Carne de Sol Baiana
Carne de Sol, also known as "Sun-cured meat," is a traditional Brazilian dish with roots in the northeastern regions of Brazil. Originating from the need to preserve meat before the advent of refrigeration, this dish has become a beloved staple in the Brazilian cuisine, particularly in Bahia. The process involves salting and air-drying beef, resulting in a flavorful and tender meat that is perfect for various culinary creations.
Ingredients
- Beef - 2 kg, traditionally from the hindquarters
- Salt - 500 g, coarse
- Onion - 2 large, sliced
- Garlic - 4 cloves, minced
- Olive Oil - 3 tablespoons
- Butter - 2 tablespoons
- Cassava Flour - 200 g
- Black Pepper - To taste
- Parsley - Fresh, chopped, to garnish
- Lemon - To serve
Preparation
Begin by preparing your beef. Traditionally, Carne de Sol is made using cuts from the hindquarters of the cow. It is crucial to choose a cut that is both lean and of high quality to ensure the best end product. Your meat should be cut into thick slabs, approximately two inches in depth.
Salting and Curing Process
Generously coat each slab of beef with salt. The meat should be liberally covered, ensuring all surfaces are treated. This is not only for flavor but to aid in the preservation process. Place the salted beef on a perforated surface, like a grill or rack, allowing air to circulate around the meat.
Leave the meat to air-cure for 24 to 48 hours. This was traditionally done under the sun; however, a well-ventilated, cool area will suffice in modern settings. Rotate the meat occasionally to ensure even drying. The curing process dehydrates the beef, enhancing its flavor and tenderness.
Final Preparation Steps
Rinse the excess salt off the beef and pat dry before cooking. Slice the cured beef into manageable steaks for pan-frying.
In a large skillet, heat olive oil and butter over medium heat. Add the sliced onion and garlic to the pan, sautéing until the onion is translucent and garlic is fragrant.
Cooking Instructions
- Increase the heat to high and add the sliced beef to the skillet, searing each side to create a golden crust. Depending on your preference, you may adjust the cooking time. Reference our cooking timer to achieve the desired doneness.
- Once cooked to your liking, remove the beef from the skillet and let it rest.
- In the same skillet, add cassava flour, stirring regularly to toast lightly. This addition creates the traditional side known as farofa, enhancing the meal with a nutty flavor and crispy texture.
Serving Suggestions
Serve the Carne de Sol slices on a plate, topped with the flavorful onion and garlic mixture. Sprinkle with freshly chopped parsley for a pop of color and fresh aroma. The side of cooked cassava flour (farofa) is piled alongside, offering a perfect balance to the savory beef.
A wedge of lemon can be served on the side, allowing each diner to squeeze a bit of fresh juice over the meat if desired, adding a tangy zest that complements the saltiness of the dish.
How to Enjoy Carne de Sol Baiana
Carne de Sol Baiana can be enjoyed as a main dish during lunch or dinner, embraced for both its simplicity and robust flavors that encapsulate the essence of Brazilian cookery. Pair it with a traditional Brazilian beverage like a caipirinha or beer to complete the dining experience. Sharing this dish family-style around the table allows for a convivial atmosphere, celebrating Brazilian culinary traditions. Whether served as part of a festive gathering or a casual family meal, Carne de Sol invites all to savor a slice of Brazil's rich cultural heritage.
Enjoy the flavors of this sun-cured delicacy, and relish the history and traditions poured into each bite of Carne de Sol Baiana.