Barreado Supremo
History of Barreado Supremo
Barreado is a traditional meat dish from the coast of Brazil, particularly associated with the states of Paraná, Santa Catarina, and São Paulo. This dish has roots that can be traced back to Portuguese settlers who influenced local cuisine during the colonial period. "Barreado" comes from the Portuguese word "barrear,” meaning "to cover with mud," which describes the original cooking method of sealing the pot with banana leaves and clay to retain the heat and moisture. Traditionally, it was a communal meal served during festivals and celebrations.
Ingredients for Barreado Supremo
- Beef - 2 kg, preferably chuck roast or brisket, cut into large pieces
- Bacon - 100 grams, diced
- Onion - 2 large, finely chopped
- Garlic - 6 cloves, minced
- Tomato - 2, chopped
- Cumin - 1 tablespoon
- Cinnamon - 1 stick
- Cloves - 4
- Bay Leaves - 3
- Paprika - 1 tablespoon
- Vinegar - 100 ml
- Water - 1 liter or as needed
- Olive Oil - 3 tablespoons
- Salt - to taste
- Black Pepper - to taste
- Cachaça - 50 ml (optional, for an extra kick)
- Cassava Flour - 250 grams, for thickening
Preparation
Step 1: Marinate the Meat
Combine the beef pieces with vinegar, cumin, paprika, salt, and black pepper in a large bowl. Mix well to coat all the meat pieces. Cover and refrigerate for at least 4 hours or overnight for better flavor infusion.
Step 2: Prepare the Vegetables
In a heavy-bottomed pot, heat olive oil. Add the bacon until it releases its fat and becomes crispy. Remove and set aside. Add the onions and cook until translucent. Stir in the garlic and tomato and cook until the tomatoes are softened.
Cooking Process
Step 3: Layer and Cook
To the vegetable mixture, add the marinated beef, crispy bacon, cloves, bay leaves, and cinnamon stick. Pour in some water to cover the beef completely. If you love a touch of adventure, splash in some cachaça at this stage. Cover the pot tightly with its lid or seal with foil. If available, line the lid with banana leaves and wrap the pot with another lid made from clay or a thick dough to prevent the steam from escaping. Cook on very low heat for about 12-18 hours. Set a cooking timer so you don't lose track.
Step 4: Finishing Touches
Once the meat is tender and falling apart, remove the bay leaves and cinnamon stick. Mix cassava flour with a little water to form a paste, then stir it into the pot gradually to thicken to a stewy consistency. Adjust seasoning, adding more salt or black pepper if needed.
How to Enjoy Barreado Supremo
Barreado Supremo is best enjoyed with friends and family, as originally intended. Traditionally, it is served with rice, orange slices, and sometimes accompanied by fried plantains. This dish is all about community and celebration, so pair it with some festive Brazilian music and enjoy the bold flavors with a glass of red wine or a pint of beer. Don't forget the hot sauce for those who like an extra kick! Relish in this hearty, comforting meal and savor the taste of Brazilian culinary history, right from your home.