barbecue beef feijoada with spicy sweetcorn
As World Cup fever threatens to take over the globe, we turn to the host nation to provide us with inspiration to get us in the mood. I just love these streets that have been painted to get everyone excited! But one of the most important things is the food: things in bowls where people help themselves are always going to work. Here’s a way of feeding a crowd and keeping with the Latin American theme: my barbecue beef feijoada, made with brisket.
I’ve eaten feijoada a few times and always enjoyed it. But what’s in it? I consulted a Brazilian friend of mine in order to get a few ideas but like many ‘national’ favourites, everyone has a different view on what it should contain. Like shepherd’s pie, chilli con carne or lasagne al forno everybody has their own take in their house that defines the dish. A few patterns emerge: definitely pork, possibly beef, certainly black beans… other than that it’s fair game. Tomatoes or not? Paprika?
I went down a route I’ve trodden often, based on cholent. I started with a brisket, rubbed with herbs and spices, then stewed for several hours. The meat is sliced and finished on the barbecue for a charred and smoky flavour. It’s a bold plate of food, and I can see it going down really well at a party where people can spoon it into corn tortillas with pickled vegetables, or served in little pots with a dollop of sour cream. Make sure everyone can tuck in and help themselves, and serve up refreshing, cooling drinks.
I’m not sure how authentic this is – I say that about a lot of my cooking – but it got my São Paulo-based friend excited! Try my barbecue beef feijoada, and let me know what you think!
For further reading I recommend Hot and Chilli’s post on bite-sized feijoada – brilliant!
I was sent some lovely ingredients and shopping vouchers by Knorr (Unilever) to get inspired to make this.