Smoked Hough and Venison Feijoada.

feijoida

This is a really warming, rich bowl of food, that will really hit the spot. Feijoada is a Brazillian stew, usually made with cheap cuts of cured pork, such as this lovely Smoked Hough (hock), you can use a ham hock from a good butcher, and also used some leftover venison shin I had, but you could use beef or veal shin.

Brown off the Hough and shin in a large deep casserole dish in a splash of rapeseed oil, then add a couple of  chopped shallots, a couple of chopped garlic cloves and a pinch of salt over a low to moderate heat until soft and brown, add a handful of diced chorizo and allow to cook off until the russet coloured oils leach out. Add 2 or 3 bay leaves followed by a tin of black beans, a carton of passata or chopped tomatoes, and then 500ml of beef stock.

Pop the lid on or cover with foil, and pop in a low oven 140degC for 3 hours You can eat at this point once the meat is falling off the bone or for the best flavour, leave to cool and place in the fridge overnight for the flavours to develop. Pull apart the meat into long shreds and remove the bones and skin.

Warm on the hob, until heated through, and serve with rice, steamed greens, I used Black Tuscan Kale, slices of orange, chopped coriander, and some chilli sauce.

smokedhough

8 responses to this post.

  1. Beautiful photos, and what a terrific sounding dish!

    Reply

  2. That looks terrific, but I’m a sucker for anything with chorizo 🙂

    Reply

  3. I’m going to grab this one too Marcus! Fantastic looking, and I have some nice Rose Veal shins so this will be on the menu very soon 🙂

    Reply

  4. You’ve outdone yourself! I want a bite now! Ridiculously appetizing photo!

    Reply

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