Traditional Barreado Recipe

Barreado is a typical dish from the coast of Paraná, brought by the Portuguese in the 18th century. It consists of second-rate and lean beef, cooked until it melts. As it is a simple dish to prepare, the traditional barreado has remained unchanged to this day, both in terms of ingredients and preparation. Learn with Specialfood how to make traditional barreado, and enjoy this recipe from Paraná at home!

Ingredients for making traditional Barreado:

 1 kilogram of palette, the breast and the duck

 3 onion units

 3 units of ripe tomato

 2 garlic cloves

 300 grams of panceta, bacon or bacon

 2 cups of water (480 milliliters)

 1 bay leaf

 2 tablespoons of corn oil

 1 tablespoon of vinegar

 1 teaspoon of cumin powder

 Black pepper

 salt

How to make traditional Barreado:

To prepare homemade barreado, the first step is to cut the meat into pieces and season with cumin, vinegar, salt and pepper.

Then cut the tomato, onion and garlic into pieces and, with the oil, grease the inside of a large clay pot. Form alternating layers of vegetables, panceta/bacon/bacon and meat until you reach the top.

Add the water and let the clay cook over medium-low heat for 4 hours, without opening. It is necessary to cook during this time, so that the meat fibers come loose, resulting in a very tender meat and a thick broth.

Tip: To seal the pan, preventing vapors from escaping, prepare a paste with manioc flour and water and place it around the pan, between the lid and the pan (this is called barrear).

After the indicated time, open the pan to check the cooking. If the barreado is dry (with water less than 2 fingers from the meat), add a little more water, add the bay leaf and adjust the salt. Stain again and cook for another 4 hours.

When serving the traditional barreado, take the pan to the table, place some of the meat and a deep dish, and accompany it with white rice or raw manioc flour and sliced ​​silver banana (raw or fried).

Tip: Serve this recipe the same day or the next day because, until reheated, the meat retains its flavor.

If you liked the traditional Barreado recipe, we suggest you enter our Cooking Recipes category. You can also visit a list of the best Brazilian recipes.

Preparation tip:

To serve the barreado for lunch, start preparing this recipe at the end of the day before, completing the first 4 hours of cooking; in the morning of the day, finish cooking the remaining 4 hours. You may be interested to read about the custard apple mousse recipe/ mango lassi recipe/ chayote benefits blogpost/ kiwi jam recipe/ mandarin jam recipe.