Carne de Sol

Step 1

Slice the beef brisket against the grain into 0.5-inch thick strips.

Step 2

Pat the beef dry with paper towels.

Step 3

Rub all sides generously with coarse sea salt and black pepper.

Step 4

Place salted beef on a wire rack over a baking sheet and leave uncovered in a cool, dry place for 12-24 hours to cure and partially dry (or expedite by leaving in the refrigerator for 6-8 hours).

Step 5

Rinse the cured beef under cool water to remove excess salt, then pat dry.

Step 6

Heat olive oil in a large skillet over medium-high heat.

Step 7

Add sliced onion and crushed garlic, sauté for 2 minutes until fragrant.

Step 8

Working in batches, sear the beef strips for 2-3 minutes per side until browned. Transfer to a plate.

Step 9

Return all beef to the skillet and add water and lime juice.

Step 10

Bring to a simmer, cover, and cook for 15-20 minutes until beef is tender, stirring occasionally.

Step 11

Uncover and cook for an additional 5 minutes to reduce the liquid slightly.