Carnival starts in Rio de Janeiro this Friday, February 13th and goes until February 18th... it is a bacchus festival of extravagant costumes and indulgent behavior before the Catholic holiday of abstinence: Lent.
A lot of eating annd drinking goes on during Carnival, and in Brazil you can be certain that the national dish of Feijoada will be eaten at least once during this time.
Feijoada is a black beans stew made up of a mixture of beef and pork, mostly smoked meats, you can put any cuts of meat you like into this dish. Traditionally pig ears, tails, and feet along with beef tongue where added to this concoction. It doesn't really matter what meat you add when it all stews together it tastes delicious.
My version is a simplified one made a little lighter and healthier than a traditional Feijoada that is heavy on meat. I made sure to add some collard greens to make this a complete meal. There isn't a lot of seasoning in this dish, so make sure you get good quality spicy, flavorful chorizo. It gives this dish a punch. Also, the oranges are a great balance to the richness of Feijoada, so don't leave them out!
Slow Cooker Brazilian Beef & Black Bean Stew
Prep Time: 20 minutes
Cook Time: 6 to 8 hour low setting
Keywords: slow-cooker entree soup/stew gluten-free beef chorizo Brazilian
Ingredients (6 to 8)
- 4 ounces of bacon browned and chopped
- 7 ounces of Chorizo sausage (Mexican beef or pork) cooked and shredded
- 1 onion chopped
- 3 cloves of garlic minced
- 1 bay leaf
- 1 tablespoon of extra-virgin olive oil
- 1 cup of beef broth
- 2 pounds of stew beef (like chuck) cut into cubes
- 1 bunch of collard greens, removed from stems and chopped
- 1 13 ounce can of black beans (liquid and all)
- garnish: orange slices and orange zest, scallions chopped
1) Chop up the bacon and brown it. Remove it from the pan and cook the shredded chorizo until it slightly brown.
2) In a large crockpot layer: first onions, garlic, and bay leaf.
3) Put beef on top of the onions. Salt and pepper the beef and lay the bacon and chorizo on top of the beef. Drizzle the beef with the olive oil.
4) Pour the beef broth around the meat. Top the beef with the collard greens and then the black beans. Sprinkle a little bit of salt on the black beans.
5) Cook on low for up to 10 hours or on high for 4 hours. It is best to cook this on low heat for a longer time so the beef becomes more tender.
Serve over rice
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