barbecue beef feijoada with spicy sweetcorn
  1. Make sure you’ve soaked your dried beans overnight before getting started.
  2. Get a frying on a very high heat with a dash of oil. In a pestle and mortar bash the rub ingredients together until you have an ominous terracotta dust. Rub this all over the beef, as thoroughly as you can.
  3. Sear the beef on all sides, building up a lovely colour. Put to one side when done.
  4. In a large casserole dish, gently dry the onions, peppers and carrots in a little oil until softened, then add the remaining stew ingredients and stir until combined. Add the beef and add water as required until just a little of the brisket is peeping out. Cover loosely and simmer for 5 – 6 hours until the brisket is tender – when you put a fork into it it should slide back out easily. Leave covered for 30 minutes to rest. You can light your barbecue and prepare your corn in this time.
  5. Parboil your corn in simmering water for 5 or so minutes. At the barbecue, take a small pan, your brisket and the nearly cooked sweetcorn. Slice your brisket in 1cm slices and place on the barbecue to char on both sides.
  6. Melt the butter in the small pan and add the salt and cayenne. Pop the sweetcorn on the grill and turn occasionally, brushing on the spiced butter. Cook until you have lovely black bits.
  7. Swirl your creme fraiche with hot sauce. Serve the stew, beef and sweetcorn with some lime wedges on the side. Most importantly, start eating!