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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: |
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5 |
kilos of meat with no fatness (palette or maminha from rump with no bone); |
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500 |
grams of sliced toucinho or bacon; |
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1 |
kilo of ripe, hard, no skin, no seed and pricked tomatoes; |
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1 |
kilo of middle type cut in four pieces onions whit no skin; |
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3 |
pricked big parsly leafs (salsão) or celery; |
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3 |
pricked leek garlics (alho-porro); |
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1 |
soup spoon of powder cummin; |
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1 |
soup spoon of powder orégano; |
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3 |
pack of pricked green smell (cheiro verde); |
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3 |
soup spoons of extract of tomato; |
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5 |
laurel leafs(bay-tree); |
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5 |
soup spoons of salt; |
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1 |
soup spoon of black pepper, more or less; |
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1 |
head of grinded garlic with no skin; |
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1 |
grated nutmeg; |
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4 |
soup spoons of wine vinegar; |
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3 |
green and small banana tree leafs to cover the pot contents; |
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2 |
kilos of fine manioc flour to seal the pot and to serve on table; |
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3 |
kilos of ripe and fresh caturra banana; |
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1 |
small bottle of chilli (red) pepper to serve on table. |
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 Containers
you have to use: |
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1 |
pbig polished clay pot (clay cooker) with cover; |
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1 |
basin to put the cubes of verdures; |
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1 |
basin to put the meat little squares; |
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1 |
basin to prepare the flour to seal the pot cover; |
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15 |
small clay pots with cover to serve individual parts of Barreado; |
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1 |
half (medium) pot to serve the flour |
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15 |
dinner-plates, forks, knives, spoons, napkins, etc; |
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Important notes: |
 How to buy meat |
How to buy verdure |
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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. |
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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: 
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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 |
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Cutting the meat: |
Cutting the toucinho: |
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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. |
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Cutting the verdure: |
Preparing the clay pot (cooker): |
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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. |
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Taking it to fire: |
Cautions about cooking: |
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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. |
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Is ready: |
Serving the Barreado: |
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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. |
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Putting all togheter on the table: |
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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). |
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