Meat
Barreado
A very long-cooked beef stew, a speciality of the Paraná coast, simmered in a sealed clay pot with a dough seal. The meat falls apart into tender strands, flavoured with spices and vinegar.
Ingredients
Ingredients
Pâte d'étanchéité
Spices & seasoning
Optional extras
On the side
Nutrition facts
845 kcal per serving
- Protein
- 66.1 g
- Carbohydrates
- 76.9 g
- of which sugars
- 6.7 g
- Fat
- 28.1 g
- Fiber
- 6.8 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Cut the meat into large pieces, season it with salt, pepper, paprika, cumin and vinegar, then leave it to marinate for at least 2 hours.
- In a large cast-iron pot, brown the pieces of beef in oil over high heat, then remove them.
- Fry the sliced onions, garlic and peppers, add the chopped tomatoes and let them reduce for 10 minutes.
- Return the meat, add the bay leaves and water, cover and simmer over very low heat for 2 hours.
- For the dough, mix the wheat flour and cold water with a pinch of salt until you have a soft dough.
- Roll out the dough into strips and seal the lid of the pot to stop the steam escaping, then continue cooking over very low heat for 2 hours.
- Break the crust at the table, shred the meat with two forks and serve with rice and slices of banana.
Variations and tips
Version without dough. Simply cover the pot with a tight-fitting lid and lower the heat, checking the moisture every 30 minutes.
With what's available here. Cassava flour can be replaced with cornflour to thicken the sauce.
More ideas
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Original Ecomely recipe.