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Feijoada revisitée au four - En-tete

Oven-Cooked Feijoada with a Twist

This Brazilian feijoada combines beef, cured meats, and black beans in a stew slow-cooked in the oven.
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Prep Time: 2 minutes
Oven cooking: 8 hours
Total Time: 8 hours 2 minutes
Course: Main course
Cuisine: American
Servings: 4 servings
Author: Marc Winer

Ingredients

  • 400 g beef chuck
  • 150 g bacon smoked, or slices of pork belly (from free-range pigs)
  • 100 g lamb merguez or chorizo
  • 150 g black beans weighed dry
  • 300 ml beef stock (or beef bone broth)
  • 100 ml tomato passata
  • 1 tablespoon paprika
  • 0.5 tablespoon coriander seeds
  • 0.5 tablespoon chili flakes
  • 5 bay leaves
  • 2 red onions
  • 6 cloves garlic

Procédé

  • Soak the beans in plenty of water, starting no later than the evening before. They need a total of 12 to 24 hours at most.
    150 g black beans
  • Let the meat come to room temperature. In any case, avoid using it straight from the refrigerator.
    400 g beef chuck
  • Mix the ground spices together. Rub them into the meat.
    1 tablespoon paprika, 0.5 tablespoon coriander seeds, 0.5 tablespoon chili flakes
  • Place the meat in the ovenproof dish.
  • Peel and cut the onion into large pieces. Peel and halve the garlic. Place both around the meat.
    2 red onions, 6 cloves garlic
  • If the bacon is in one piece, cut it into slices. Do the same with the chorizo. Arrange around the meat.
    150 g bacon, 100 g lamb merguez
  • Mix the stock with the passata. Preferably use them at room temperature or slightly warmer, not straight from the refrigerator. Pour over everything.
    300 ml beef stock (or beef bone broth), 100 ml tomato passata
  • Tuck the bay leaves between the ingredients. Cover with aluminum foil and place in the oven for 5 hours.
    5 bay leaves
  • Rinse the beans. Take the meat out of the oven and remove the aluminum foil. Distribute the beans in the dish. Check that everything is submerged. If it is, replace the aluminum foil and return to the oven for another 1.5 hours. If not, top up with a little water first.
  • Remove the aluminum foil for the last half hour to let the liquid reduce a little. The dish will then have spent 7 hours in the oven.

Notes

A few adaptations allow you to make this Brazilian stew with locally available ingredients (and keep it as low in carbohydrates as possible).
Equipment: oven set to 160 degrees, ovenproof dish, aluminum foil, sieve (or colander).
Did you make this recipe?Tag @marcwiner on Instagram!