Brazilian Feijoada Stew with Garlic Rice and Tropical Salsa

Allergens

Contains gluten, dairy, soybeans, wheat

Ingredients

• 1 lb beef chuck, cut into bite
• sized pieces
• 1 lb pork shoulder, cut into bite
• sized pieces
• 4 cups water
• 2 tbsp vegetable oil
• 2 large onions, diced
• 6 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups black beans, soaked overnight and drained
• 1 bay leaf
• Salt and pepper to taste
• 1 cup fresh cilantro, chopped
• 1 cup Brazilian orange rice, cooked
• 1 cup tropical salsa

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onions and cook until softened and translucent.
2. Add the minced garlic to the pot and sauté for another 1 2 minutes, or until fragrant.
3. Stir in the tomato paste, cooking for about 2 minutes to develop the flavors.
4. Add the beef and pork pieces to the pot, browning on all sides.
5. Pour in the water, followed by the soaked black beans and bay leaf. Season with salt and pepper according to your taste preferences.
6. Bring the mixture to a boil, then reduce heat to low and let it simmer for
7. 5 2 hours or until the meat is tender. Skim off any foam that rises to the surface during cooking.
8. Once the stew has finished cooking, remove from heat and stir in half of the chopped cilantro. Taste and adjust seasoning if needed.
9. Serve the feijoada stew over a generous portion of Brazilian orange rice, garnishing with the remaining cilantro and a dollop of tropical salsa on the side.

Chef’s Insight

The key to a great feijoada stew is allowing the meat to cook slowly until it's tender and infused with flavor.

Notes

Be sure to use fresh cilantro for a vibrant flavor. - Adjust seasoning as needed to suit your personal taste preferences.