Recipe Details
Dish Name: Classic Barreado Paraná Dish
Servings: 6
Time: 8hs
Background
Barreado is a traditional dish from the state of Paraná, Brazil, particularly popular in the coastal region. Its origins trace back to the 18th century, influenced by Portuguese and indigenous culinary practices. The name “barreado” comes from the Portuguese word “barrear,” which means to seal with clay, referring to the traditional method of cooking the stew in a clay pot that is sealed with a mixture of flour and water. This method creates a slow-cooking environment that tenderizes the beef to perfection.
Historically, Barreado was a staple for sailors and workers during the Carnival season, as it could be prepared in large quantities and kept warm for extended periods. It became a symbol of the region’s rich cultural heritage and is often featured in local festivals and celebrations. Economically, the dish has boosted local tourism and sustained traditional food practices. The lengthy cooking process enhances the flavors, creating a unique taste that distinguishes it from other beef stews.
Ingredients
Beef (Brisket or Shank): 2 kg, cut into large chunks
- Bacon: 300 g, diced (lardons)
- Onions: 400 g, diced (brunoise)
- Garlic: 60 g, minced (haché)
- Bay Leaves: 4, whole
- Cumin: 10 g, ground
- Black Pepper: 15 g, ground
- Salt: To taste
- Water: 1.5 liters
- Red Wine Vinegar: 100 ml
- Cassava Flour (Farofa): 200 g, toasted (for serving)
For Sealing the Pot:
You will also need the following ingredients to create a seal for your cooking pot:
- Wheat Flour: 150 g
- Water: 100 ml
Cooking Directions
- Prepare the beef by cutting it into large chunks.
- In a large pot, layer half of the diced bacon, onions, and garlic.
- Place the beef chunks on top of the vegetable layer.
- Add the remaining bacon, onions, and garlic over the beef.
- Add bay leaves, cumin, black pepper, and salt.
- Pour in the water and red wine vinegar.
- In a separate bowl, mix the wheat flour and water to form a thick paste.
- Seal the pot with the flour paste, covering the lid tightly to prevent steam from escaping.
- Cook over low heat for 8-12 hours, ensuring the pot remains sealed. Traditionally, it is cooked for many hours to make sure the meat falls apart.
- Once cooked, carefully remove the lid (be cautious of steam). Shred the beef with a fork.
Serving Directions
Serve hot with white rice and toasted cassava flour (farofa). Offer fresh banana slices as a traditional side dish. Ladle the stew over rice and sprinkle generously with farofa.
Tips and Tricks
- Use a heavy-bottomed pot or clay pot for even cooking and to prevent scorching.
- Do not open the pot during cooking; the sealing process is crucial for the dish’s unique flavor and texture.
- If you don’t want to seal the pot, you can cook the stew in a slow cooker or pressure cooker. Adjust cooking times accordingly.
- For a richer flavor, marinate the beef in red wine vinegar and spices overnight before cooking.
Allergens
- Beef
- Gluten (from wheat flour and possibly some bacon products)
Best Time to Eat Barreado
Traditionally eaten during Carnival or on weekends for lunch, especially in the state of Paraná.
Beverage Pairing com Barreado
Pair Barreado with a chilled Cachaça-based cocktail like a Caipirinha or a locally brewed craft beer.
Shopping List para Barreado
[ ] 2 kg Beef (Brisket or Shank)
[ ] 300 g Bacon
[ ] 400 g Onions
[ ] 60 g Garlic
[ ] 4 Bay Leaves
[ ] 10 g Ground Cumin
[ ] 15 g Ground Black Pepper
[ ] Salt
[ ] 1.5 liters Water
[ ] 100 ml Red Wine Vinegar
[ ] 200 g Toasted Cassava Flour (Farofa)
[ ] 150 g Wheat Flour
[ ] Fresh Bananas
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