How to Make Barreado: A Brazilian Carnival Dish That Became a Regional Icon

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive.

cassava flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

Cube the bacon into 1-inch pieces and sauté in a skillet over medium heat until crispy on the outside. Remove the bacon pieces with a slotted spoon and drain on a paper towel to drain the fat.

Chop the onion into large chunks about an inch wide. Blend the onions with two cups of water in a blender until smooth. Pour the blended onions into your pot.

Do the same with the tomatoes, blending with water to make a puree, then add to the pot.

Add the beef broth to the pot along with the cumin, salt, and bay leaves. Whisk to combine with the onion and tomato purees, and give it a taste before the meat goes in. It should be savory and zesty. If it’s bland, add more salt to taste.

Add the cubed chuck steak and bacon into the pot and stir to combine in the sauce.

Pour in enough water to the pot to cover the meat.

If you’re going the traditional route of cooking your barreado in a clay pot sealed with manioc dough, this would be the point when you would start mixing a stiff dough of water and manioc flour to seal the lid of the pot. Or if you’d prefer to use a Crock-Pot, disregard the manioc dough part.

Cook on low for at least 12 hours. If you’re using a Crock-Pot, at the very least resist the temptation to remove the lid.

When it’s done cooking, the meat will fall apart easily. Give it a taste and season with more salt if it needs it.

Serve with pirão of manioc flour and stew liquid, fresh white rice, and sliced bananas.

Cooking Techniques

Equipment Needed

Spice Level: