Our wood fired Feijoada is a classic Brazilian dish, ideal for sharing. It combines chorizo, pork ribs and pork shoulder to create a hearty stew full of delicious flavours.
- 100g streaky bacon, sliced
- 250g dried black beans, soaked then drained
- 500g pork rib
- 3 chorizo sausages
- 500g pork shoulder
- 3 white onions, chopped
- 4 garlic cloves, finely chopped
- Good pinch of chilli flakes
- Olive oil
- 2 bay leaves
- 2tbsp white wine vinegar
- Salt & pepper
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool until it reaches around 150-170°C.
Next, heat some of your olive oil in a large high heat, saucepan, add your bacon slices and fry until crisp. Take your crispy bacon out of the saucepan and put to one side. In separate batches, sear the ribs, sausages and pork shoulder making sure you season with salt and pepper.
Then, set your meat aside and add your onions, garlic and chilli to your saucepan. If needed, add a little more oil and fry for around 8 minutes until soft. Season with salt and pepper.
Add your meat, bay leaves, white wine vinegar and drained beans to the saucepan and just cover with water. Then, bring your mixture to a boil and remove from the hob.
Finally, place your stew into a large high heat casserole dish with a lid and transfer to your wood fired oven. Allow to cook for 3-4 hours. Make sure you check your Feijoada every hour or so and if there is a lot of liquid after the first couple of hours, remove the lid for the remaining cook time.
Serve with fluffy white rice and hot pepper sauce.
If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.