From: Chef John Manion, La Sirena Clandestina, Chicago. Yield: varies.

Feijoada (per serving):
3 oz. slice of brisket
1 segment braised oxtail
4 oz. piece of grilled linguica
3 oz. steamed white rice
4 oz. black beans
2 oz. collard greens
1 Tbsp. malagueta salsa
2 oz. farofa (prepared side dish made with manioc flour)
as needed for garnish, scallions

Feijoada Braise (yields 10

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.