Barreado Simple

2018-08-07
  • Yield: 12
  • Servings: 8
  • Prep Time: 25m
  • Cook Time: 60m
  • Ready In: 1:15 h
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 2
Rate this recipe

fork fork fork fork fork

2 People rated this recipe

Related Recipes:
  • Rosca di Cocco

    Rosca di Cocco

  • Pane soffice fatto in casa

    Soft homemade bread

  • pane al latte ricetta 01

    Milk bread

  • Couscous Paulista ai Frutti di Mare

    Couscous Paulista with Seafood

  • Bobo di Gamberi Ricetta brasiliana

    Shrimp Bobo

barreado

Barreado is the most traditional dish in the state of Paraná. Its origin dates back to an açorian ritual of over 300 years, brought to Brazil by the Portuguese who occupied the coast of Paranà in the eighteenth century.
One of the strongest characteristics of this dish is that if heated it does not lose its flavor or characteristics.

Traditionally, this recipe is made in a heavy clay pot. Veins cooked at a high temperature for about 20 hours.
This typical Brazilian food consists of one or more types of meats, such as duck, walnut or beef shoulder, seasoned with garlic, onion, pork loin, black pepper, bay leaf, cumin and cooked until they are completely frayed. It is served with cassava flour, rice and banana.

Youtube Brazilian Recipes

See other recipes

Ingredients

  • 200 g of onion cut into thick slices
  • 3 cloves of garlic
  • 1 Bunch of finely chopped parsley
  • 1 bunch of finely chopped chives
  • 400g of cubed mature seedless modoro
  • 10 whole black peppercorns
  • 1 spoonful of cumin
  • 3 bay leaves
  • 1 tablespoon of salt
  • 120 g of smoked bacon in large slices
  • 1/2 kg of Reale or Cover or Beef breast cut into cubes
  • 1/2 kg of beef rump cut into cubes
  • 1/2 kg of beef shoulder cut into cubes
  • 90 ml of oil

Method

Step 1

Mix the first 9 ingredients and set it aside.

Step 2

Take a pressure cooker, cover the entire surface with bacon and cover with (Reale or Copertina or Beef breast), on top of it put a layer of spices prepared previously.

Step 3

Layer the Rump of Beef with a little spice. Finally a layer of beef shoulder and on top of it what is left of the spices. Pour in the oil and put the water until all the meat is covered

Step 4

Close the pan and cook on low heat for 1 hour after the start of boiling.

Step 5

Do not open the breather, wait for the pressure to come out naturally. After opening the lid, with the help of a spoon mash the meat so as to fray it.

Step 6

I recommend you eat it with cassava flour and banana.

Leave a Reply

Your email address will not be published.

The maximum upload file size: 2 MB. You can upload: image. Drop file here

en_GBEN