Barreado Information FAQ Receipt Links Author
Real Barreado Receipt
Because to be a very requisited dish, Barreado begun to be served commercially in many restaurants aroud the Brazil and aroud the world. It helped to divulge this Brazilian popular cooking delicious, but in other hand it made Barreado get some variations from original receipt, and it has changed the original taste. Fortunately, the authenticity of this dish has been brought off and it can be confirmed by one who taste the receipt below:
Ingredients to 15 people:


5

kilos of meat with no fatness (palette or maminha from rump with no bone);

500

grams of sliced toucinho or bacon;

1

kilo of ripe, hard, no skin, no seed and pricked tomatoes;

1

kilo of middle type cut in four pieces onions whit no skin;

3

pricked big parsly leafs (salsão) or celery;

3

pricked leek garlics (alho-porro);

1

soup spoon of powder cummin;

1

soup spoon of powder orégano;

3

pack of pricked green smell (cheiro verde);

3

soup spoons of extract of tomato;

5

laurel leafs(bay-tree);

5

soup spoons of salt;

1

soup spoon of black pepper, more or less;

1

head of grinded garlic with no skin;

1

grated nutmeg;

4

soup spoons of wine vinegar;

3

green and small banana tree leafs to cover the pot contents;

2

kilos of fine manioc flour to seal the pot and to serve on table;

3

kilos of ripe and fresh caturra banana;

1

small bottle of chilli (red) pepper to serve on table.
   

Containers you have to use:


1

pbig polished clay pot (clay cooker) with cover;

1

basin to put the cubes of verdures;

1

basin to put the meat little squares;

1

basin to prepare the flour to seal the pot cover;

15

small clay pots with cover to serve individual parts of Barreado;

1

half (medium) pot to serve the flour

15

dinner-plates, forks, knives, spoons, napkins, etc;
   





Important notes:
How to buy meat How to buy verdure
Tradicional cooks from Antonina and Morretes make Barreado with any meat, but they must have no fatness, no bones and they must be so many fibrous. Palette or maminha from rump with no bone has these features and can be foud in any meat seller. You can use the two types if there's not enough of one of them. Just take care about the fatness or "tallow", the meat must be fresh and so many fibrous, and must be cut in one or two parts, no more than it. Look for verdure some days before and buy them from your trustworthly supplier. That's why some products like, big parsly (salsão) or celery are hard to find in supermarkets. When you buy verdures some days before just let them inside a basin with water until you prepare the Barreado.
Banana tree leaf Sealing with flour the cover
Find one or two green and new banana tree leafs that will be used to cover the pot contents before it's closed and cemented. Wash them slowly and then cut them in circumference, just like the pot cover (a bit larger than cover), it must be cut in its largest part. These leafs, beyond the special taste they give to Barreado, they help to suffocate the boiling contents avoiding the cover cement breaking. Veja o exemplo:
.
One of the graetest secrets from real Barreado is the pot cover flour seal. This seal is made with fine manioc flour dissolved in cold water and it avoid the boiling to out during the cooking in low fire. The resistence of this lacre is very important. Once you don't put water in Barreado, and it takes just the meat and verdure's liquid, keep very closed the pot is very important to have the best taste of this dish. One kilo of flour is enough to seal a big clay pot cover. Put a package of flour in a basin, add cold water and shake the mixture with two hands untill it looks like a mortar, no soft, no hard. To seal the cover, roll the mixture till it become a large cube and close the cover sealed it to pot body. Wet your hands with cold water and pass several times over the protection mortar, it must be plain and adhering.
How to prepare
Cutting the meat: Cutting the toucinho:
Watch the fibre direction from meat before you start to cut it. Cut the meat in 12 cm lenght, 4 cm width, and 2 cm height long fine rectangular cubes. The fibres must be in lenght direction, it means: the same direction as the cubes. It'll make the meat become long threads (lines) when Barreado is ready. Put the cubes of meat in a basin and let resting for a few minutes. Slice the toucinho like fine rectangular laminas. The sliced bacon is the best substitute for toucinho, that's why it's smoked, and it gives a lightest taste to Barreado.
Cutting the verdure: Preparing the clay pot (cooker):
To take the tomatoes skin off, put them in a hot "furnace" for a few minutes. After you wash all the verdures, cut them (tomato, onion, big parsly leafs 'salsão' or celery, leek garlics 'alho-porro', green smell 'cheiro verde') in small cubes with 2 or 3 centimeters and let them restin' in a basin. First of all fur the pot with layer of toucinho or sliced bacon. Cover the toucinho or bacon with a layer of seasoning in cubes. Make one third layer with meat's small cubes. Repeat these three layers till they take 3/4 (three fourths) from pot, more or less. Add the bouillon (meat and seasoning broth). Add one soup spoon of powder cummin, and powder orégano, one soup spoon of black pepper, three spoons of extract of tomato, five spoons of salt, four soup spoons of wine vinegar, five spoons of laurel leafs(bay-tree), one head of grinded garlic and grated nutmeg. Finally, cover the contents with rounded cut banana tree leafs, cover the pot and take it to fire.
Taking it to fire: Cautions about cooking:
Traditionally the Barreado is made in wood-stove, but it can be made in a cook-stove. However take care about: The flame must be in minimum point and the pot must be over an iron or aluminium sheet to be not in direct contact with flame. After you put the pot over the sheet, start to seal the cover with manioc flour mortar (mixture). After one hour over the sheet with flame the Barreado begins to cooking, and it must be watchin all the time. You can see the flour mortar dry and sometimes it breaks because the vapour pressure. Keep the basin with manioc flour mortar (mixture) near, and remake the mixture everytime it presents vapour out. To repair the mortar (mixture), roll a small cube of mixture and put it where the discharge is, to stop the vapour scape. Wet your hands with cold water and pass several times over the protection mortar (mixture) until the discharge stops.
Is ready: Serving the Barreado:
Barreado must be cooking about 24 hours before it's served. So, the Barreado that you want to serve at lunch, must start to cook at 12:00 A.M. one day before. As the pot is closed (sealed), the strong smell you feel around the pot after 18 hours is a sign it's almost ready. Depending the flame, Barreado is ready after 16 to 24 hours cooking. Put the flame out after you open the pot (cooker) cover, but don't forget to maintain the sheet hot. Put the portions in small pots and serve them, if is possible, use table's little stove to maintain hot content. In big tables you can put the main cooker. Is better start with a white banana alcohol (cachaça). If you don't have it, start with caipirinha or cognac, and beer or wine to drink with.
Putting all togheter on the table:  
Originally, Barreado is served with rice, manioc flour, caturra or nanica banana and chilli pepper. You can add stew cole salad, water-cress and mixed salad, itself broth mush, boast, and pear orange, uncooked bananas (caturra). Warm up the Barreado how many times you want, without "barrear" (seal with flour).



 
Barreado Information FAQ Receipt Links Author

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