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The Brazilian version of feijoada (feijoada completa) [14] is prepared with black beans, [15] a variety of salted pork or beef products, such as pork [15] trimmings (ears, tail, feet), [15] bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue). The final dish has the beans and meat pieces barely ...
Feijoada (European Portuguese: [fɐjʒuˈaðɐ], Brazilian Portuguese: [fejʒuˈadɐ]; from feijão, 'bean') is the name for varieties of bean stew with beef and/or pork [2] [3] prepared in the Portuguese-speaking world.
Vaca atolada is a Brazilian stew of rib steak and cassava. [1] The dish originated among pioneers and explorers of the Minas Gerais region who would preserve a mixture of jerky, lard, and cassava as a trail food. While versions made with jerky (carne do sol) do still exist, the dish is now prepared mostly with beef rib.
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The Northeastern Brazilian cuisine is heavily influenced by African cuisine from the coastal areas of Pernambuco to Bahia, as well as the eating habits of indigenous populations that lived in the region. The vatapá is a Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste.
A stew of beans with beef and pork, [8] similar to the French Cassoulet and the Portuguese Feijoada and other former Portuguese colonies' versions of the dish. Galinhada: A stew of rice with chicken, which is a typical Brazilian dish in the state of Goiás. Maniçoba
Preheat the oven to 325°F. Pat the beef dry. Season with salt and pepper. Coat a large Dutch oven with the olive oil, and brown the beef, in batches, over high heat. Set the beef aside. Reduce ...
Mechado, a Philippine beef stew; Moppelkotze; Moqueca, a Brazilian stew with fish (or shrimp, crab, or other seafood) as its main ingredient; Mućkalica, a Serbian stew; Nihari, an Indian meat stew, usually made with goat, chicken, lamb and less commonly beef. It is made overnight and served for breakfast. Nikujaga, a Japanese beef and potato stew