Carne de Sol
Brazilian sun-dried salted beef that's tender, flavorful, and perfect for traditional dishes. This preserved meat is rehydrated and cooked to create an authentic Northeastern Brazilian delicacy.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
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.
Tools you’ll need
- chef's knife
- cutting board
- paper towels
- wire rack
- baking sheet
- 12-inch cast iron skillet or large heavy-bottomed skillet
- wooden spoon
- plate
- measuring spoons
- measuring cups
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