Carne De Sol (Sun-Dried Beef) Recipe

Are you ready to explore a delicious dish that brings the taste of Brazil right to your kitchen? Today, we are going to learn about Carne de Sol, which means sun-dried beef in Portuguese. This traditional recipe comes from the northeastern part of Brazil, where the sun is strong and perfect for drying meats.

Carne de Sol has deep cultural roots in Brazilian cuisine, where it was originally made by preparing and preserving meat to last through the long, hot months. This method not only makes the beef tasty but also helps to keep it fresh for a longer time. People love Carne de Sol because it is rich in flavor, easy to cook, and can be served in many ways, making it an appealing choice for any meal!

Ingredients

Here’s everything you need to make your own Carne de Sol:

If you can’t find flank or top round beef, you can use another cut, like sirloin, but keep in mind that it might change the flavor a bit.

Step-by-Step Instructions

Now, let’s get started on making your Carne de Sol!

1. Prepare the Beef: Rinse the beef under cold water and pat it dry with paper towels.
2. Salt Cure: In a large dish, mix the coarse sea salt with the minced garlic, coriander, and pepper. Rub this mixture all over the beef, covering it completely.
3. Let It Sit: Cover the dish with plastic wrap and let it sit in the refrigerator for 24 hours. This process helps to draw out moisture.
4. Rinse and Dry: After 24 hours, rinse off the salt mixture under cold water. Pat the beef dry again.
5. Sun-Dry the Meat: Place the beef outside on a wire rack or hanging in a well-ventilated area, covered with a clean cheesecloth. Leave it under the sun for 2-3 days, turning occasionally. Make sure to bring it inside at night!
6. Cook and Enjoy: Once dried, the meat can be grilled, sautéed, or boiled. Cook it until it’s heated through and enjoy in sandwiches or with rice and beans!

Nutritional Information

Here’s the approximate nutritional information per serving of Carne de Sol:

Tips and Tricks

– For a spicy twist, add chili flakes to your salt mixture!
– Pair Carne de Sol with farofa, a toasted cassava flour mixture that complements the dish beautifully.
– Avoid using fine salt; coarse salt is best for a balanced flavor.
– Keep an eye on the drying process; too much sun can make the beef too tough, while not enough can lead to spoilage.

FAQs

What is Carne de Sol?

Carne de Sol is a traditional Brazilian dish made from beef that has been salted and sun-dried, giving it a unique flavor.

How long does Carne de Sol last?

When properly dried and stored in an airtight container, it can last for several weeks.

Can I use other meats?

Yes, you can use pork or chicken, but the drying time and method may vary.

Is Carne de Sol healthy?

Carne de Sol is high in protein, but it is also high in sodium due to the curing process.

Can I cook Carne de Sol in the oven?

Yes, you can cook it in the oven; just ensure it’s cooked through to a safe temperature.

What side dishes go well with Carne de Sol?

Delicious sides include rice, beans, salad, or farofa!

Can I freeze Carne de Sol?

Yes, cooked Carne de Sol can be frozen for later use.

What if I live in a cold climate?

You can dry the beef in a well-ventilated area indoors or use a dehydrator instead of sun-drying.

How do I know when it’s fully dried?

The meat should feel firm and dry to the touch, without any moisture.

Carne de Sol is not just a meal; it’s a delicious part of a vibrant culture. Enjoy making this dish and sharing it with your friends and family!