4 kg of firm meat, such as loin, fish or breast
1/2 kg of smoked bacon, finely chopped
1 packet of 30g of ground cinnamon
4 well-chopped onions
4 laurel leaves
Salt, garlic, and black pepper to taste
4 kg of firm meat, such as loin, fish or breast
1/2 kg of smoked bacon, finely chopped
1 packet of 30g of ground cinnamon
4 well-chopped onions
4 laurel leaves
Salt, garlic, and black pepper to taste
Prepare the barreado
Chop the meat into small pieces
Season with salt, pepper, garlic, and ground cinnamon, then let it rest for 2 hours to absorb the flavors
Place the seasoned meat in a clay pot
Add one cup of water and laurel leaves
Cover
Make a thick paste with cassava flour and water, and seal the pot
Shape a large and thick rope and use it to cover the pot, filling the gap between the lid and the body of the pot
Gently press the mass with your fingers to seal all the area
Cook over low heat for 12 hours
The meat, softened by prolonged cooking, is served with cassava flour
It's also accompanied by pirão (a type of porridge), banana, or plantain and rice
Prepare the pirão
Set aside a little bit of the barreado broth
Mix cassava flour to thicken, stirring constantly.
