Barreado Tradicional
Barreado is a traditional Brazilian dish from the state of Paraná, originating from Azorean immigrants. It features beef slow-cooked for many hours in a sealed clay pot until incredibly tender and shreddable. It's traditionally served with farofa (toasted manioc flour) and sliced bananas.
🧂 Ingredients
- 2 kg Beef chuck(Cut into large, 3-4 inch chunks)
- 300 g Smoked bacon(Cut into thick slices)
- 4 Large onions(Peeled and sliced thickly)
- 1 head Garlic cloves(Peeled and separated)
- 2 tbsp Ground cumin
- to taste Salt
- to taste Black pepper
- for serving Manioc flour (farinha de mandioca)(To make farofa)
- for serving Ripe bananas(Peeled and sliced)
- approx. 1/2 cup Water(For sealing paste)
👨🍳 Instructions
- 1
Prepare the clay pot: Ensure your clay pot is clean and dry. If it's a new pot, follow the manufacturer's instructions for initial seasoning. If it's an old pot, ensure it's well-cleaned.
⏱️ 5 minutes - 2
Layer the ingredients: Begin by placing half of the sliced onions and half of the garlic cloves at the bottom of the clay pot. Season generously with salt and black pepper. Add the large chunks of beef, ensuring they are not packed too tightly. Scatter the remaining onions and garlic over the beef. Season the beef again with salt, black pepper, and the ground cumin. Finally, lay the thick slices of bacon over the top of the beef.
⏱️ 15 minutes - 3
Prepare the sealing paste: In a small bowl, mix the manioc flour with enough water to form a thick, pliable paste. This paste will be used to create an airtight seal for the pot.
⏱️ 5 minutes - 4
Seal the pot: This is a crucial step for traditional Barreado. Apply the manioc flour paste all around the rim of the pot and the underside of the lid. Press the lid firmly onto the pot to create a tight seal. The paste should ooze slightly, indicating a good seal. If you are not using a traditional clay pot, ensure your pot has a very tight-fitting lid and consider using foil or other methods to further secure it.
⏱️ 10 minutes - 5
Cook the Barreado: Place the sealed clay pot in a preheated oven. The ideal temperature is very low, around 120°C (250°F). Cook for a minimum of 24 hours. The extremely long, slow cooking time is essential for tenderizing the tough cuts of beef and developing the rich flavors.
⏱️ 24 hours - 6
Rest and Unseal: 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 hardened manioc paste seal around the lid. Be cautious of escaping steam.
⏱️ 30 minutes resting - 7
Shred the beef: The beef should be incredibly tender and fall apart easily. Using two forks or your hands, shred the meat directly in the pot, mixing it with the rendered juices and softened vegetables. The consistency should be moist and slightly saucy.
⏱️ 10 minutes - 8
Serve: Ladle the shredded Barreado into bowls. Serve hot with freshly prepared farofa (toasted manioc flour, often sautéed with butter or bacon fat) and slices of ripe banana on the side. The sweetness of the banana and the texture of the farofa complement the rich, savory beef.
⏱️ 5 minutes
💡 Pro Tips
- ✓The seal is critical for authentic Barreado, ensuring the meat cooks in its own steam and juices, resulting in extreme tenderness and flavor concentration.
- ✓The meat should be so tender that it easily shreds with minimal effort.
- ✓Barreado is a traditional dish often prepared for celebrations and Carnival.
- ✓If you don't have a clay pot, a heavy-bottomed Dutch oven with a tight-fitting lid can be used, though the traditional method is highly recommended for authenticity.
🔄 Variations
- For a quicker version, a pressure cooker can be used, significantly reducing the cooking time (though the texture may differ slightly).
- Some recipes include more bacon for an even richer flavor.
- Adding a bay leaf or a sprig of thyme during cooking can add subtle aromatic notes.
🥗 Nutrition
Per serving