Macaxeira Com Carne De Sol (Cassava With Dried Beef) Recipe

Macaxeira com Carne de Sol (Cassava with Dried Beef)

Welcome to the tasty world of Macaxeira com Carne de Sol, a delicious dish that brings together the flavors of Brazilian cuisine. This wonderful meal features cassava (also known as yuca or manioc) paired with dried beef, making it a hearty and satisfying choice for any meal.

Historically, this dish has roots in Northeastern Brazil, where cassava is a staple food. It’s loved not just for its great taste but also for its cultural significance. People often prepare it during festive times or family gatherings, celebrating flavor and tradition. The combination of textures from the soft cassava and the savory dried beef makes this dish so popular among food lovers!

Ingredients

Tip: If you can’t find carne de sol, you can use other similar dried meats like beef jerky.

Step-by-Step Instructions

1. Prepare the Cassava: Start by peeling the cassava and cutting it into chunks. Boil the chunks in a pot of salted water for about 20-30 minutes, or until they are soft.
2. Cook the Dried Beef: While the cassava cooks, soak the carne de sol in water for about 1 hour to soften it. Then, drain and shred it into smaller pieces.
3. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they become translucent, about 5 minutes.
4. Add the Beef: Stir in the shredded carne de sol into the skillet and cook for another 5-7 minutes until it is heated through and nicely mixed with the onions and garlic.
5. Combine: Once the cassava is cooked, drain it and gently mash it. Add the mashed cassava to the skillet with the meat mixture, stirring gently to combine.
6. Season: Add salt and black pepper to taste while mixing everything together. Cook for an additional 2-3 minutes.
7. Serve: Transfer to a serving dish and garnish with chopped parsley. Enjoy your Macaxeira com Carne de Sol warm!

Nutritional Information

Tips and Tricks

• Use fresh ingredients: Fresh garlic, onions, and parsley will enhance the flavor of the dish.
• Adjust the seasoning: Feel free to modify the salt and pepper according to your taste preference.
• Consider adding spices: For a bit of heat, feel free to add red chili flakes!
• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.

FAQs

1. What is macaxeira?

Macaxeira, also known as cassava, is a root vegetable that is a staple in many tropical countries, especially in Brazil.

2. Can I use fresh beef instead of dried beef?

Yes, if you don’t have carne de sol, you can use fresh beef. Just make sure to cook it longer until it’s tender.

3. Is this dish gluten-free?

Yes, both cassava and dried beef are naturally gluten-free.

4. How can I make it vegetarian?

To make a vegetarian version, you can replace the dried beef with sautéed mushrooms or tofu.

5. How long does it take to cook?

The entire cooking process takes about 1 hour, including preparation and cooking time.

6. Can I freeze leftovers?

Yes, you can freeze leftovers. Just make sure to store them in an airtight container.

7. What can I serve with this dish?

This dish pairs well with a side salad or some grilled vegetables.

8. What type of cassava should I use?

Use either sweet or bitter cassava, but make sure to cook it thoroughly if using bitter cassava, as it contains cyanogenic compounds.

9. Do I need to soak the dried beef overnight?

Soaking for about an hour is usually enough, but overnight soaking can help reduce the saltiness.

10. Can I add cheese to this dish?

Yes, for a creamy texture, you can sprinkle some grated cheese on top before serving!

Enjoy creating and sharing this delightful dish of Macaxeira com Carne de Sol with your friends and family, and explore the flavors of Brazilian cuisine right in your kitchen!