How to Make Feijoada | Potluck Video

Heat some grape seed oil in a pan.

Add 1 tablespoon of garlic and toast lightly.

Add 2 chopped onions and a pinch of salt to sweat the onions without coloring them.

Once the onions are translucent, add 4 stalks of small diced celery and cook for 2-3 minutes.

Add 1 large diced carrot and cook for 5-10 minutes until softened.

Cut about 10 bird eye chilies, keeping the seeds for spiciness, and add them to the pan.

Add 1/2 can of chipotle to the vegetables to toast and enhance flavor.

Add the black beans cooked in the braising liquid to the pan.

Pour in 4 cups of braising liquid, including fat, into the mixture.

Add 6 lengths of Moroccan sausage and 2 cups of pulled oxtail meat to the pot.

Let the mixture simmer on medium heat for about 30 minutes to reduce.

In a separate small sauté pan, heat some grape seed oil and add pulled oxtail meat to caramelize it for 2 minutes on low heat.

Flip the oxtail meat and pour some fijuada liquid on top to glaze it.

Prepare the tomato-based rice (gelaf rice) with tomato, onion, and bird eye chili.

Serve the fijuada with the caramelized oxtail on top and garnish with orange pico de gallo.

Equipment Needed

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