Carne Seca (Brazilian Dried Beef)
Carne Seca, or Brazilian dried beef, is one of the country's oldest and most popular dishes. This dish originated in response to dry weather conditions when preserving meat was crucial. Through slow salting and drying, the flavors of the meat are concentrated. It is often sautéed with onions and garlic to make it even more delicious. Carne Seca is traditionally served with rice or farofa (toasted cassava flour), and a local version can be found in every region of Brazil.
Ingredients for this recipe
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Preparation Steps
1
Cut the beef into large, flat pieces. Rub both sides thoroughly with the coarse salt.
2
Place the meat pieces on a rack and leave in a cool, airy place for 24-48 hours, allowing the salt to dry out the meat. Turn occasionally.
3
After salting, soak the meat in cold water for 12-24 hours to remove excess salt. Change the water every 3-4 hours.
4
Boil the meat in a large pot until completely tender (about 1.5-2 hours). Remove, let cool, and then shred it with your fingers.
5
In a large skillet, heat the olive oil and sauté the sliced onions and crushed garlic until fragrant and softened.
6
Add the shredded beef and sauté until golden brown. Season with salt to taste, if needed.
7
Serve the Carne Seca garnished with fresh cilantro, alongside rice or steamed vegetables.
