- Meat
Ingredients
- 1kg dried black beans
- 200g piece of smoked streaky bacon or pancetta
- 2 tablespoons olive oil
- 2.5 kg beef short ribs
- 500g smoked pork sausages, cut into chunks
- 200g chorizo, cut into chunks
- 2 large onions, chopped
- 7 cloves of garlic, crushed
- 2 bay leaves
- Salt and black pepper
-
Method
-
1In separate bowls, soak the beans and bacon/pancetta overnight.
-
2The next day, drain the bacon/pancetta, dry and cut into 1cm pieces.
-
3Heat the olive oil in the deep casserole over a low to medium heat. Add the meat in separate batches (short ribs then sausages, chorizo, bacon/pancetta) and seal until caramelised all over.
-
4Once sealed, transfer all the meat (keeping the ribs separate) to a large plate or dish, cover with foil and keep warm.
-
5Add the onions and garlic to the casserole and sweat on a low to medium heat for 5 minutes without colouring.
-
6Add the short ribs, bay leaves, beans and their soaking water and bring to the boil and simmer for 2 hours with the lid on.
-
7Add the remaining meat, top up with a little water to cover, if needed. Simmer for a further 1½ to 2 hours until the short ribs are tender and coming off the bone and the feijoada is of a thick stew-like consistency.
-
8Serve with rice, kale and orange slices.
-
9Cook's Notes
-
10This dish can be made with whatever cuts of beef or pork you want to use; what's important is to get a smoked flavour from the pork and a rich earthiness from the beans.
-
11The longer you cook feijoada the better it is as the meat becomes mouth-watering tender and the flavours develop. It can be made a day or two in advance which allows the flavours to develop even more.
-
12Any left-over feijoada will freeze well.
-
13The orange slices add freshness and colour whilst aiding digestion following this rich dish.