Feijao con carne seca
A gorgeous looking and even better-tasting recipe in honour of Great British Beef Week from Andy Burns, Executive Chef of True North Brew Co, Sheffield.
Feijao con carne seca
A gorgeous looking and even better-tasting recipe in honour of Great British Beef Week from Andy Burns, Executive Chef of True North Brew Co, Sheffield.
Carne Seca prepared 7 – 10 days in advance
Ingredients
For the salt beef:
1kg flat brisket
Brine ingredients:
100 grams salt
25 grams salt petre
100 sugar
1 litre water
Onion
Garlic
Bay leaves
Juniper berries
Star anise
Whole cloves
All spice berries
Rosemary
Mace
Ingredients for the Feijao:
450 grams dry black turtle beans
4 tablespoons extra virgin olive oil
1 large onion, sliced
4 cloves of garlic, peeled and crushed
1 kg of salt beef, cut into large chunks
1 smoked ham hock or shank
3-4 bay leaves
Water
1 x 411 grams can crushed tomatoes
450 grams smoked sausage, such as kielbasa
1 teaspoon of ground cumin seeds
1 teaspoon of ground coriander seeds
1 teaspoon of ground white pepper
1 tablespoon chilli flakes
Salt, if needed
Method
For the salt beef
For the Feijao
Serve with white rice and a classic side dish would be sautéed collard greens. A hot chilli sauce can accompany.