Around the World in 12 Plates: Brazil

Fun facts:

It takes about 21 hours to fly from China to Brazil. 

It takes 5 minutes to drive from my house to the grocery.

These Around the World challenges sure are efficient aren’t they?

This month our country is Brazil. (Check out last month’s feature on China). Home of gorgeous bodies and raucous carnivals. And the food. Glorious, scrumptious dishes influenced by Africa and Europe. Like most countries flavours and dishes vary heavily based on where in the location they are created. Coastal region favour fish dishes while in land hearty, more earthier foods are preferred. 

It was a bit like Christmas day waiting for the reveal for February’s cuisine of choice.Knowing I would be spending half of the month in my own southern destination I had to keep it simple and easy. And since my life is beginning to get foam heavy with several beer related projects on the go with a fridge stocked tight with bottles and cans from Toronto’s own craft beer scene I picked well with this Feijoada in my quest to cook more with beer.

 

 

Feijoada is a wonderful winter stew full of meat and beans and served with a fresh citrus burst of orange slices. Considered the national dish of Brazil the meats and types of beans used change based on region but the oranges always stay. Served over rice it’s a “keep you warm on a cold night” kind of dish.  This Smoked Porter from Bandit Brewery was a perfect addition. It’s roastiness cut the spice of the chorizo while elevating the body of the dish. 

Feijoada
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Ingredients

  • 1 cup dried black beans
  • 4 slices bacon, cubed
  • 1.8kg pork shoulder, cubed
  • 2 links spicy chorizo, remove casings
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Rice and orange slices for serving
  • 2 cups water
  • 1 cup dark beer, porter, ale
  • 2 bay leaves
  • salt and pepper to taste

Instructions

  1. Place beans in a large bowl, cover with cold water and let soak overnight.
  2. In a large pot over medium high heat add the bacon.Cook until it begins to brown.
  3. Add the pork and chorizo and sauteed until browned. Remove meat to a bowl.
  4. Add the olive oil. Sauteed the onions and garlic and cook until just getting translucent. Pour in the beer to deglaze the pan and scrape up any bits on the bottom of the pot.
  5. Return the meat to the pan along with the water, beans and bay leaves. Season with salt and pepper.
  6. Simmer, uncovered for about 1 1/2 - 2 hours.
  7. Serve over rice and topped with orange slices

Notes

You want to soak the beans overnight so plan ahead when making this dish. You can replace the beer with beef broth and if you don't like the spice use a milder chorizo. Kidney beans also work well. And don't forget the orange slices!

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Check out below what the rest of my travel companions have up their sleeves.  If they are enjoying themselves like I am it’s going to be a hell of a year.

Moroccan Beef Stew with Butternut Squash

This stew is rather thick making it a perfect meat entree to a side of rice or mashed potatoes.

Serves 1/4

Moroccan Beef Stew with Butternut Squash
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Ingredients

  • 2 tsp paprika
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/4 tsp black pepper
  • 1 lb stewing beef, cubed
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 4 cloves garlic, chopped
  • 1/2 cup chicken broth
  • 1 can diced tomatoes
  • 3 cups butternut squash, cubed

Instructions

  1. Place beef in a large bowl.
  2. Add paprika, cinnamon, salt, red pepper flakes and black peeper.
  3. Toss until the beef is evenly coated.
  4. In a large saucepan heat oil over med-high heat. Add the beef and onions. Cook until browned.
  5. Add the garlic and cook for a few more minutes.
  6. Add the tomatoes and bring to a boil.
  7. add the squash and cover. Reduce the heat and simmer for 15 minutes or until squash is tender.
Recipe Type: Soups, Salads and Sandwiches
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Place beef in a large bowl.

Add paprika, cinnamon, salt, red pepper flakes and black peeper.

Toss until the beef is evenly coated.

In a large saucepan heat oil over med-high heat. Add the beef and onions. Cook until browned.

Add the garlic and cook for a few more minutes.

Add the tomatoes and bring to a boil.

Add the squash and cover.

Reduce the heat and simmer for 15 minutes or until squash is tender.

Beef Stew

This recipe uses BBQ sauce as the it’s base flavor.  Feel free to use anyone of your favorites.

Serves 1 2/3 cup

Beef Stew
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Ingredients

  • 4 large carrots, cut into 1" pieces
  • 1 large onion, cut into large chunks
  • 1 lb small red potatoes, halved
  • 1 lb stewing beef, cubed
  • 1 cup beef broth
  • 1/2 cup bbq sauce
  • 1 tsp dried oregano
  • 3 tbsp water
  • 3 tbsp flour

Instructions

  1. Add the broth, bbq sauce and oregano to your slow cooker.
  2. Add your vegetables and and meat.
  3. Give everything a stir.
  4. Cook on low 8 to 9 hours.
  5. Remove the meat and vegetables to another dish.
  6. In a small bowl whisk together the flour and water.
  7. Stir the flour mix into the remaining broth in the bottom of the slow cooker.
  8. Cook for 15 minutes then return meat and vegetables back into pot. Cook a few minutes or until everything is warmed through.
Recipe Type: Soups, Salads and Sandwiches
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Add the broth, bbq sauce and oregano to your slow cooker.

Add your vegetables and and meat.

 

Give everything a stir.

Cook on low 8 to 9 hours.

Remove the meat and vegetables to another dish.

In a small bowl whisk together the flour and water.

Stir the flour mix into the remaining broth in the bottom of the slow cooker.

Cook for 15 minutes then return meat and vegetables back into pot. Cook a few minutes or until everything is warmed through.