Snapguide

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

Cook Brazilian Feijoada in the Alto-Shaam CTP Oven

3
STEPS
INGREDIENTS
Soak the beans overnight.

Soak the beans overnight.

Preheat cook & hold to 325F.

Preheat cook & hold to 325F.

Preheat CTP to 400F (204C).

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.

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.

Remove the seared meats from the oven.

In a hotel pan, add the seared meats, chicken broth, spices/seasonings and soaked beans.

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.

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.

Remove Feijoada from the Cook&Hold.

Serve with white rice, collard greens and orange slices!

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