Feijoada Completa — cookly.recipes

The pot is won a day early: if the carne-seca and ribs are not desalted through three changes of water, nothing later fixes it.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Heavy 8 L pot, or a 6 L pressure cooker for the beans, Fine-mesh skimmer, Mortar and pestle for the garlic and chilli
Allergens: Milk, Egg, Sulfites (cured sausages)
Method: 30 steps · 19 photographed · 7 filmed
Components: 4 made from scratch
Films: 3, 30 min

4 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Dessalga: desalting the cured meats

Film

Carne-seca, ribs and pig parts soaked cold through three changes of water, then blanched twice.

Cured meats carry more salt than the pot can absorb, and simmering will never pull it back out.

Carne-seca000 g
Salted pork ribs000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 1 days
Hands-on: 20 min

Makes 1.8 kg desalted meat, 8 portions; cook within 24 hours of the last change

Start 24 hours before service; the final water change happens the morning you cook.

Weights and method unlock on purchase

Refogado e caldo grosso

Garlic and onion fried in bacon fat, then thickened with a ladle of cooked beans crushed into it.

It is the only thickener in the pot; flour or starch would flatten the bean flavour and dull the colour.

Smoked bacon000 g
Garlic000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 30 min
Hands-on: 20 min

Makes 600 ml thickening base for a 6 L pot; use the same day

Make it in the last hour, once the beans crush easily against the side of the pan.

Weights and method unlock on purchase

Farofa de ovo

Coarse cassava flour toasted in butter with onion and scrambled egg until sandy, dry and pale gold.

Packet farofa is pre-toasted and tastes of nothing; the toasting is where the flavour is actually made.

Coarse cassava flour (farinha biju)000 g
Unsalted butter000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 30 min
Hands-on: 20 min

Makes 450 g, 8 portions; 2 days in a sealed jar, re-toast before serving

Toast the flour up to two days ahead; add the egg only on the day of service.

Weights and method unlock on purchase

Molho de pimenta com caldo

Malagueta chillies pounded with garlic and salt, loosened with hot bean broth and lime juice.

Bottled hot sauce is vinegar-led; built on the pot's own broth, this one lands in the same key.

Malagueta chillies000 g
Garlic000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 15 min
Hands-on: 12 min

Makes 300 ml, 8 portions; 3 days refrigerated

Pound the paste in advance; add the broth only once the pot is finished and resting.

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Black beans (feijao preto)000 g
Carne-seca000 g
Salted pork ribs000 g
Paio sausage000 g
Smoked linguica000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 30 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING10:00

At the counter for carne-seca, paio and pig parts

TECHNIQUE12:00

Twenty-four hours of dessalga, change by change

KIT8:00

Pressure cooker or open pot: what each does to black beans

METHOD

STEP BY STEP — 30 STEPS

19 photographed · 7 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 19 of the 30 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.

Hardest step: timing each meat into the pot — step 18 of 30.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 24 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Neuza Sampaio watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
One change of water instead of three, and the pot is inedible
What to do about it
02
Every meat in at once: sausage in rags, ribs still tough
What to do about it
03
Nothing crushed back into the broth, so it stayed thin and grey
What to do about it

The chef's hidden note

The pot thickens itself, and the moment you take what it needs for that comes earlier than most cooks think.

Written by Neuza Sampaio. Visible only to people who bought this recipe.

Read it — $2.99

NOTES FROM THE KITCHENS

171 verified cooks · 94% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $2.99 ONCE

171 people cooked it, 94% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 29 more cooks the price becomes $6.99. Your copy never does.

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