Brazilian Carne-De-Sol Recipe
Carne-de-sol, which translates to "sun-dried meat" in Portuguese, originates from northeastern Brazil, where preserving meat by salting and sun-drying is a traditional practice.Despite its name, most modern carne-de-sol recipes don’t involve sun-drying. Instead, the process relies on salting, a touch of brown sugar, and patience. The result is flavorful, tender meat with a rich texture. While this recipe uses beef rump heart, it can also be made with other cuts like duckling, or softer or tougher cuts of meat.
Ingredients
- Beef Rump Heart – 1 kg
- Coarse Salt – 3 tbsp
- Brown Sugar- 1 tsp
- Bottle Butter
Instructions
- In a small bowl, mix the salt with the brown sugar.
- Cut the meat into 4 large pieces and dry well with a paper towel. Place the pieces in a bowl and sprinkle with the sugar and salt mixture, spreading well with your hands to cover the entire surface.
- Cover the bowl and keep in the refrigerator for two days. After the first day, open the bowl, drain the liquid that has formed and turn the pieces of meat over. Close it again and return to the refrigerator.
- After the second day, transfer the meat to a roasting pan and leave uncovered in the refrigerator for another day.
- Take the meat out of the refrigerator and cut each piece in half.
- Place a large skillet over medium heat. When it is sufficiently hot, place as many pieces of meat as they fit, one next to the other and let them heat without stirring for about 1 minute without oil. Turn the pieces over with a spatula for an evenly browning.
- Transfer the golden pieces to a plate and repeat with the rest. Once all the pieces are cooked, let them cool for a few minutes while you wash the pan.
- Return the skillet to medium heat. Drizzle with bottled butter and return as many pieces of meat as possible in the pan again. With a spoon, sprinkle the meat with the hot butter for 4 minutes until the surface is brown. Take out the cooked pieces and repeat with the rest.
- Let the meat rest again for 4 minutes before slicing. Serve with corn couscous and chili pepper.
Nutrition
Calories: 338kcalProtein: 33gFat: 22gSaturated Fat: 9gTrans Fat: 1gCholesterol: 113mgSodium: 2690mg
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