Barreado

Brazil · Latin America

Table setting with a black pot of shredded beef stew, rice, banana pieces, and cassava flour.
Barreado

Barreado is beef cooked slowly in a clay pot until the meat breaks down into tender strands. It is associated with the coastal part of Paraná in southern Brazil. The state tourism department describes it as served with cassava flour and orange, with the flour absorbing the cooking juices.[1]

The name refers to sealing the pot: a paste containing cassava flour and ash is used around the lid to keep steam inside and prevent the stew from drying out. The tourism department identifies Antonina, Guaraqueçaba, Guaratuba, Morretes and Paranaguá among the towns associated with the dish. Barreado also appears among Paraná’s recognised culinary heritage foods and regional products with a geographical indication.[2]

References

Sources checked:

  1. Principais pratos culinários do Paraná — Secretaria do Turismo do Paraná
  2. Turismo gastronômico — Secretaria do Turismo do Paraná
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image credit

Barreado 2.jpg

creator:
Cataleirxs
license:
CC BY-SA 4.0
modified:
Downloaded through the Commons thumbnail endpoint, custom-cropped to remove people at the table edge, resized, stripped, and re-encoded from Wikimedia Commons for Gochizu draft review.

audio credit

voice:
marin (gpt-4o-mini-tts)
source:
OpenAI API Text to Speech
modified:
AI-generated voice audio.