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Carne de sol
Carne de sol
Carne de sol is a delicious Brazilian dish made from sun-dried beef. The beef is traditionally seasoned with salt, garlic, and other spices, then exposed to the sun for a few days to dry and cure. The result is a flavorful, tender, and slightly salty meat that is typically cooked by grilling or frying. It’s a popular dish in northeastern Brazil and often served with sides like cassava, rice, beans, and farofa.
- 2 pounds sun-dried beef ((Carne de sol))
- 4 cloves garlic (minced)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil ((for frying))
- Begin by soaking the sun-dried beef in cold water for about 24 hours, changing the water every 4 hours. This will help to rehydrate and remove some of the excess salt.
- After soaking, drain the beef and pat it dry using a paper towel.
- Cut the beef into thin strips or bite-sized pieces.
- In a bowl, combine the minced garlic, salt, and black pepper.
- Rub the garlic mixture onto the beef, ensuring it is evenly coated. Allow it to marinate for about 30 minutes.
- Heat the vegetable oil in a large frying pan or grill over medium-high heat.
- Once the oil is hot, add the marinated beef and cook until it is browned and cooked through, about 5-7 minutes per side.
- Remove the Carne de sol from the heat and let it rest for a few minutes before serving.
- Serve the Carne de sol hot with your favorite sides like rice, beans, cassava, and farofa.
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