A Brazilian take on this classic Bordeaux blend is very appropriate here. The powerful red provides a counterpoint to this intense dish. It is ideal to serve the wine at a temperature of 12-14°C, thus allowing the fruitiness of the wine to work its full effect and lighten up the meal.
Add black beans to a bowl. Cover with plenty of water and allow to soak for approx. 8 – 10 hrs.
Drain beans, rinse, and set aside. Slice sausages. Cut smoked pork chop and pork belly into cubes. Cut beef into pieces.
Finely mince garlic. Dice onion.
Heat vegetable oil in a large saucepan. Add beef and fry for approx. 4 – 6 min. over medium heat until lightly browned. Add tomato paste and continue to roast. Then, deglaze with red wine and continue to cook until liquid is reduced by one third.
Season with salt and pepper and pour in water. Add bay leaf, bring to a simmer and allow to cook for approx. 25 – 30 min.
Add black beans, smoked pork chop, pork belly, and sausages. Continue to simmer over medium-low heat for approx. 45 – 60 min. until beans are cooked through and the sauce has slightly thickened.
Shortly before serving, add manioc flour to a large, grease-free saucepan and roast over medium-low heat until lightly browned. Set aside.
Add one third of the butter to a frying pan. Add onions and garlic and sauté for approx. 3 – 4 min. over medium heat until translucent. Then add roasted manioc flour and stir to combine. Continue to cook for approx. 1 – 2 min.
Transfer manioc flour and onions to a bowl. Knead in remaining butter using your hands. Serve Feijoada with buttered manioc flour and fresh orange slices.