Barreado from Brazil

 

Barreado is a dish typical from the southern region of Brazil, especially from Parana. It is believed that this dish was originated during the 18th century and some people say it was brought to Brazil by the Portuguese while others say its origins come from local people. 

Antonina, Paranagua and Morrisons are some of the specific places where barreado is most popular within Parana, although it can be found in other places as well.

How is Barreado Cooked?

The traditional barreado contains meat (without fat), pepper, bay leaf, and other spices. The spices are left aside at the moment of serving the meat, and it is served with farofa and rice or bananas. This dish is very simple, and this characteristic is what has actually allowed it to be passed from one generation to the next for centuries. However, there also are some recipes that include, for example, onions, tomatoes and bacon.

The main characteristic of this dish is that it is cooked in a clay pot (it used to be cooked in a hole dug in the ground) and for between 14 and 20 hours.  This way, the meat cooked for so long with the spices creates a thick tasty broth.