Got this from a chef friend of mine. She sent it to me when I told her of my jerky making (which I am enjoying). Figured I'd share it with you all 
The flavor is enhanced from the jerky which concentrates the beef flavors.
Feijoada (Brazilian Beef Stew) The # indicates pound.
PT 1.
Carne Seca
Ingredients:
1 head garlic
2 oz Chile d’Arbol
2 t cumin
S&P
2# Flank steak, sliced thinly, pound thin
4 oz Red Wine Vinegar
Method:
Mix first 4 ingredients in mortar and grind fine.
Use vinegar to moisten to a paste.
Coat meat w/ marinade.
Cook in slow oven until beef dries out. (Could be overnight.)
PT 2.
Ingredients:
2 oz olive oil
1 head garlic, minced
2 ea onion
2 # dried black beans, soaked overnight
2 # hard chorizo
3 # pork loin
1 # bacon
2 ea Chile d’Arbol
1 # Carne Seca
Method:
Sweat onions and garlic.
Add beans, H2O to cover. Bring to simmer.
Add all meat and chile. Cook till beans are tender.
Serve.
The flavor is enhanced from the jerky which concentrates the beef flavors. Feijoada (Brazilian Beef Stew) The # indicates pound.
PT 1.
Carne Seca
Ingredients:
1 head garlic
2 oz Chile d’Arbol
2 t cumin
S&P
2# Flank steak, sliced thinly, pound thin
4 oz Red Wine Vinegar
Method:
Mix first 4 ingredients in mortar and grind fine.
Use vinegar to moisten to a paste.
Coat meat w/ marinade.
Cook in slow oven until beef dries out. (Could be overnight.)
PT 2.
Ingredients:
2 oz olive oil
1 head garlic, minced
2 ea onion
2 # dried black beans, soaked overnight
2 # hard chorizo
3 # pork loin
1 # bacon
2 ea Chile d’Arbol
1 # Carne Seca
Method:
Sweat onions and garlic.
Add beans, H2O to cover. Bring to simmer.
Add all meat and chile. Cook till beans are tender.
Serve.
