CirqueClub /// “A Postcard from Corteo: A Taste of Brasil… “

Being a chef for a Cirque du Soleil Big Top touring show is no small feat! The chef and his staff cook two hot meals a day plus breakfast for the same people, weeks on end.

Here is the ‘Feijoada’, a very popular meat and bean dish in Brazil cooked by the Chef on the Corteo tour.

Enjoy!

brazil


Ingredients

• ½ kg black beans (picked and soaked)
• 2 bay leaves
• Olive oil
• Water
• 1 tbs. coloral or Paprika

• 250g Dried meat
• 250g Salted loin
• 250g Smoked pork rib
• 250g Portugese sausage
• 250g Pepperoni
• 250g Sausage
• 180g Salted pigs foot
• 5 tbs. oil
• 1 cup Fresh chopped bacon
• 1 onion
• 5 cloves of garlic
• 250g smoked pork 

Salt & Pepper
Chopped parsley
Chopped chives
½ Pigs ear
Pork tail
Orange juice
Cachaça


Preparation

1. Soak salted meats overnight
2. Cook the beans in water, add the bay leaf, coloral and a little olive oil.
3. After desalting meats, chop and boil them
4. Add sausages
5. In a skillet, heat oil, brown the bacon, onion and garlic (careful not to burn the garlic).
6. Once the bean are cooked, drained them and add them to the meats.
7. Add the rest of the ingredients and seasoning
8. Add orange juice and Cachaça to taste

Serve with white rice, Farofa, braised cabbage and orange.

 

 

 

 


Tips

When cooking meats, start with the stiffer parts.

The pig foot, ear and tail help adding taste and texture to the broth.

Add hot sauce to spice up the meal and enhance the flavor