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barbecue beef feijoada with spicy sweetcorn

Gary @ BigSpud
Classic Brazilian beef stew. Perfect for parties and gatherings!
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 13 hours 30 minutes
Course Main Dish
Cuisine Brazilian
Servings 8 people

Ingredients
  

For the beef:

  • 1 kg beef brisket rolled and tied
  • 5 g Maldon sea salt
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon brown sugar
  • 1 teaspoon cumin seeds

To serve:

  • 200 ml creme fraiche
  • Hot sauce I like Frank's
  • Lime wedges

For the stew:

  • 2 onions peeled and sliced
  • 3 carrots diced
  • 2 red peppers
  • 1 tin tomatoes
  • 1 litre beef stock I used Knorr beef stock pots
  • 250 g smoked pork sausage sliced
  • 140 g dried black turtle beans soaked overnight (any dried pulses you like here would work)

For the sweetcorn:

  • 1 cob sweetcorn per person
  • Large knob of butter
  • Pinch salt
  • Pinch cayenne pepper
  • 1/2 teaspoon smoked paprika

Instructions
 

  • Make sure you've soaked your dried beans overnight before getting started.
  • 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 a fiery terracotta dust. Rub this all over the beef, as thoroughly as you can.
  • Sear the beef on all sides, building up a lovely colour. Put to one side when done.
  • 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.
  • 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.
  • Melt the butter in the small pan and add the salt, paprika, and cayenne. Pop the sweetcorn on the grill and turn occasionally, brushing on the spiced butter. Cook until you have lovely black bits.
  • Swirl your creme fraiche with hot sauce. Serve the stew, beef and sweetcorn with some lime wedges on the side. Maybe serve with tortillas or tacos if you like. Most importantly, start eating!