Feijoada – Brazilian Meat and Bean Stew

Name: Feijoada – Brazilian Meat and Bean Stew
Prep time: 10M
Total time: 270M
Yield: 12 Servings
Cuisine: South America
Ingredients: ¾ lb. salt pork, cut into ½” cubes (about 1½ cups); 1 onion, finely chopped (about 1½ cups); 1 tbsp. GOYA® Minced Garlic; 1 envelope Powdered Beef Flavored Bouillon; 1½ lbs. pork spare ribs, cut into 2-rib portions; 1 beef short ribs; 1 lb. corned beef or carne seca (dry, salt-cured beef found in Brazil), cut into 2" pieces; 1 ham hock; 2 GOYA® Bay Leaves; 1 pkg. Black Beans; 1 pkg. Chorizo; 3 cups Canilla ® Extra Long Grain Rice; 2 oranges, cut into wedges; 1 jar Hot Pickled Peppers

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Feijoada, Brazil’s undisputed national dish is a hearty bean and meat stew served with rice and orange wedges. Originally, Feijoada was made by using every part of the pig, including the feet, tail and ears cooking alongside carne seca, a dry, cured beef found in Brazil, with black beans. Finding the specialty meats for Feijoada can be tricky in different parts of the United States. The important thing is to use a variety of meats; smoked, salted and fresh pork and beef. Here, we use more widely available meats to the same, succulent results. This recipe makes enough for a whole family – and then some!

Total Time

270m

Prep Time:10m

Yields:12 Servings

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Ingredients

¾ lb.

salt pork, cut into ½” cubes (about 1½ cups)

onion, finely chopped (about 1½ cups)

1 tbsp.

GOYA® Minced Garlic

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1 envelope

GOYA® Powdered Beef Flavored Bouillon, mixed with 10 cups water

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1½ lbs.

pork spare ribs, cut into 2-rib portions

beef short ribs

1 lb.

corned beef or carne seca (dry, salt-cured beef found in Brazil), cut into 2" pieces

ham hock

GOYA® Bay Leaf

1 pkg.
(1 lb.)

dry GOYA® Black Beans, rinsed and picked over for small stones

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1 pkg.
(7 oz.)

GOYA® Chorizo, cut into 1" pieces

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3 cups

GOYA® Canilla® Extra Long Grain Rice, cooked according to package directions

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oranges, cut into wedges

1 jar
(6 oz.)

GOYA® Hot Pickled Peppers

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Directions

Kitchen View

Step 1

Add salt pork to large, heavy-bottomed pot over medium-high heat. Cook, stirring occasionally with wooden spoon, until fat is rendered and pork begins to brown, about 10 minutes. Add onions and garlic to pot. Cook, stirring occasionally, until onions soften and begin to brown, about 10 minutes more.

Step 2

Add bouillon mixture, pork spare ribs, beef short ribs, corned beef, ham hock and bay leaves to pot. Bring water to boil. Reduce heat to lowest setting. Simmer, covered, until meat from spare ribs and short ribs is falling off bone and corned beef and ham hock are fork-tender, about 2 hours, skimming off and discarding any foam and fat that rises to the surface.

Step 3

Using slotted spoon or tongs, transfer all meat to large bowl; set aside. Add beans and chorizo to pot with broth. Increase heat to high; bring broth to boil. Reduce heat to low. Simmer, covered, until beans are tender, about 2 hours.

Step 4

Meanwhile. Remove and discard bones from pork spare ribs and beef short ribs. Cut meat from ham hock; discard bone and skin. Cut corned beef into thick slices. Stir meat into pot with cooked beans, broth and chorizo; remove and discard bay leaves.

Step 5

To serve, add rice to serving plate; top with feijoada mixture, including spare ribs, short ribs, corned beef, ham, chorizo, beans and broth. Serve with oranges wedges and hot pickled peppers. Serve with Farofa

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