Delicious traditional and meaty Brazilian dish- no FODMAP offenders here!
BRAZILIAN FEJOIDA (SLOW COOKER)
Brazilian Fejoida (pronounced fay-ZWAH-da) is a yummy stew made out of pork and beef, seasoned with onions and garlic, typically. I like to call it the equivalent of the Cuban Ropavieja, or, closer to home, a second cousin for the more American shredded pork sandwich. Regardless, this is simple and delicious… even for the 8 hours that takes to cook. The smell alone is worth it!
Yields: 4 servings
Calories per serving: Around 350 (no rice); close to 500 with 1/2 cup of white rice
Total Time: 9 hours and change
4 slices turkey bacon
1/2 pound of boneless pork shoulder (Boston butt), in cubes
Salt and pepper to taste
1 pound boneless short ribs (not a lot of fat)
3/4 cup fat-free, lower-sodium chicken broth and LOW FODMAP
1 tsp white vinegar
1/2 orange, in slices
- In a skillet, cook the bacon until crisp. Remove from hit and save for later. Place the pork in cubes over the turkey bacon juice, and cook in medium to high heat until golden (aroun 8 minutes). Place the seared pork in the slow cooker
- Bring in the boneless short ribs, and also cook until golden, in the same skillet. Around 3 minutes. Place the short ribs with the pork, in the slow cooker. Season all meat to taste.
- Add chicken broth.
- Cover and cook in low for 8 hours (or until meat is so tender you can shred it with two forks).
- After the 8 hours, remove all meat and shred with two forks, then dump back into the slow cooker. Add the vinegar, and the turkey bacon (crumble it first), stir and serve!
My special Notes:
I like to serve it over 0.5 cups of white rice, and use the oranges as garnish. I typically add a little bit more salt and pepper, but that’s entirely up to you.
A great side dish companion, gluten free and almost no FODMAPs is the other Brazilian speciality: Cheese Bread Puffs.