BARREADO for 20 people by Mara Salles | Tordesilhas
for 20 people
- Use a cauldron of about 5 liters of clay.
- 3 kg of round steak cut into 2.5 cm cubes
- 200 g of bacon in thin strips
- 3 medium onions cut into medium cubes
- 1 glass of red wine vinegar
- 1 cup of oil
- 8 garlic cloves cut into thick blades
- 8 tomatoes, skinless and seeded
- 1 bunch of chives and 1 bunch of parsley roughly chopped
- 2 teaspoons ground cumin heated and freshly grated
- 2 tablespoons salt
- 4 cups of water
- 3 bay leaves
- 200 g of cassava flour
- 1/2 liter of cold water (approx)
- add water to the flour and gradually mix with your hands until you get a consistent glue. The amount of water will vary depending on the amount of gum the flour has.
- fine and gummed manioc flour
- banana slices plated with a little butter
- line the bottom of the clay pot with the strips of bacon.
- place a layer of meat, a handful of chives and parsley, a few slices of garlic and sprinkle with the cumin. Repeat these layers until you put all the ingredients in the cauldron
- Beat the tomatoes with water and salt in the blender. Mix with the oil and vinegar and pour over the meat. Finish with the bay leaves.
- cover the pan, sear with the cassava flour glue
- Cook over a heavy iron plate (never in direct flame) for 14 to 16 hours, on low heat.
- If the plate maintains minimum and constant heat, there is no risk of its liquid drying out or breaking its seal. This can be measured by placing your hand on the lid of the cauldron. If the heat is supportable for one minute, cooking will be well conducted.
- If air leaks during cooking, seal the holes in the holes with the flour glue.
- To open, use a fine-tipped knife, cutting the seal at the top of the lid with the cauldron, so as not to destroy the flour crust, thus maintaining the beauty of the dish.
- To serve, place in a soup dish a spoon of fine and gummed cassava flour and a ladle of barreado with lots of broth. Put the banana on top.
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