Ingredients
Feijoada
450 gm corned beef, diced
450g pork ribs, separated into individual ribs
450g beef stew meat, top round or chuck, cut into 2-inch cubes
450g smoked ham hocks
450g linguica or Spanish chorizo
230g salt pork, or pork belly cut into 1-inch cubes
4 garlic cloves, minced
4 bay leaves
3 small hot red chillis, halved
1 small green chilli, halved
1 onion, diced
2 tbsp chilli sauce
1 orange
900g dried black (turtle) beans, picked through and rinsed
1L beef stock
500mL water
1 bunch thyme, chopped
1 bunch parsley, finely chopped
salt and pepper
Serve with green beans
Pao de Quejio
3 cups Tapioca flour
250ml (1 cup) vegetable oil
3 eggs
1 tsp salt
120g (1½ cups) grated Parmesan
Method
Feijoada
In a hot pot with some olive oil, brown all the meat with the onions and garlic. After a couple of minutes, add the chillies, bay leaves and chilli sauce. Cut a peel of the orange, remove the pith and add to the pot.
Once the meat is brown, add the beans, thyme, beef stock and water to the pot and stir. Put the lid on the pot and put in the oven for 1.5 to 2 hours at 165C or until the meat is tender.
Once cooked, season with salt, pepper and parsley and stir.
Poa de Quejio
Pre-heat oven to 180C. Blend all ingredients until smooth. Fill 15 holes of 2 greased 12 hole muffin pans (80ml 1/2 cup capacity) with mixture until each hole is three quarters full.
Bake for 20 mins or until golden brown
