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Welcome to the delicious world of Carne de Sol com Pirão de Leite! This traditional dish is a shining star in Northeastern Brazilian cuisine. Made with sun-dried beef and a creamy sauce, it brings together bold flavors and comforting textures that many people love. This recipe is especially significant in Brazil’s food history, as it showcases how local ingredients are transformed into something spectacular.
Carne de Sol, meaning “sun meat,” has deep roots in the culture of the Northeast, where the sun is strong, and preservation methods are crucial. When paired with pirão de leite, a delicious sauce made from milk and cassava flour, this dish becomes a feast that brings families together. Whether you’re celebrating a special occasion or just enjoying a cozy dinner at home, this recipe is sure to please!
Ingredients
| Ingredient | Quantity |
|---|---|
| Carne de Sol (sun-dried beef) | 500g |
| Milk (preferably whole) | 2 cups |
| Casava flour (farinha de mandioca) | 1 cup |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 2 tablespoons |
| Chopped parsley (for garnish) | optional |
Step-by-Step Instructions
- Prepare the Carne de Sol: Rinse the sun-dried beef under cold water to remove excess salt. Then, boil it in a pot with enough water to cover it for about 1 hour. This will help soften the meat.
- Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until they are golden brown, about 5 minutes.
- Add the Meat: Once the carne de sol is tender, shred it into pieces and add it to the skillet. Cook for another 10 minutes, allowing the flavors to mix. Season with salt and pepper to taste.
- Make the Pirão de Leite: In a separate pot, heat 2 cups of milk. Gradually add the cassava flour while whisking continuously to avoid lumps. Cook until it thickens, about 5-7 minutes. Season with salt and pepper.
- Serve: To serve, place a generous portion of carne de sol on a plate and top it with pirão de leite. Garnish with chopped parsley if desired.
Nutritional Information
| Nutrient | Amount per Serving | Daily Value (%) |
|---|---|---|
| Calories | 350 | 17% |
| Protein | 30g | 60% |
| Carbohydrates | 30g | 10% |
| Fat | 15g | 23% |
| Sodium | 500mg | 22% |
| Fiber | 2g | 8% |
Tips and Tricks
- For a richer flavor: Use beef with a bit of fat on it to keep the meat juicy.
- Variations: If you don’t have cassava flour, you can use cornmeal for the pirão, although the taste will vary slightly.
- Common Mistakes: Avoid overcooking the carne de sol, as it can become tough.
FAQs
What is Carne de Sol?
Carne de Sol is a traditional sun-dried beef from Brazil, known for its rich flavor and preservation method.
Can I use other types of meat?
Yes! You can substitute beef with pork or even chicken, but the flavor will differ from the original recipe.
What can I serve with Carne de Sol com Pirão de Leite?
This dish pairs well with rice or beans, giving you a complete and satisfying meal.
How can I store leftovers?
Store any leftover carne de sol and pirão in airtight containers in the refrigerator for up to 3 days.
Is Carne de Sol healthy?
It can be a healthy option when made with lean meat and served with nutritious sides. Just watch the amount of salt!
Can I freeze this dish?
Yes, both the carne de sol and pirão can be frozen for up to a month. Just reheat thoroughly before serving.
What is pirão de leite made of?
Pirão de leite is made from milk and cassava flour, creating a creamy sauce that complements the meat.
How spicy is this dish?
This dish is not inherently spicy, but you can add chili peppers or hot sauce for a kick!
Can I add vegetables to the pirão?
Absolutely! You can mix in some cooked vegetables like spinach or carrots for added nutrition and flavor.
What if I can’t find cassava flour?
If you can’t find cassava flour, cornmeal or even all-purpose flour can work as substitutes, though the texture and flavor will change.
How do I know when the carne de sol is done?
The meat is done when it is tender and can be easily shredded with a fork, usually after about an hour of boiling.
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