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
- 2 lb beef brisket or chuck
- ½ cup coarse sea salt
- 6 cloves garlic cloves, crushed
- 3 tbsp olive oil
- 1 medium onion, sliced
- 2 tbsp fresh lime juice
- 1 tsp black pepper
- 2 cups water
Instructions
- 1
Slice the beef brisket against the grain into 0.5-inch thick strips.
- 2
Pat the beef dry with paper towels.
- 3
Rub all sides generously with coarse sea salt and black pepper.
- 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).
- 5
Rinse the cured beef under cool water to remove excess salt, then pat dry.
- 6
Heat olive oil in a large skillet over medium-high heat.
- 7
Add sliced onion and crushed garlic, sauté for 2 minutes until fragrant.
- 8
Working in batches, sear the beef strips for 2-3 minutes per side until browned. Transfer to a plate.
- 9
Return all beef to the skillet and add water and lime juice.
- 10
Bring to a simmer, cover, and cook for 15-20 minutes until beef is tender, stirring occasionally.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
