Barreado (Paraná Slow-Cooked Beef)

🧂 Ingredients

• 2 kg Beef chuck roast(Cut into large, 4-5 cm (about 2-inch) chunks. This cut is ideal for slow cooking due to its marbling and connective tissue.)
• 200 g Smoked bacon(Cut into thick strips or lardons.)
• 3 Large onions(Peeled and roughly chopped.)
• 1 head Garlic(Cloves separated, peeled, and lightly smashed.)
• 2 tbsp Ground cumin
• 4 Bay leaves
• to taste Salt
• to taste Black pepper
• approx. 2 cups Manioc flour (farinha de mandioca)(For sealing the pot and for serving (as farofa).)
• approx. 1 cup Water(For the manioc flour paste.)
• as needed Optional: Beef broth or water(To adjust consistency if the meat becomes too dry during cooking.)

👨‍🍳 Instructions

1. 1

   Prepare the beef: Pat the beef chuck chunks dry with paper towels. Season generously all over with salt and freshly ground black pepper.

   ⏱️ 5 minutes
2. 2

   Layer the pot: In a heavy-bottomed, oven-safe pot (traditionally a clay pot, but a Dutch oven works well), layer the ingredients. Start with half of the chopped onions and smashed garlic cloves at the bottom. Arrange the seasoned beef chunks over the onions and garlic. Distribute the bacon strips evenly among the beef pieces. Sprinkle the ground cumin and add the bay leaves. Top with the remaining onions and garlic.

   ⏱️ 15 minutes
3. 3

   Create the seal: In a small bowl, mix the manioc flour with about 1 cup of water, stirring until you form a thick, pliable paste. This paste is crucial for creating an airtight seal. Moisten the rim of your pot (or the lid if it has a groove). Press the manioc flour paste firmly around the rim of the pot, ensuring it creates a continuous, airtight seal when the lid is placed on top. If using a Dutch oven, you might need to wrap the lid edge with foil before applying the paste for a better seal.

   ⏱️ 10 minutes
4. 4

   Slow cook the Barreado: Preheat your oven to 150°C (300°F). Place the sealed pot in the preheated oven. Cook for a minimum of 20 hours. The extremely low and slow cooking process is key to tenderizing the tough cuts of beef and developing deep flavors. Check periodically (without breaking the seal if possible) to ensure there's still liquid; if it looks dry, you can carefully add a splash of hot water or beef broth around the edges.

   ⏱️ 20 hours
5. 5

   Rest and shred: Once the cooking time is complete, carefully remove the pot from the oven. Let it rest for at least 30 minutes before attempting to break the seal. This allows the juices to redistribute. Carefully break the manioc flour seal. The meat should be exceptionally tender and easily fall apart.

   ⏱️ 30 minutes (resting)
6. 6

   Shred the meat: Remove the beef chunks from the pot and place them on a cutting board or in a large bowl. Using two forks, shred the meat. Skim off any excess fat from the cooking liquid in the pot. You can strain the liquid and serve it as a rich broth alongside the shredded meat, or return the shredded meat to the pot with some of the strained liquid to keep it moist.

   ⏱️ 15 minutes
7. 7

   Serve: Traditionally, Barreado is served with white rice, farofa (toasted manioc flour), and slices of ripe banana. The rich, shredded beef is spooned over the rice and farofa, and the banana adds a sweet counterpoint. The reserved broth can be served in small bowls as an accompaniment.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The seal is critical: Ensure the manioc flour paste creates a truly airtight seal to trap all the steam and moisture, which is essential for the long, slow cooking process.
• ✓Meat tenderness: The beef should be so tender that it shreds with minimal effort. If it's still tough, it may need a little more cooking time.
• ✓Flavor development: The long cooking time allows the flavors to meld and deepen significantly. Don't rush this process.
• ✓Carnival tradition: Barreado is a beloved dish during Carnival celebrations in Paraná, often prepared in large quantities.
• ✓Clay pot alternative: If you don't have a traditional clay pot, a heavy-bottomed Dutch oven or a sturdy casserole dish with a tight-fitting lid can be used. Ensure it's oven-safe for the entire duration.

🔄 Variations

• Different Beef Cuts: While chuck is traditional, other well-marbled, tougher cuts like brisket or short ribs can also be used, though cooking times might vary slightly.
• Modern Pressure Cooker Version: For a significantly shorter cooking time (around 1.5-2 hours on high pressure), a pressure cooker can be used. Sear the meat first, then cook with aromatics and liquid. The texture will be similar but the depth of flavor from the traditional method is unique.
• Adding Vegetables: Some modern interpretations include root vegetables like carrots or potatoes layered with the meat, though this is not traditional.

🥗 Nutrition

Per serving