Sun-dried salted beef (carne de sol) is Northeastern air-dried salted beef. It is not jerky and not corned beef. When you go to a Latin or Brazilian market, buy it vacuum-packed. Make it at home in the fridge if you cannot buy a pack: how to make sun-dried salted beef (carne de sol). For rice pots and savory shredded-beef paçoca (not the peanut candy), leftover grilled steak is the fallback. It belongs on a Nordeste fire next to cassava (macaxeira), baião de dois, grilling cheese (queijo coalho), and cuscuz with sun-dried beef.
At a glance
- Region: Nordeste
- Yield: a 2 lb (900 g) piece serves four with sides
- Time: 8 to 15 minutes over medium embers, 30–40 cm (12–16 in)
- Buy a vacuum pack when you can. Make it in the fridge only if you cannot buy one.
Buying and soaking
Brazilian markets sell it in vacuum packs. A 2 lb (900 g) piece serves four with sides. If it tastes like a salt block raw, soak it in cold water 2 to 4 hours, changing the water once. Some pieces are mild and only need a rinse.
Ingredients
- A 2 lb (900 g) piece
- 2 tablespoons (30 ml) melted manteiga de garrafa or unsalted butter
On the fire
- Pat dry.
- The meat is already salted, so skip extra sal grosso.
- Brush with 2 tablespoons (30 ml) melted manteiga de garrafa or unsalted butter as it cooks. That brush is part of this cut.
- Medium embers, 30–40 cm (12–16 in) from the coals because the meat is already dry-salted, 8 to 15 minutes depending on thickness, until the edges brown and the inside is hot.
- Slice thin.
An instant-read thermometer is useful on a thick piece. Serve with fried or boiled macaxeira and onion. What is left goes into baião de dois, the northeastern leftover, not a sandwich with barbecue sauce.
Next cooks
- How to make sun-dried salted beef (carne de sol)
- Cuscuz with sun-dried beef (cuscuz com carne de sol)
- Northeastern rice with sun-dried beef (maria isabel)
- Paçoca de carne de sol
Region: Nordeste.
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