Carne seca is dry salted beef for the bean pot. Carne de sol is a different product — the Northeastern cut that goes on the fire. That cook is here: carne de sol on the fire and how to make carne de sol.
At a glance
- What it is: hard dry salted beef (carne seca / charque, dried salted beef) for pots, across Brazil
- Not the same food: carne de sol (grill/fire cut)
- Buy first: Brazilian market or Latin/Mexican market packs labeled carne seca or charque
- If the Brazilian pack is gone: tasajo (Latin salted dried beef) at a Latin counter
- If the Brazilian shop is empty, smoked ham hock works in a feijoada pot
- Use: soak 8 to 12 hours, change the water once, then simmer in the pot
Buy first
Go to a Brazilian market or a Latin/Mexican market. Look for packs labeled carne seca or charque. That is the authentic item for the pot.
If those packs are gone, tasajo (Latin salted dried beef) at a Latin counter works in the same pot.
If the Brazilian shop is empty, smoked ham hock works in a feijoada pot.
How to use it
Soak the carne seca in cold water to cover by 2 inches (5 cm) for 8 to 12 hours. Change the water once. Drain, cut into large pieces, and simmer in the pot until tender. The cook that uses it is authentic Brazilian feijoada.
Why this site does not publish a backyard dry-cure
This site does not publish a backyard dry-cure for carne seca. True carne seca / charque is hard dry salted beef, and sun-drying on a US counter is not safe. A fridge pot will not be the market pack. Buy the Brazilian pack when you can. Tasajo or a ham hock still makes a good pot.
Next cooks
- Authentic Brazilian feijoada (the pot that uses this beef)
- Carne de sol on the fire (the other beef — grill/fire, not this pot beef)
- How to make carne de sol (other product)
Region: Across Brazil. Pot beef, not Nordeste-only.
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