Herbaceous Brazilian Barreado

Name: Herbaceous Brazilian Barreado
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Main Course
Ingredients: Boneless beef chuck; Olive oil; Garlic; Salt; Black pepper; Paprika; Cumin powder; Coriander powder; Bay leaves; Onion; Tomato; Red bell pepper; Beef broth; Fresh cilantro; Fresh parsley

Traditional Brazilian Stewed Beef

A rich and flavorful Brazilian dish slow-cooked to perfection using a blend of herbs and spices, known for its tender texture and deep taste.

4 h 30 min
6
Intermediate

Ingredients

For the Beef Marinade

Boneless beef chuck

1 kg — cut into large chunks

Olive oil

2 tablespoons

Garlic

4 cloves — minced

Salt

1 tablespoon

Black pepper

1 teaspoon

For the Spice Blend

Paprika

2 tablespoons

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Bay leaves

2 leaves

For the Stew Base

Onion

2 large — sliced

Tomato

4 — chopped

Red bell pepper

1 — sliced

Beef broth

2 cups

For the Herbaceous Finish

Fresh cilantro

1/2 cup — chopped

Fresh parsley

1/2 cup — chopped

Preparation

Marinating the Beef

Combine marinade ingredients

In a large bowl, combine beef chunks with olive oil, minced garlic, salt, and pepper.

Refrigerate meat

Cover and refrigerate for at least 2 hours to infuse flavors.

Temper meat

Remove from fridge 30 minutes before cooking.

Ensure the beef is brought to room temperature before cooking to ensure even cooking.

Pro Tip

Use fresh herbs and grind spices just before cooking for intensified flavors.

Preparing the Spice Blend

Mix spices

In a small bowl, mix paprika, cumin, coriander, and bay leaves.

Set aside

Set aside for later use.

Cooking Process

Brown the Beef

In a large pot, heat a bit of olive oil over medium-high heat and brown the beef in batches.

Sauté Vegetables

Remove the beef and in the same pot, sauté onions, tomatoes, and red bell pepper until soft.

Simmer the Stew

Return the beef to the pot, add the spice blend, pour in beef broth, cover and simmer on low for 3 hours.

Plating & Serving