Sun-dried salted beef (carne de sol) is Northeastern cured beef. The name says sun. At home this is done in the fridge, not on the counter and not in the backyard sun.
It is not jerky and not corned beef. Buy a pack at a Latin or Brazilian market when you can. A fridge pot will not taste like market carne de sol. Make it here only if you cannot buy one, then use it on the fire or in Northeastern rice with sun-dried beef (maria isabel). Leftover grilled steak is the fallback in those pots, not a substitute for this cure. Start this two or three days before the rice.
At a glance
- Region: Nordeste
- Yield: about 2 lb (900 g)
- Time: 48 to 72 hours in the fridge
- Fridge only. Dry it in the fridge. Room-temperature drying is not safe. Keep it in the fridge. It is not shelf-stable like jerky.
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Ingredients (about 2 lb/ 900 g)
- 2 lb (900 g) boneless beef, a flat piece about 1 to 1 1/2 inches thick. Top sirloin, sirloin tip, or London broil (top round) work. In Brazil this is often coxão mole or alcatra.
- 3 tablespoons (about 45 g) coarse salt (sal grosso), crushed, or 3 tablespoons Morton kosher salt
- 1 teaspoon (4 g) brown sugar, optional, mixed with the salt
Method (fridge, 48 to 72 hours)
Pat the meat dry. Mix the salt and sugar. Rub every face, including the edges. Set the meat in a glass or ceramic dish. Cover. Refrigerate 24 hours. Pour off the liquid. Flip the meat. Cover again. Refrigerate 24 hours more. Pour off liquid again. Leave the meat uncovered in the fridge 12 to 24 hours so the surface dries and darkens. It should feel firmer and look darker outside, still red inside if you nick it.
Taste a cooked sliver. If it is inedibly salty, soak the piece in cold water 1 to 2 hours, changing the water once, then dry it. Keep it in the fridge and cook it within three days, or freeze it. Keep it in the fridge, not on the shelf like jerky.
To cook: pat dry. The cure already carries the salt. Grill over medium embers or sear in a dry pan, then finish with a little unsalted butter or bottled Brazilian butter (manteiga de garrafa) if you have it. Slice thin, or shred for the rice. The grate write-up is carne de sol on the fire.
Next cooks
- Carne de sol on the fire
- Northeastern rice with sun-dried beef (maria isabel)
- Paçoca de carne de sol
- Cuscuz with sun-dried beef
Region: Nordeste.
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