Hessian Barreado

Ingredients

In the Hessian adaptation of Barreado, we incorporate elements of German cuisine to create a unique fusion dish. While the original Brazilian Barreado uses manioc flour as a thickening agent, we substitute it with a roux made from butter and flour, which is a common technique in Hessian cooking. Additionally, we include traditional Hessian spices such as marjoram and caraway seeds to enhance the flavor profile of the stew. We alse have the original recipe for Barreado, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into cubes 1.5 kg (3.3 lbs) beef chuck, cut into cubes
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 tsp marjoram 1 tsp marjoram
• 1 tsp caraway seeds 1 tsp caraway seeds
• 1 tbsp butter 1 tbsp butter
• 2 tbsp all-purpose flour 2 tbsp all-purpose flour
• Salt and pepper to taste Salt and pepper to taste
• Chopped parsley for garnish Chopped parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 50g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Sprinkle the flour over the beef and stir well to coat.
4. 4.
   Add the carrots, potatoes, tomatoes, bay leaves, marjoram, and caraway seeds to the pot. Season with salt and pepper.
5. 5.
   Pour enough water to cover the ingredients and bring the stew to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and let it simmer for 3-4 hours, or until the beef is tender.
7. 7.
   Stir occasionally and add more water if needed to maintain the desired consistency.
8. 8.
   Remove the bay leaves and adjust the seasoning if necessary.
9. 9.
   Serve the Hessian Barreado hot, garnished with chopped parsley. Accompany with boiled potatoes or crusty bread.

Treat your ingredients with care...

• Beef chuck — Choose a well-marbled cut for maximum flavor and tenderness. Trim excess fat before cubing.
• Caraway seeds — Toasting the seeds before adding them to the stew will enhance their aroma and flavor.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and spices overnight before cooking.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 15 minutes of cooking.
• Serve the Hessian Barreado with a dollop of sour cream or crème fraîche for added creaminess.

Serving advice

Serve the Hessian Barreado in deep bowls, allowing the aromatic gravy to surround the tender beef and vegetables. Accompany the stew with boiled potatoes or crusty bread to soak up the delicious flavors.

Presentation advice

Garnish the Hessian Barreado with a sprinkle of chopped parsley to add a pop of color to the dish. Serve it in rustic earthenware bowls for a cozy and inviting presentation.