Carne de Sol
Carne de Sol, meaning 'sun meat,' is a traditional Northeast Brazilian specialty. It's beef that is lightly salt-cured and then briefly dried, giving it a unique flavor and texture. Traditionally grilled or pan-fried, it's a delicious and savory dish often served with cassava and vinagrete.
🧂 Ingredients
- 600 g Beef
- 3 tbsp Coarse salt
- 2 tbsp Manteiga de garrafa
- for serving Cassava
- for serving Vinagrete
👨🍳 Instructions
- 1
Prepare the beef for curing. Pat the beef steaks completely dry with paper towels. Generously coat all sides of the beef with the coarse salt, ensuring an even layer. Place the salted beef in a non-reactive dish or on a tray, cover loosely with plastic wrap, and refrigerate for 24 hours. This allows the salt to penetrate and cure the meat.
⏱️ 24 hours (refrigeration) - 2
Rinse and dry the beef. After 24 hours, remove the beef from the refrigerator. Thoroughly rinse off the excess salt under cold running water. Pat the beef completely dry with clean paper towels. It's crucial to remove as much moisture as possible for proper searing.
⏱️ 5 minutes - 3
Cook the Carne de Sol. Heat a heavy-bottomed skillet or grill pan over medium-high heat. Add the manteiga de garrafa (clarified butter) and let it melt and shimmer. Carefully place the dried beef steaks into the hot pan. Sear for approximately 7-10 minutes per side, or until a deep, caramelized crust forms and the beef is cooked to your desired doneness. The interior should be tender and juicy. For grilling, cook over medium-high heat for a similar duration.
⏱️ 15-20 minutes - 4
Rest and serve. Once cooked, transfer the Carne de Sol to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a more tender result. Slice the beef against the grain into thick pieces. Serve immediately with boiled or fried cassava and a fresh vinagrete.
⏱️ 5-10 minutes (resting)
💡 Pro Tips
- ✓Carne de Sol is not meant to be fully dried like jerky; it retains moisture and tenderness.
- ✓If the beef is too salty after curing, you can soak it in cold water for 30 minutes to an hour before rinsing and patting dry.
- ✓Using manteiga de garrafa (clarified butter) is traditional and imparts a wonderful flavor. If unavailable, regular ghee or a high smoke point oil can be used, but the flavor will differ slightly.
🔄 Variations
- Serve with creamy cassava puree (purê de mandioca) for a richer dish.
- Pair with Baião de Dois, a traditional rice and bean dish from Northeast Brazil.
🥗 Nutrition
Per serving