Barreado
A traditional dish from Paraná, consisting of slow-cooked beef in a clay pot, served with cassava flour and banana.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Restaurante Casa do Rio
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Barreado's origins trace back to the 18th century in Paraná, Brazil, influenced by Azorean and Portuguese culinary traditions. It emerged as a practical way to preserve and cook beef during long sea voyages and was later adopted by the local fishing communities along the coast.
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Barreado is more than just a dish; it's a symbol of Paraná's cultural identity, deeply rooted in its history and traditions. It represents community, celebration, and the region's unique culinary heritage.
Community Feast
Traditionally, Barreado is prepared and consumed during community gatherings and festivals, particularly during Carnival season. The slow-cooking process encourages socializing and sharing, fostering a sense of community.
Morretes and Antonina
The towns of Morretes and Antonina are considered the heartland of Barreado. Numerous restaurants in these towns specialize in this dish, often serving it in a traditional setting.
Carnival Tradition
Barreado is heavily associated with Carnival celebrations in Paraná. It provides sustenance for revelers during the festivities and is often served at parties and gatherings.
Earthenware Pot Importance
The dish derives its name from the process of 'barrear' which refers to sealing the clay pot (panela de barro) with a paste made of cassava flour and water, ensuring that the steam and flavors remain contained during the extended cooking time. This process contributes significantly to the dish's unique flavor and texture.
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Barreado is characterized by its rich, savory, and melt-in-your-mouth beef flavor, complemented by subtle spices and served with contrasting textures and sweetness.
The dominant flavor is the deep, savory richness of the slow-cooked beef, which becomes incredibly tender and infused with the spices used in the cooking process. Common spices include cumin, bay leaf, black pepper, and sometimes other regional variations. The cassava flour (farinha de mandioca) provides a slightly nutty and granular texture that contrasts with the soft beef. The banana adds a touch of sweetness that balances the savory flavors, and can be the Cavendish or other banana varieties available.
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Selecting the Beef
Choose a cut of beef that is well-suited for slow cooking, such as chuck roast, brisket, or shin. These cuts have a good amount of connective tissue that will break down during cooking, resulting in a tender and flavorful dish.
Sealing the Pot
Ensure that the clay pot is properly sealed with the cassava flour paste to prevent steam from escaping during the long cooking process. This is crucial for achieving the desired texture and flavor.
Serving Suggestions
Serve Barreado hot with generous portions of cassava flour. Accompaniments like rice, plantains, and hot sauce can enhance the flavor profile. Always include sliced bananas!
Slow and Low
The key to Barreado is slow cooking. Maintain a low and consistent heat to allow the beef to become incredibly tender and the flavors to meld together. Do not rush the process.
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