Feijoada and Pao de Queijo

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