If you’re looking to delight your taste buds with a dish that’s rich in flavor and culture, look no further than Carne de Sol com Cebola. This traditional Brazilian recipe features sun-dried beef, a technique with roots deep in the Northeast of Brazil. Historically, this method of preserving meat was essential for people living in hot climates, where refrigeration wasn’t widely available. The dish is not only a reminder of Brazil’s culinary heritage but also a delicious meal enjoyed across the country today.
Carne de Sol is incredibly popular because it combines simple ingredients with robust flavors. The saltiness of the dried beef paired with sweet sautéed onions creates a taste that’s both satisfying and comforting. Whether served with rice and beans or simply enjoyed as is, it’s a dish that brings people together. Let’s dive into making this delicious meal!
Ingredients
| Ingredient | Quantity |
| Carne de Sol (sun-dried beef) | 500g |
| Onions | 2 medium |
| Olive oil | 2 tablespoons |
| Garlic cloves | 2, minced |
| Black pepper | to taste |
| Chopped parsley | for garnish |
Alternatives: If you can’t find Carne de Sol, you can use any dried beef or even a good quality beef jerky. For a vegetarian option, try marinated tofu or mushrooms!
Step-by-Step Instructions
Follow these simple steps to prepare your Carne de Sol com Cebola:
- Prepare the Beef: If your Carne de Sol is hard, soak it in water for a few hours to soften. Rinse and cut it into strips.
- Cook the Beef: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the beef strips and cook for about 5-7 minutes until they are browned and heated through.
- Sauté the Onions: In the same skillet, add another tablespoon of olive oil. Toss in the sliced onions and minced garlic. Sauté for 5-8 minutes until the onions become soft and golden.
- Combine Ingredients: Return the cooked beef to the skillet with the onions. Season with black pepper to taste. Stir everything together and cook for another 2-3 minutes to allow flavors to meld.
- Serve: Remove from heat, garnish with chopped parsley, and serve hot with rice, beans, or crusty bread.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 320 | 16% |
| Protein | 32g | 64% |
| Carbohydrates | 10g | 3% |
| Fats | 14g | 22% |
| Sodium | 800mg | 35% |
| Fiber | 1g | 4% |
Tips and Tricks
– To enhance the flavor, try marinating the Carne de Sol overnight with spices or vinegar before cooking.
– For a twist, add bell peppers or tomatoes when sautéing the onions.
– Be cautious with the salt since Carne de Sol is already salted. Always taste before adding extra salt.
– To avoid tough meat, cook it on low heat and don’t overcook it.
FAQs
What is Carne de Sol?
Carne de Sol is sun-dried beef, a traditional Brazilian method of preserving meat.
Can I use fresh beef for this recipe?
Ideally, you should use dried beef for the authentic flavor, but you can use fresh beef if you marinate it.
How long can I store leftovers?
You can store leftovers in the refrigerator for up to 3 days in an airtight container.
What should I serve with Carne de Sol com Cebola?
It pairs beautifully with rice, beans, or crusty bread, making it a fulfilling meal.
Can I make this dish vegetarian?
Yes! Substitute the Carne de Sol with marinated tofu or mushrooms for a vegetarian version.
Is Carne de Sol very salty?
Yes, since it is cured with salt, it’s best to taste before adding more salt to the dish.
What type of onions should I use?
You can use any onions, but yellow or red onions are perfect for their sweetness when cooked.
How spicy is this dish?
The dish is not inherently spicy, but you can add chili flakes if you like heat!
What kitchen tools do I need?
You’ll need a skillet, a knife, and a cutting board to prepare this recipe.
Can I freeze Carne de Sol?
Yes, you can freeze cooked Carne de Sol for up to 2 months. Make sure to use a freezer-safe container.
Enjoy making and tasting this delicious Carne de Sol com Cebola, a true delight from Brazilian cuisine!
