Ladies In Beef | Feijao con carne seca recipe
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Feijao con carne seca recipe

Feijao con carne seca by Andy Burns, Executive Chef of True North Brew, 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

  1. Put the brine ingredients in a pan and gently bring to a rolling boil for a few minutes then remove from the heat and allow to cool.
  2. Place the brisket in a tub then cover with the brine. Put something weighted over the meat to make sure it’s always covered in brine.
  3. Cover and place in the fridge for 7-10 days. Before using, wash off all the brine and rinse under cold water.

 

For the Feijao

  1. Soak beans in hot water: Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
  2. Heat the olive oil in a large pot.
  3. Brown the onions, add garlic. stirring occasionally, Stir well and sauté for a further 2 minutes.
  4. Add the salt beef and gently brown. Add the ham hock, bay leaves and cover with water. Bring to a simmer. Cover and cook gently lid for 1 hour.
  5. Drain the black beans from the soaking liquid and add to the stew. Simmer gently, covered, until the beans are tender, for about 1½hours.
  6. Add the tomatoes and smoked sausage. Simmer, covered, until the meat begins to fall off the ham hock and the beans are tender.
  7. Adjust seasoning, if required.

Serve with white rice and a classic side dish would be sautéed collard greens.   A hot chilli sauce can accompany.