Barreado is a typical Brazilian delight. Typical recipe from Serra do Mar in Paraná. The name comes from the expression “barrear” the pan, that is, seal the lid with a cassava flour mush to prevent steam from escaping.


  • 4 onions cut into quarters
  • 4 chopped seedless tomatoes
  • 3 bay leaves
  • Cumin powder to taste
  • salt to taste
  • 1 bunch of chopped green chili
  • 1 chopped chilli pepper
  • 2 kg rump rump cut into medium cubes
  • 1 kg duckling in medium cubes
  • ½ kg bacon cut into medium cubes
  • ½ cup white vinegar (for drizzling)
  • ½ cup olive oil (for drizzling)
  • Cassava flour for spreading

Preparation mode

  1. In a bowl, mix the onion, tomato, bay leaf, cumin, salt, green smell and pepper.
  2. In a clay or stone pot (which can go on the table), alternate layers of rump, duckling, seasoning and bacon.
  3. Drizzle with vinegar and oil.
  4. Cover the pan and refrigerate for 12 hours to rest.
  5. Make a paste with cassava flour and water and cover the pan, squeezing it tightly to close.
  6. Take to low fire and cook for 4 hours.
  7. If steam is escaping, make a little more flour paste with water and cover all the gaps, reinforcing the “barreado”. During cooking, not even a little steam can escape.
  8. Serve immediately.

Mother’s Tips

The barreado is originally made on a wood stove and is served with white rice, cassava flour, banana and chili pepper.

If you prefer, you can also serve with braised kale.

See also: breaded roast beef.


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