Step 1

In a large Dutch oven over medium-high, cook the bacon, stirring occasionally, until lightly browned, 5 to 8 minutes. Add the celery, 1 onion, the garlic, cilantro stems, bay, cumin and ½ teaspoon pepper. Reduce to medium and cook, stirring often, until the vegetables are translucent, 10 to 15 minutes.

Step 2

Add the cachaça and orange juice; scrape up any browned bits. Stir in the beans and 3½ quarts water, then bring to a boil over high. Add the short ribs and ham hock; stir to combine. Reduce to medium-low and simmer, stirring occasionally, for 2 hours; skim off and discard any scum that rises to the surface during simmering.

Step 3

Add the linguiça and cook, uncovered and stirring occasionally, until the beans are fully tender and the meat from the short ribs and ham hock is falling off the bones, about 1½ hours.

Step 4

Meanwhile, in a medium bowl, stir together the tomatoes, the remaining 1 onion, the cilantro leaves and ½ teaspoon each salt and pepper. Cover and refrigerate until ready to use.

Step 5

When the beans and meats are done, remove the pot from the heat. Using tongs, transfer the short ribs, ham hock and sausages to a large plate; let cool slightly. Remove and discard the bay. Cut the sausages into pieces of the desired size and return them to the pot. Using your fingers, shred the meat from the ribs and hock into bite-size pieces, discarding the skin, bone and gristle; stir the meat into the pot. Taste and season with salt and pepper.

Step 6

Serve the feijoada with the tomato salsa and orange wedges alongside.