Barreado Paranaense

Introduction and History

Barreado is a traditional Brazilian dish from the coast of Paraná, with roots tracing back to Portuguese settlers who brought this comforting meal to the region. The name "barreado" comes from the Portuguese word "barrear," which means "to seal," referring to the technique of sealing the pot with a mixture of flour and water to cook the meat for an extended period. This unique slow-cooked beef stew is renowned for its rich flavors and cultural significance, often served during festive occasions.

Ingredients

• Beef - 2 kg, preferably chuck or rump roast
• Bacon - 200 g, cut into small pieces
• Onion - 2 large, chopped
• Garlic - 4 cloves, minced
• Cumin - 1 tablespoon
• Bay leaves - 3 leaves
• Vinegar - 1 cup
• Black pepper - to taste
• Cinnamon - a pinch
• Salt - to taste
• Water - enough to cover the beef
• Flour - for sealing the pot

Preparation

Before beginning the cooking process, it's important to properly prepare the beef. Cut the beef into large chunks, approximately 2 inches each. This ensures that the meat will slowly cook to a tender perfection over several hours. Prepare the rest of the ingredients: chop the onion and mince the garlic. Set these aside as you ready your cooking pot.

Cooking Instructions

Step 1: Layering the Ingredients

In a large clay or cast-iron pot, start by placing a layer of bacon at the bottom to impart a rich smokiness. Follow this with a layer of beef. Sprinkle part of the onion and garlic mixture over the meat, and season with salt, black pepper, and cumin. Repeat the layers until all ingredients are used, finishing with a layer of onion.