Carne Seca Acebolada (Brazilian Salted Beef with Onions)

🧂 Ingredients

• 500 g Carne seca (Brazilian dried salted beef)(Look for 'carne seca' or 'carne de sol' at Latin American markets. It's essential to desalting process.)
• 3 large Yellow onions(Thinly sliced.)
• 4 cloves Garlic(Minced.)
• 3 tbsp Olive oil(Or other neutral cooking oil.)
• 2 tbsp Fresh parsley(Chopped, for garnish.)
• enough to cover Water(For soaking and boiling.)

👨‍🍳 Instructions

1. 1

   Prepare the Carne Seca: Rinse the carne seca under cold running water. Place it in a large bowl and cover generously with cold water. Soak in the refrigerator for at least 24 hours, changing the water every 6-8 hours to ensure thorough desalting. The goal is to remove excess salt without losing all flavor.

   ⏱️ 24 hours
2. 2

   Cook the Carne Seca: Drain the soaked carne seca and place it in a large pot. Cover with fresh cold water by at least 2 inches. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is very tender and easily shreds with a fork. Skim off any foam that rises to the surface during the first few minutes of boiling.

   ⏱️ 1 hour to 1 hour 30 minutes
3. 3

   Shred the Beef: Once tender, carefully remove the carne seca from the cooking liquid (reserve about 1/2 cup of the cooking liquid). Let it cool slightly until it's safe to handle. Using two forks or your fingers, shred the beef into bite-sized pieces. Discard any excess fat or tough connective tissue.

   ⏱️ 10 minutes
4. 4

   Caramelize the Onions: While the beef cools, heat the olive oil in a large skillet or frying pan over medium-low heat. Add the thinly sliced onions and a pinch of salt (be mindful of the saltiness of the beef). Cook slowly, stirring occasionally, for 20-30 minutes, or until the onions are very soft, deeply golden brown, and sweet. Add the minced garlic during the last 2 minutes of cooking and sauté until fragrant.

   ⏱️ 20-30 minutes
5. 5

   Combine and Sauté: Add the shredded carne seca to the skillet with the caramelized onions and garlic. Increase the heat to medium. Sauté for 5-7 minutes, stirring frequently, allowing the beef to brown slightly and meld with the onions. If the mixture seems dry, add a tablespoon or two of the reserved beef cooking liquid to moisten it.

   ⏱️ 5-7 minutes
6. 6

   Finish and Serve: Stir in the chopped fresh parsley. Taste and adjust seasoning if necessary (it might not need additional salt due to the carne seca). Serve hot, traditionally accompanied by white rice and feijão (beans).

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Thorough desalting is crucial. If you taste the beef after soaking and it's still too salty, continue soaking and changing the water.
• ✓Caramelizing the onions slowly is key to developing their sweetness and tender texture. Don't rush this step.
• ✓Carne seca can be found in most Latin American or specialty butcher shops. If unavailable, you can substitute with corned beef brisket, but ensure it's well-rinsed.
• ✓This dish is a staple in Brazilian cuisine, often found in 'botecos' (small bars/eateries).

🔄 Variations

• Add sliced bell peppers (any color) along with the onions for extra flavor and color.
• Stir in a splash of heavy cream or coconut milk at the end for a richer sauce.
• Serve topped with a fried egg for a hearty breakfast or brunch.

🥗 Nutrition

Per serving