4 kg of goat or pork loin, cleaned and fat-free
1 kg of finely chopped onion
1 kg of crushed tomatoes
100 g of garlic paste
500 g of bacon cut into cubes
salt
cumin
bay leaves
black pepper to taste
tapioca flour
wheat flour
water for 'barrearing'
4 kg of goat or pork loin, cleaned and fat-free
1 kg of finely chopped onion
1 kg of crushed tomatoes
100 g of garlic paste
500 g of bacon cut into cubes
salt
cumin
bay leaves
black pepper to taste
tapioca flour
wheat flour
water for 'barrearing'
Cut the meat into pieces and place it in a clay pot, if possible
Add all the ingredients except those used for 'barrearing'
The meat should 'swim' in the sauce: add a minimum of 1/2 cup of water
Cover the pot. Reserve
Make a mixture of wheat flour and water to obtain a paste
Use this paste to 'barrear' the pot, or press mass all around the edge of the pot so it's well sealed
Place the pot 'barreada' over low heat and cook
Cooking is slow, about 3-4 hours, and should be done overnight so that the cooked meat can rest in the pot
To remove the 'barreado', simply scrape with a knife
Before serving, give it another light massage to loosen the meat
Serve with white rice, boiled banana-da-terra, and tapioca flour
