Barreado

Introduction to Barreado

Barreado is a traditional dish from the coastal region of Paraná in Brazil, specifically in towns like Morretes and Paranaguá. Its origins date back to the 18th century when Portuguese settlers adapted it from a meat stew. The name "Barreado" comes from the Portuguese word "barrear," meaning to seal with clay, which refers to the method originally used to cook the dish in clay pots sealed with banana leaves and a mixture of clay or dough to trap steam inside.

This dish is typically served during festivities and community gatherings, where it simmers for hours, allowing flavors to fully develop. Barreado is known for its rich, savory taste and is traditionally eaten with slices of banana and manioc flour, offering a pleasant contrast between sweet and savory.

Ingredients

• Beef - 1 kg, cut into cubes
• Bacon - 100 g, diced
• Onion - 2 large, chopped
• Garlic - 4 cloves, minced
• Cumin - 1 teaspoon
• Bay leaves - 2
• Red wine - 1 cup
• Water - 2 cups
• Salt - to taste
• Black pepper - to taste
• Banana - sliced, for serving
• Manioc flour - for serving

Preparation

Step 1: Marinate the Beef

Begin by marinating the beef cubes in a mix of red wine, salt, and black pepper. Allow the beef to soak in flavors for at least 2 hours in the refrigerator.

Step 2: Prepare the Ingredients

While the beef marinates, dice the bacon and chop the onions. Mince the garlic cloves.

Step 3: Cook the Base

In a large pot, render down the bacon over medium heat until it becomes crispy. Remove and set aside half of the cooked bacon for garnish. Add the onion and garlic to the pot, cooking until the onions turn translucent.

Step 4: Combine Ingredients

Add the marinated beef to the pot with the onions and garlic. Stir in the cumin, bay leaves, and any remaining marinade.

Cooking Process

Step 1: Seal and Cook

Add water to the pot to cover the meat. If you want to replicate the traditional clay pot cooking, seal the pot's lid with a homemade dough made from flour and water. This step ensures that the steam remains inside, tenderizing the meat.

Simmer the stew over low heat for about 4 to 6 hours. Use a cooking timer to check periodically. Ensure the pot is sealed tightly to contain steam. The meat should become so tender that it falls apart easily.

Step 2: Check and Stir

Every hour, briefly open the pot to stir the mixture and ensure even cooking. If the liquid levels drop too low, add more water to prevent burning.

Serving Barreado

Traditionally, Barreado is enjoyed with manioc flour sprinkled on top to form a paste. Serve it hot, accompanied by slices of banana, adding a sweet counterpoint to the savory stew. Optionally garnish with the crispy bacon reserved earlier.

This dish pairs excellently with local beverages like cachaça or a good beer, making it perfect for a hearty meal shared with family and friends during festivities or large gatherings.