How to Make Brazilian Feijoada, Part 1

Soak corned beef in water overnight to reduce saltiness.

In a large pot or Dutch oven, add top round of beef, corned beef, slab bacon, smoked ham hock, and smoked pork loin.

Cover the meats with chicken broth.

Bring to a simmer and skim off any foam.

Reduce heat to low and simmer for 2 to 3 hours, depending on the size of the meat.

Remove meats one at a time as they become tender, slicing them for presentation.

Equipment Needed

Dietary

Allergens