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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 lb. meat):
3 onions
10 lb. brisket and/or oxtail
as needed, chicken stock

Malagueta Salsa (yields 1 qt.):
8 tomatoes, diced
2 white onions, diced
1 cup malagueta vinegar
2 Tbsp. salt
2 cups extra virgin olive oil

Collard Greens (yields 1 order):
4 oz. collards
as needed, vegetable stock
as needed, shaved garlic
to taste, chili flakes
to taste, salt
to taste, butter

Black Beans (yields 12 qt.):
4 qt. black turtle beans, soaked overnight
1 lb. premium smoked ham, diced
1 lb. premium bacon, diced
1 lb. pork loin trimmings, seasoned with salt
2 large white onions, diced
8 cloves garlic, roughly chopped
1 bay leaf
1 cup malagueta vinegar
12 qt. feiojada braising liquid (may use chicken stock if you do not have enough fortified feijoada stock)

For braise: Halve onions and grill. Brown meat in a rondeau, then deglaze with chicken stock. Transfer meat and onions to a deep hotel pan and cover with chicken stock that has been brought to a boil. Braise at 200°F for 4½ hours. Allow meat to cool completely at room temperature.

For malagueta salsa: Combine all ingredients in a bowl and whisk together.

For collard greens: Place blanched collards in a saucepan with vegetable stock, garlic, salt and chili flakes. Reheat and add butter. Saute until butter is melted.

For black beans: In a stockpot, render the bacon over medium heat. Add pork loin and ham and cook for another 12-15 minutes. Add onions and garlic and cook until translucent. Add bay leaf and vinegar and reduce for a few seconds. Add preheated stock; bring to a boil, then reduce to a simmer. When beans are tender (about 40 minutes), remove, drain and reserve the stock. Puree 2 qt. cooked beans with 3 qt. reserved stock in a blender. Reserve cooked beans with enough stock to cover. Reserve remaining stock for the next braise.

For feijoada: Grill brisket and linguica. Reheat oxtail in feijoada stock. Place rice in bottom of ramen bowl, then top with black beans. Arrange meats, collards and farofa on top of the beans. Garnish with malagueta salsa and scallions.

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