📝 About This Recipe
Hailing from the coastal towns of Paraná, Barreado is a culinary masterpiece of patience and tradition, where beef is slow-cooked for up to 24 hours until it melts into delicate threads. Traditionally prepared in a clay pot 'sealed' with a paste of flour and water to trap every drop of moisture, this dish offers a rich, deep flavor profile of cumin, bay leaf, and smoky bacon. It is more than a meal; it is a ritual, famously served with fresh bananas and toasted cassava flour to create a unique, velvety texture.
🥗 Ingredients
The Meat
- 5 lbs Chuck roast or Bottom round (Coxão Mole/Duro) (cut into 2-inch cubes, excess fat trimmed)
- 1/2 lbs Smoked Bacon (thickly sliced or cubed)
Aromatics and Spices
- 4 large Yellow Onions (finely chopped)
- 8 cloves Garlic (minced)
- 5 pieces Bay Leaves (whole)
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Black Pepper (freshly cracked)
- 2 tablespoons Kosher Salt (adjust to taste)
- 1/4 cup White Vinegar
The Pot Seal (O Barro)
- 2 cups Cassava Flour (Farinha de Mandioca) (raw/unroasted)
- 1 cup Water (warm, added gradually to form a thick paste)
Traditional Accompaniments
- 2 cups Toasted Cassava Flour (for serving)
- 6 pieces Ripe Bananas (Silver or Cavendish) (sliced)
- 4 cups White Rice (cooked, hot)
- 1 bottle Malagueta Pepper Oil (optional, for heat)
👨🍳 Instructions
-
1
In a large bowl, season the beef cubes with garlic, cumin, black pepper, salt, and vinegar. Let it marinate in the refrigerator for at least 2 hours, or ideally overnight.
-
2
Layer the bottom of a heavy clay pot (or a large Dutch oven) with the sliced bacon. This provides the fat and smoky base for the stew.
-
3
Add a thick layer of chopped onions over the bacon, followed by a layer of the marinated beef and a few bay leaves. Repeat the layers until all ingredients are used, ending with onions.
-
4
Do not add water. The moisture from the onions and the meat will create the rich broth necessary for the long cooking process.
-
5
Prepare the 'seal' by mixing the cassava flour with warm water in a small bowl until it forms a thick, pliable dough (like playdough).
-
6
Place the lid on the pot. Use the flour paste to seal the gap between the lid and the pot completely. Press it firmly to ensure no steam can escape.
-
7
Place the pot on the lowest possible heat setting on your stovetop. If using an oven, set it to 225°F (110°C).
-
8
Cook undisturbed for at least 12 hours. Traditional recipes often go for 18-24 hours. The seal will harden like a ceramic shell.
-
9
After the long wait, carefully crack open the hardened flour seal with a knife or small hammer. Be cautious of the hot steam that will escape.
-
10
Discard the bay leaves. Stir the meat vigorously with a wooden spoon; it should fall apart into fine shreds instantly, creating a thick, dark gravy.
-
11
Taste and adjust salt if necessary. The consistency should be thick and moist, not soupy.
-
12
To serve the traditional way, place a portion of cassava flour in a deep plate, add a ladle of boiling hot Barreado, and mix until it forms a thick, smooth purée (the 'pirão'). Top with rice and sliced bananas.
💡 Chef's Tips
If you don't have a clay pot, a heavy cast-iron Dutch oven works beautifully. Never open the lid during the cooking process; the trapped pressure is what tenderizes the fibers. For the best flavor, use a mix of lean and fatty beef cuts like chuck and brisket. If the stew looks too dry after opening (rare if sealed well), add a small amount of boiling water and stir. The 'pirão' test: A perfect Barreado mix should be thick enough that a spoon can stand upright in the plate.
🍽️ Serving Suggestions
Serve with chilled slices of orange to cleanse the palate between bites. Pair with a strong Brazilian Cachaça or a cold lager-style beer. Always include fresh bananas (Silver or Cavendish) to provide a sweet contrast to the savory meat. A side of garlicky white rice is essential for soaking up the rich juices. Provide Malagueta pepper oil on the side for guests who enjoy a spicy kick.