Flavors · Paraná

Barreado

Beef cooked for many hours in a clay pot sealed with a dough made from flour, served with manioc (cassava) flour and banana. A typical dish of the Paraná coast, it has a geographical indication linked to Morretes, Antonina and Paranaguá.

Traditional dish from Paraná

Also known as: barreado do litoral do Paraná

Updated October 2026

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Barreado — Paraná, Brazil

Barreado is beef cut into pieces and seasoned, cooked for many hours in a clay pot. The lid is sealed with a dough made from manioc flour and water—the act of sealing the pot, called "barrear," which gives the dish its name. This prevents steam from escaping, and the meat falls apart in its own broth.

When serving, the tradition is to put manioc flour on the plate and gradually mix in the hot broth until it becomes a pirão (thick porridge), which is eaten with the shredded meat. It is served with banana and rice.

Barreado has been made and eaten for more than 200 years on the Paraná coast. Its origin has more than one explanation: the state government refers to an Azorean heritage adapted to local ingredients; the documentation for the geographical indication also highlights the tropeirismo (troop-driving), which helped the dish become established in the region. It was food for parties, weddings, baptisms and religious festivals.

The INPI recognized the Indication of Origin Litoral do Paraná for barreado, granted to an association of restaurants from Morretes, Antonina and Paranaguá, the municipalities with which the dish is associated. It was Brazil's one-hundredth geographical indication.

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Where it comes from

Paraná
Indication of Origin Barreado do Litoral do Paraná (INPI), linked to Morretes, Antonina and Paranaguá.

Ingredients

Beef, bacon, onion, garlic, tomato, cumin, bay leaf and seasonings; dough of manioc flour to seal the pot. Served with manioc flour, banana and rice.

How it is eaten

With manioc flour on the plate, moistened with the hot broth until it turns into pirão, served together with the meat, banana and rice.

When it is eaten

All year round at coastal restaurants; traditionally, food for parties and celebrations.

Your questions

Questions about Barreado

What is barreado?

It is beef cooked for many hours in a clay pot with the lid sealed by a dough of flour. It is the typical dish of the Paraná coast.

How do you eat barreado?

You put manioc flour on the plate and mix it with the hot broth until it forms a pirão, which is eaten with the meat, banana and rice.

In which municipalities is barreado traditional?

Morretes, Antonina and Paranaguá, on the Paraná coast, are the municipalities covered by the indication of origin for barreado.

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