If you’re looking for a recipe that brings irresistible flavors and a touch of nostalgia, this Juicy Carne de Sol is perfect for you. Originating from the Brazilian countryside, this delicacy is a simple and savory version of the classic pan-fried sun-dried beef with onions. Get ready to indulge in an incredible dish that will truly surprise your palate.
Ingredients for Juicy Carne de Sol:
- 1.1 lbs (500g) lean beef (such as top sirloin or eye of round)
- 3 tablespoons ghee or clarified butter (a great substitute for Brazilian manteiga de garrafa)
- Garlic to taste
- Onion to taste
How to make Juicy Carne de Sol:
- Rinse the meat under running water. Note: once it is sliced into smaller pieces, there is no need to rinse it again.
- In a skillet (cold or preheated), add the meat and fry until golden brown, allowing the liquid that forms to evaporate completely.
- Add the ghee (or clarified butter) and garlic, stirring well.
- When the meat reaches your desired level of doneness, add as much onion as you like.
- Sauté the onions with the meat until they are soft and translucent.
- Turn off the heat and serve your Juicy Carne de Sol immediately with your favorite sides.
Pro-Tips:
The secret to the perfect Carne de Sol is choosing a lean cut of beef. This ensures the texture remains tender yet flavorful. When frying, you can use a hot skillet to sear the meat quickly or start with a cold skillet to gradually release the moisture, resulting in an even juicier final product.
Manteiga de garrafa, or “butter of the land,” provides a unique, nutty flavor iconic to this dish. If you aren’t a fan of garlic, feel free to use less or omit it entirely. Don’t be shy with the onions—they add a wonderful sweetness that balances the savory, salty nature of the cured meat.
Serve this rustic dish with white rice, a fresh green salad, and crispy french fries. Enjoy this authentic Brazilian country treasure!
A Bit of History:
Carne de Sol is a traditional dish from the Brazilian interior, especially popular in northeastern states like Pernambuco, Ceará, Paraíba, and Rio Grande do Norte.
The origins of “Sun-Dried Beef” date back to colonial Brazil. It was developed as a preservation technique before the age of refrigeration. The meat was salted and left to cure, resulting in a firm texture and a concentrated, savory flavor profile.
This recipe is more than just a meal; it is a cultural heritage that connects people to their roots and traditions.
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