Feijoada (with Beef and Beef Sausage)

Method

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1. 1Drain and rinse the soaked beans. Heat the oil in a large heavy pot and brown the beef on all sides for 6-8 minutes, then set aside.
2. 2In the same pot, cook the sausage and smoked beef for 2-3 minutes until they release their fat. Add the onions and cook for 6-7 minutes until soft, then the garlic for 1 minute more.
3. 3Return the beef to the pot and add the beans, bay leaves and hot water. Bring to a boil and skim off any foam, then lower the heat.
4. 4Simmer with the lid ajar for 2-2 1/2 hours, stirring occasionally and topping up with hot water if it gets too dry. In a pressure cooker this takes about 40 minutes.
5. 5Once the beans are soft enough to crush between your fingers, scoop out a ladleful, mash it with a fork and stir it back in. This makes the broth thick and velvety.
6. 6Add the pepper, check the salt and simmer uncovered for 10-15 minutes more. It should be thick but still saucy, with the beef falling apart into shreds.
7. 7Remove the bay leaves. Serve with white rice, farofa, garlicky greens and orange slices; the orange cuts through the richness.