6 servings
PREP TIME
30 minutes
COOKING TIME
3 hours
TOTAL TIME
3 hours
30 minutes
1 tablespoon olive oil
1 pound spicy lamb sausage
3 cups Spicy Black Beans, drained
2 cups pulled braised oxtail meat, with 3 cups braising liquid reserved, plus 6 pieces whole braised oxtail
kosher salt and freshly ground black pepper
1 tablespoon fresh lime juice
Jollof Rice orsteamed long-grain white rice
½ cup chopped fresh cilantro
2 cups orange segments(from 2 oranges)
Feijoada is known as the gumbo of Brazil, but it’s a dish that beautifully illustrates all the ways in which the global spice trade and the African diaspora set the table for dishes that are beloved all over the world. You’ll find feijoada everywhere from Macau to Mozambique, from Angola to Cape Verde to Goa.
This recipe is layered with flavors, starting with the Spicy Black Beans and the complex, umami taste of the oxtail braising liquid.
To add a contrasting texture in the dish, separately sear the braised oxtail in a sauté pan over high heat with a touch of olive oil. Sear for about 2 minutes on each side or until the meat achieves a nice caramelized crust. Deglaze the pan with a touch of the feijoada liquid before removing the oxtail and serving.
In a large Dutch oven, heat the oil over medium-high heat. When the oil begins to shimmer, add the sausage and cook until it is slightly charred and browned.
Add the black beans. Once the beans are heated through, add the pulled oxtail meat and pour in the braising liquid. Bring to a simmer and lower the heat to medium. Cook uncovered for about 30 minutes and let the liquid simmer slowly and reduce to thicken slightly and build flavor.
Season with salt and pepper to taste.
Remove from the heat and finish with lime juice just before serving.
Spoon over rice, top each dish with whole braised oxtail on the bone, garnish with the cilantro and orange segments, and serve.
CHEF JJ’S KITCHEN TIPS
Feijoada is an extremely versatile stew that can take many forms. The layered flavors from the spicy black beans and the oxtail braising liquid build the complex spice and components of this dish. It can be made with any of your favorite flavor-dense stocks in place of the oxtail liquid.
Makes about 6 cups
1 pound dried black beans, rinsed
2 tablespoons olive oil
6 cloves garlic, minced
1 cup diced red onion
kosher salt
½ cup diced celery
½ cup diced carrots
2 bird’s-eye chiles, seeded and minced
½ teaspoon ground cumin
¼ cup canned chipotles in adobo, chopped, with their sauce (about ½ [7-ounce] can)
6 cups oxtail braising liquid, beef broth, or water
freshly ground black pepper
Put the black beans in a 2-quart container and fill the container with water. Cover and refrigerate overnight. Drain the beans, discarding the water.
In a 6-quart stockpot, heat the oil over medium-high heat. When the oil begins to shimmer, add the garlic and cook for 2 minutes, until the garlic just becomes aromatic. Follow with the onion and ½ tablespoon salt to bring out the flavors and liquid from the vegetables. Cook, stirring constantly, until the onion is translucent, about 2 minutes. Add the celery, carrots, and chiles and cook for 3 additional minutes.
Stir in the cumin and cook for 1 minute, then add the chipotles and their sauce and cook to heat through. Add the soaked black beans and the oxtail braising liquid.
Lower the heat to medium and let the liquid come to a lazy simmer. Cover and let simmer and reduce for about 1 hour. Uncover the pot and use a wooden spoon to smash some of the beans against the side of the pot. Stir the smashed beans into the stew to make it extra creamy. Simmer, uncovered, for another 30 to 45 minutes, until the beans are very tender but not falling apart.
Season to taste with salt and black pepper and store, with any cooking liquid, in an airtight nonreactive container for up to 3 days.
