feijoada
Udforsk nogle nye smagsoplevelser med denne storslåede kødgryde, en traditionel skål i både Portugal og Brasilien.
portioner
ingredienser
Kørselsvejledning
Cooks Notes
Denne ret kan koges i en 8- til 10-kvarts hollandsk ovn eller en stor lagerpotte. Nogle af de traditionelle kød, såsom saltet, tørt oksekød eller saltet svinekød er vanskelige at finde. Hvis du bruger saltet svinekød i stedet for frisk, blød det i koldt vand natten over, skift vandet mindst en gang, og kassér vandet og skyl de stykker, inden du laver mad. De kød, der anvendes i denne version, er ikke for fede og koges sammen samtidig. Undtagelsen er pølsen, som tilføjes senere i madlavningsprocessen. Spørg din slagter at skære kødene til dig.
Marcos
26.04.2023 @ 22:34
This recipe is written in Danish and it introduces a traditional dish from Portugal and Brazil. The dish is a stew made with black beans and various cuts of pork, including ears, feet, ribs, and bacon. The recipe also includes smoked sausage, bay leaves, onions, and garlic. The beans are soaked overnight and then cooked with the pork for several hours until everything is tender and flavorful. The dish is served hot with garlic rice, collard greens, farofa, tomato and onion vinaigrette, and orange slices. The recipe notes that some of the traditional meats, such as salted beef or pork, may be difficult to find, but the cuts used in this version are not too fatty and are cooked together. The recipe also suggests asking your butcher to cut the meats for you. Overall, this recipe sounds like a hearty and delicious meal that would be perfect for a cold winter day.