilograms sliced sausage
1.1 kilograms sliced bacon
450 grams chopped onion
130 grams chopped garlic
2 kilograms black beans, soaked overnight
Farofa:
Yield: 1 quart
75 grams diced bacon
100 grams butter
750 grams cassava flour
25 grams kosher salt
White Rice:
Yield: 4 quarts
50 grams neutral oil
2 quarts white rice
25 grams kosher salt
Sautéed Collard Greens:
Yield: 1 quart
30 grams olive oil
2 kilograms collard greens, cleaned and sliced
20 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
Orange supremes
Sliced scallions
METHOD
For the Beef Cheeks:
In a mixing bowl, combine all spices and seasonings. Place beef cheeks on a clean work surface and evenly coat with seasoning. Set aside.
For the Feijoada:
In a pan over medium-high flame, heat oil. Add sausage and bacon and cook until well seared. Remove from pan and set aside. In the same pan, add Beef Cheeks and sear on all sides. Remove from pan and set aside. In the same pan, add onion and garlic. Sauté until alliums are soft and translucent. Add beans and enough water to just submerge. Cook 20 minutes. Add reserved sausage, bacon, and Beef Cheeks. Cook until beans are fork-tender. Remove from heat and let cool. Transfer to airtight containers and refrigerate.
For the Farofa:
Place bacon in a cold pan. Place pan over low heat and let render. Once bacon grease has released, add butter. Once butter has melted, add cassava flour and salt. Cook until flour is slightly toasted and fragrant. Remove from heat, transfer to airtight containers, and refrigerate.
For the White Rice:
In a pot over medium-high flame, heat oil. Add rice and cook until rice becomes opaque. Add 4 quarts water and salt. Cook 10 minutes, or until most of the liquid has evaporated. Cover pan, reduce heat, and cook an additional 15 minutes, or until rice is fully cooked. Remove from heat and let sit 5 minutes. Remove lid, fluff rice, and set aside.
For the Sautéed Collard Greens:
In a pan over medium-high flame, heat oil. Add collard greens and salt. Cook 2 minutes, then remove from heat and set aside.
To Assemble and Serve:
In a pan over medium heat, warm desired amount of Feijoada. In a separate pan over medium heat, warm desired amount of Farofa. Once warmed through, spoon Feijoada onto the left side of a serving bowl. Top with desired amount of Sautéed Collard Greens and Farofa. Spoon desired amount of White Rice on the right side of the serving bowl. Garnish plate with oranges and scallions.
