|
Post by minesamojito on Jan 22, 2013 18:44:17 GMT
This is a really warming, rich bowl of food, that will really hit the spot. Feijoada is a Brazillian stew, usually made with cheap cuts of cured pork, such as this lovely Smoked Hough (hock), you can use a ham hock from a good butcher, and also used some leftover venison shin I had, but you could use beef or veal shin. Brown off the Hough and shin in a large deep casserole dish in a splash of rapeseed oil, then add a couple of chopped shallots, a couple of chopped garlic cloves and a pinch of salt over a low to moderate heat until soft and brown, add a handful of diced chorizo and allow to cook off until the russet coloured oils leach out. Add 2 or 3 bay leaves followed by a tin of black beans, a carton of passata or chopped tomatoes, and then 500ml of beef stock. Pop the lid on or cover with foil, and pop in a low oven 140degC for 3 hours You can eat at this point once the meat is falling off the bone or for the best flavour, leave to cool and place in the fridge overnight for the flavours to develop. Pull apart the meat into long shreds and remove the bones and skin. Warm on the hob, until heated through, and serve with rice, steamed greens, I used Black Tuscan Kale, slices of orange, chopped coriander, and some chilli sauce. Cheers Marcus
|
|
matt
valid member
Posts: 74
|
Post by matt on Jan 22, 2013 20:08:48 GMT
That recipe looks fantastic Marcus. Beautiful pictures as always, love the still life.
Matt
|
|
|
Post by minesamojito on Jan 22, 2013 20:18:24 GMT
Thanks Matt, glad you like it Cheers Marcus
|
|
|
Post by faz on Jan 27, 2013 18:23:27 GMT
mmmmm lovely - as usual
|
|
|
Post by umhloti on Jan 27, 2013 19:16:27 GMT
bet you enjoyed eating that . It just made me very hungry . Lovely photo
|
|
|
Post by minesamojito on Jan 27, 2013 20:49:39 GMT
thanks guys, glad you liked the recipe, it's abeaut especially if you have some pulled pork left over. Cheers Marcus
|
|
|
Post by h12rpo on Jan 27, 2013 21:52:20 GMT
Who ever has left over pulled pork ?
|
|
|
Post by minesamojito on Jan 28, 2013 5:45:46 GMT
ha, good point! cheers marcus
|
|