Brazilian Gluten-Free Feijoada Stew with Sides

Allergens

N/A (gluten-free)

Ingredients

• 2 lbs beef brisket, cut into large cubes
• 1 lb pork shoulder, cut into large cubes
• 2 cups black beans, soaked overnight and drained
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 bay leaf
• 1 cup beef broth
• Salt and pepper to taste
• Cassava flour (for gluten
• free farofa)
• 2 cups collard greens, chopped
• 1 orange, zested and juiced
• 4 cloves garlic, minced
• Ground black pepper

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add onion and garlic, sautéing until translucent and fragrant.
2. Add beef brisket and pork shoulder to the pot, browning on all sides. Season with salt and pepper.
3. Pour in the black beans, beef broth, bay leaf, and orange juice. Bring to a boil, then reduce heat and let simmer for 2 hours or until meat is tender.
4. While the stew simmers, prepare cassava farofa and orange garlic collard greens according to respective recipes (linked below).
5. Once the stew has finished cooking, remove from heat and let stand for 10 minutes before serving.
6. Plate the feijoada stew in a shallow bowl, garnishing with fresh cilantro. Serve alongside cassava farofa and orange garlic collard greens.

Chef’s Insight

To achieve the perfect mouthfeel, let the stew stand for a few minutes before serving to allow the flavors to meld together.

Notes

Pair this feijoada with a full-bodied red wine or an ice-cold Brazilian beer for the ultimate dining experience.