Barreado

Mash the onion and tomato in a blender and reserve

Cut the beef into chunks and place it in the pot with all the other ingredients

The beef should be fully immersed in the liquid

If necessary, add half a cup of water

Cover the pot and let it sit

Barreado

To finish, mix cassava flour and enough wine to unite the lid and the edge of the pot

Press it tightly to seal it completely

This prevents steam from escaping, drying out the meat

Bake over low heat for at least four hours

To remove the 'barreado' that gives the dish its name, simply scrape off the region with a knife

Before serving, reheat and give the meat a gentle stir to loosen it up

You can serve it with white rice, cooked bananas, and cassava flour