Carne Oreada
Colombian Sun-Dried Beef
A traditional Colombian delicacy, Carne Oreada involves thinly slicing beef, seasoning it, and air-drying it until firm, then grilling it to a crispy, flavorful finish. It's a method of preservation that results in a unique chewy and concentrated taste.
🧂 Ingredients
- 1 kg (approx. 2.2 lbs) Beef flank steak or similar lean cut(Choose a lean cut that is relatively thin to begin with. Ensure it's free of excess fat.)
- 3 tablespoons Coarse sea salt or kosher salt(This is crucial for both flavor and preservation. Adjust slightly to your preference, but don't skimp.)
- 1 tablespoon Ground cumin(Adds an earthy, aromatic depth.)
👨🍳 Instructions
- 1
Prepare the beef: Trim any excess fat from the flank steak. Using a very sharp knife, slice the beef as thinly as possible against the grain. Aim for slices that are almost translucent, about 1-2 mm thick. This thinness is key for proper drying and quick cooking.
⏱️ 20 minutes - 2
Season the beef: In a bowl, combine the thinly sliced beef with the coarse salt and ground cumin. Use your hands to thoroughly rub the seasoning into every slice, ensuring even coverage. Let the seasoned beef sit for about 10 minutes at room temperature to allow the salt to begin drawing out moisture.
⏱️ 10 minutes - 3
Dry the beef: Arrange the seasoned beef slices in a single layer on a clean rack, ensuring they do not overlap. The best method is to hang them from a rack or string in a well-ventilated area. If drying outdoors, ensure it's a clean, sunny, and dry environment, protected from insects (you can cover with cheesecloth). Alternatively, you can dry them in a very cool, dry place indoors, like a pantry or a refrigerator set to a slightly warmer temperature (around 10-15°C / 50-60°F).
⏱️ 24-48 hours - 4
Cook the Carne Oreada: Heat a grill or a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. No additional oil is usually needed, as the beef will render some fat. Place the dried beef slices in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-4 minutes per side, or until the edges are crispy and the center is chewy. The goal is a texture that is both tender and satisfyingly crisp.
⏱️ 10-15 minutes - 5
Serve: Remove the cooked Carne Oreada from the heat and serve immediately. It is often enjoyed on its own as a snack or appetizer, or served alongside arepas, patacones, or a fresh salad.
⏱️ 5 minutes
💡 Pro Tips
- ✓The thinness of the slices is paramount for successful drying and a pleasant chewy texture.
- ✓Ensure the drying environment is clean and well-ventilated to prevent spoilage and mold.
- ✓Carne Oreada is a traditional method of food preservation, allowing beef to be stored for extended periods in dry climates.
- ✓Adjust the saltiness and spice level to your personal preference, but remember salt is essential for the drying process.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other spices like black pepper, garlic powder, or oregano during the seasoning stage.
- For a slightly different texture, try slightly thicker slices, though this will increase drying and cooking times.
- Some regions may add a touch of sugar or lime juice to the seasoning mix.