How to cook brazilian feijoada in the alto-shaam ctp oven

Name: How to cook brazilian feijoada in the alto-shaam ctp oven
Ingredients: 1.0lb Black Beans (soaked overnight); 6.0oz Applewood smoked bacon; 1.5lb Boneless pork shoulder; 3.0 Bone-in beef short ribs (fat trimmed); 9.0oz Smoked pork sausages; 3.0c Onion (small dice); 6.0 Garlic cloves (minced); 2.0c Chicken Broth; 0.0tsp Ground coriander; 2.0 Bay Leaves; 1.0Tbsp White Vinegar; Salt and Pepper to taste

Cook Brazilian Feijoada in the Alto-Shaam CTP Oven

    
STEPS
INGREDIENTS

Soak the beans overnight.
Preheat cook & hold to 325F.
Preheat CTP to 400F (204C).
Lay meats onto a sheet tray with parchment paper. Sear at 400F (204C) for 25 min. With 100% fan- 50% humidity.
Remove the seared meats from the oven.
In a hotel pan, add the seared meats, chicken broth, spices/seasonings and soaked beans.
Place hotel pan into the Cook&Hold and cook at 325F (163C) for 6 hours. Hold at 165F (74C) until ready to serve.
Remove Feijoada from the Cook&Hold.
Serve with white rice, collard greens and orange slices!

1.0lb Black Beans (soaked overnight)
6.0oz Applewood smoked bacon
1.5lb Boneless pork shoulder
3.0 Bone-in beef short ribs (fat trimmed)
9.0oz Smoked pork sausages
3.0c Onion (small dice)
6.0 Garlic cloves (minced)
2.0c Chicken Broth
0.0tsp Ground coriander
2.0 Bay Leaves
1.0Tbsp White Vinegar
 Salt and Pepper to taste

Menomonee Falls, WI