- Heat oil in a large skillet over medium-high heat. Working in batches, brown the pork and beef all over and transfer to the slow cooker pot.
- In the same skillet, saute onion and garlic until translucent. Place in the slow cooker pot over meat.
- Add bacon, chorizo, chilli, orange juice and zest, vinegar, tomatoes, bay leaves and stock into the slow cooker. Cook on high for 3–4 hours or low for 4–5 hours.
- Mix black beans in the pot and season to taste. Cook for a further 30 minutes–1 hour.
- Serve over steamed white rice garnished with coriander. Squeeze orange over the top just before eating.
Pure South Beef Feijoada - Brazilian Black Bean & Meat Stew
Ingredients
500g Pure South Beef Brisket, cut into chunks
500g New Zealand Fresh Pork Leg, cut into chunks
2 onions, sliced
3 cloves garlic, crushed
3 tbsp avocado cooking oil
100g free range streaky bacon, sliced
3 chorizo sausages, sliced
1 red chilli, thinly sliced
1 orange, juice and zest
2 bay leaves
1 tbsp white wine vinegar
1 can(400g)chopped tomatoes
1 ½ cups beef stock
1 can(400g)black beans, drained
A handful coriander
To serve:
2 mini capsicums, sliced
1 orange, cut into quarters
Superb Herb coriander leaves
Cooked white rice
Feijoada is a very popular stew of beans with beef and pork. The stew has lots of variations in several different countries but Brazilians make it superb with spicy & smokey sausages and always lovely black beans! This is an ultimate comforting dinner during the chilly season.
Method
