Barreado is a typical Brazilian delight. Typical recipe from Serra do Mar in Paraná. The name comes from the expression “barrear” the pan, that is, seal the lid with a cassava flour mush to prevent steam from escaping.
- 4 onions cut into quarters
- 4 chopped seedless tomatoes
- 3 bay leaves
- Cumin powder to taste
- salt to taste
- 1 bunch of chopped green chili
- 1 chopped chilli pepper
- 2 kg rump rump cut into medium cubes
- 1 kg duckling in medium cubes
- ½ kg bacon cut into medium cubes
- ½ cup white vinegar (for drizzling)
- ½ cup olive oil (for drizzling)
- Cassava flour for spreading
- In a bowl, mix the onion, tomato, bay leaf, cumin, salt, green smell and pepper.
- In a clay or stone pot (which can go on the table), alternate layers of rump, duckling, seasoning and bacon.
- Drizzle with vinegar and oil.
- Cover the pan and refrigerate for 12 hours to rest.
- Make a paste with cassava flour and water and cover the pan, squeezing it tightly to close.
- Take to low fire and cook for 4 hours.
- If steam is escaping, make a little more flour paste with water and cover all the gaps, reinforcing the “barreado”. During cooking, not even a little steam can escape.
- Serve immediately.
The barreado is originally made on a wood stove and is served with white rice, cassava flour, banana and chili pepper.
If you prefer, you can also serve with braised kale.
See also: breaded roast beef.