Feijoada

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
6-8 6-8
Feijoada
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 500g dried black beans
  • 100g piece of smoked streaky bacon or pancetta
  • 2 tablespoons olive oil
  • 1 kg beef short ribs
  • 250g smoked pork sausages, cut into chunks
  • 100g chorizo, cut into chunks
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 3 bay leaves
  • Salt and black pepper
  • Method

  • 1
    In separate bowls, soak the beans and bacon/pancetta overnight.
  • 2
    The next day, drain the bacon/pancetta, dry and cut into 1cm pieces.
  • 3
    Heat 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. Once sealed, transfer all the meat (keeping the ribs separate) to a large plate or dish, cover with foil and keep warm.
  • 4
    Add the onions and garlic to the casserole and sweat on a low to medium heat for 5 minutes without colouring.
  • 5
    Add the short ribs, bay leaves, beans and their soaking water and bring to the boil and simmer for 2 hours with the lid on.
  • 6
    Add 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.
  • 7
    Serve with rice, kale and orange slices.
  • 8
    Cook's notes:
  • 9
    This 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.
  • 10
    The 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.
  • 11
    Any left-over feijoada will freeze well.
  • 12
    The orange slices add freshness and colour whilst aiding digestion following this rich dish.