In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne seca. Beef jerky is a clever approximation.

Grace Parisi
June 2012

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Credit: © Tina Rupp

Recipe Summary

total:
45 mins
Yield:
4 to 5 large servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large flameproof cast-iron casserole, heat the 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat until softened. Stir in the andouille and beef jerky. Add 2 1/2 cups of the broth, the bay leaf and oregano and bring to a boil. Cook for 10 minutes, stirring frequently. Add the beans and their liquid and simmer for 15 minutes longer. Discard the bay leaf.

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  • Meanwhile, light a grill. Mound the rice on the bottom half of a large sheet of nonstick heavy-duty foil. Fold the foil over the rice; fold up 2 of the sides and crimp. Pour the remaining 2 tablespoons of broth into the rice packet and crimp the remaining side. Set the packet on the grill and heat the rice until warm.

  • Brush the plantains with oil and grill over moderately high heat, turning once or twice, until lightly charred and tender, about 5 minutes. Carefully open the rice packet and serve with the feijoada and plantains.

Suggested Pairing

Juicy, robust red, such as a Grenache.

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