If you are a fan of Brazilian cuisine, you know that Sun-dried Meat with Cassava It's a traditional dish that's a must-have for Sunday lunch. This delicious delicacy is made with desalted beef and cooked cassava, resulting in a perfect combination of flavors and textures. In this recipe, we'll show you how to prepare this delicious dish at home, easily and conveniently.
Main Conclusions
- Sun-dried Meat with Cassava it is a traditional dish of Brazilian cuisine
- The delicacy is made with desalted beef and cooked cassava
- THE Sun-dried Meat with Cassava it is a perfect combination of flavors and textures
- In this recipe, we will show you how to prepare this dish at home, in an easy and practical way.
Necessary ingredients
To prepare the delicious Carne de Sol com Mandioca, you will need the following ingredients:
| Ingredients for the meat | Ingredients for cassava |
|---|---|
| 1 kg of sun-dried meat | 1.5 kg of cassava |
| Garlic to taste | Enough water to cook the cassava |
| Lemon to taste | Salt to taste |
| Black pepper to taste | |
| 2 large onions | |
| Olive oil or oil |
Remember to choose fresh, quality ingredients to ensure the best flavor and texture of your Carne de Sol com Mandioca.
How to prepare sun-dried meat
To prepare the dried meat for the recipe, it's important to follow a few specific steps. First, wash the meat thoroughly under running water to remove excess salt. Then, soak the meat in a container of clean water for at least four hours, changing the water every hour. This process helps desalt the meat and remove excess salt.
After desalting, cut the meat into medium cubes or thin strips, depending on your preference. Then, season with garlic, black pepper, cilantro, and chives, or your favorite seasonings. Let the meat marinate in the refrigerator for at least an hour to fully develop its flavors.
To cook the carne de sol, heat a heavy-bottomed skillet over high heat and add a little lard or vegetable oil. Drain the marinade and add the meat to the skillet, stirring occasionally. Let the meat brown well on one side before turning it over to brown the other side. Cooking time will depend on the thickness of the meat, but on average, it takes 15 to 20 minutes.
Finally, remove the meat from the pan and serve with cooked cassava and other sides of your choice.
Preparing cassava
To prepare the cassava for the Carne de Sol com Cassava recipe, you will need the following steps:
Peeling cassava
First, wash the cassava under running water, ensuring it's completely clean. Then, peel it with a sharp knife, leaving the white part exposed. Cut into approximately 3 cm pieces.
Cutting cassava
After peeling the cassava, cut it into uniformly sized pieces. This ensures that all pieces cook evenly. You can cut the cassava into slices or sticks, as you prefer.
Cooking cassava
To cook the cassava, place the pieces in a pot with water and salt to taste. Cook over medium heat for about 30 minutes, or until the cassava is tender. Test with a fork to see if the cassava is cooked. Drain the water and reserve the cassava for assembling the dish.
Now that you know how to prepare cassava for your Carne de Sol com Cassava, just follow the next steps to successfully complete the recipe!
Assembly and final cooking
Assembling is an important part of preparing Carne de Sol com Mandioca (Sun-dried Meat with Cassava), as it defines the dish's presentation. To create a visually appealing dish, start by placing the cooked cassava in the center of the plate. Then, add the sliced sun-dried meat next to the cassava. To finish, garnish the dish with chopped chives and tomato slices.
To ensure the dish is thoroughly cooked, let the sun-dried meat cook for about 30 minutes, or until tender and juicy. For cassava, the ideal cooking time is about 20 minutes, or until tender and easy to cut.
It's important to remember that Carne de Sol com Mandioca should be served hot so it can be fully enjoyed. If necessary, reheat the dish before serving.
Side Dishes and Variations
Carne de Sol com Mandioca is a delicious and complete dish, but it can be even better with side dishes that accentuate its unique flavors. Here are some traditional suggestions:
| Follow-up | Description |
|---|---|
| White Rice | White rice is simple and neutral, allowing the flavors of the Carne de Sol com Mandioca to shine through. Plus, the rice's soft texture pairs perfectly with the meat. |
| Tropeiro Beans | Feijão tropeiro is a typical Brazilian dish made with a mixture of beans, cassava flour, sausage, and bacon. Its creamy consistency creates an interesting contrast with the meat and cassava. |
| Vinaigrette | Vinaigrette is a salad made with tomatoes, onions, peppers, and vinegar. Its fresh, citrusy flavors balance the savory meat and cassava. |
Another option to add more flavor and texture to Carne de Sol com Mandioca is to try variations on the recipe:
- Add curd cheese or cream cheese on top of the meat before putting it in the oven.
- Replace cassava with sweet potato or yam
- Prepare the meat with leeks and biquinho pepper to create a slightly spicy flavor.
Try these suggestions to innovate your Carne de Sol com Mandioca (Sun-dried Meat with Cassava) and surprise everyone with new flavors and combinations.
Tips and tricks
Preparing Carne de Sol com Mandioca may seem intimidating to some, but by following these tips, you'll be successful and impress your guests.
The ideal point of the meat
Getting the meat just right is essential to making your Carne de Sol com Mandioca succulent and flavorful. Remember that the meat is already salty, so be careful not to overcook it and dry it out. Be sure to grill or roast over medium heat to prevent the meat from burning.
Additional seasonings
If you like a spicy kick, try adding chopped chili peppers when seasoning the meat. Another tip is to use garlic in the preparation, mashing it with a little coarse salt for a more intense flavor. Cumin is also a traditional seasoning for Carne de Sol com Mandioca (Sun-dried Meat with Cassava).
Other suggestions
To ensure the cassava is tender, cook it in boiling water with a little salt and lemon before adding it to the meat. Another tip is to use charcoal to roast the meat, ensuring a smoky, authentic flavor. And finally, if you want to avoid overly salty carne de sol, simply desalt the meat for a longer time before cooking.
Interesting Facts about Carne de Sol with Cassava
Carne de Sol com Mandioca (sun-dried meat with cassava) is considered a typical Brazilian dish, especially popular in the states of Pernambuco, Ceará, and Bahia. The origins of carne de sol are uncertain, but its history dates back to colonial Brazil, when salting meat was used to preserve food.
Carne de sol is made from beef or lamb, which is cut into strips and salted—hence the name "carne de sol," since before the invention of the refrigerator, the meat was kept drying in the sun. After salting, the meat is left to rest for a few days to remove all the sodium. It is then cooked and prepared in various ways.
Cassava, in turn, is a root vegetable native to South America and very popular in Brazil. It's rich in carbohydrates, fiber, vitamins, and minerals and can be consumed in a variety of ways: boiled, roasted, fried, and made into flour, among others.
The cultural importance of Carne de Sol com Cassava
Carne de Sol com Mandioca (Sun-dried Meat with Cassava) is a dish of great cultural significance, reflecting the diversity and richness of Brazilian cuisine. Furthermore, its preparation requires skill and knowledge, making it a highly prized dish among chefs and cooks.
| Curiosity | Interesting fact |
|---|---|
| Sun-dried meat is one of the most consumed meats in Northeast Brazil. | Due to the region's dry climate, sun-dried meat became a way to preserve meat for longer. |
| Cassava consumption is very old in Brazil. | There are records that cassava was consumed by the Indians even before the arrival of the Portuguese. |
| The combination of sun-dried meat and cassava is very popular in Brazil. | The dish is consumed especially at June festivals and family lunches. |
In Brazil, Carne de Sol com Mandioca is much more than just a meal. It's a complete gastronomic experience, encompassing tradition, culture, and history.
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History of Sun-Dried Meat with Cassava
Sun-dried meat with cassava is a typical dish of Brazilian northeastern cuisine, dating back to colonial times when salted meat was a way of preserving beef for families living far from urban centers.
Before the Portuguese arrived in Brazil, the technique of salting meat was known to the indigenous people and used as a form of preservation. Over time, salting became a tradition in Brazilian culture, and sun-dried meat became a very popular dish.
Preparing carne de sol is a laborious process that requires skill and patience. The meat is cut into cubes, salted, and left in the sun for a few days. It is then desalted and used in various Brazilian dishes, including the traditional carne de sol with cassava.
Cassava, in turn, is a tuber that is also part of Northeastern culture and cuisine. It is one of the main sources of carbohydrates in the Brazilian diet and can be consumed in a variety of ways, including boiled, fried, and added to savory or sweet dishes.
Carne de sol com mandioca (sun-dried meat with cassava) is a dish that's quite representative of Northeastern cuisine, but it's gaining more and more fans throughout Brazil. The combination of succulent, salty meat and tender, cooked cassava is delicious and perfect for a lunch with family or friends.
Conclusion
We've reached the end of our Carne de Sol com Mandioca recipe. We hope you enjoyed it and feel inspired to try this delicious Brazilian dish at home.
As we saw throughout the article, Carne de Sol com Mandioca is a very popular dish in several regions of Brazil, and each has its own special way of preparing it.
We present a simple and easy-to-follow recipe, but you can add your creativity, experiment with different seasonings and variations, and make the recipe even more delicious.
Enjoy accompanying Carne de Sol com Mandioca with some of the traditional sides we suggest, such as farofa, rice, salad, and vinaigrette.
We hope we've inspired you to appreciate and value the richness of Brazilian cuisine, and to try new flavors and typical dishes. Thank you for following us, and enjoy your meal!
FAQ
What is the ideal cooking time for Carne de Sol com Mandioca?
Cooking time may vary depending on the size and thickness of the meat, but it generally takes about 40 to 50 minutes for the carne de sol to become tender and juicy. Be sure to monitor the cooking process and check the texture of the meat before finishing the dish.
What side dishes go well with Carne de Sol com Mandioca?
Some traditional side dishes that pair perfectly with Carne de Sol com Mandioca include white rice, feijão tropeiro (a type of Brazilian bean stew), vinaigrette, and farofa (a type of farofa). These dishes complement the flavors of the meat and mandioca, offering a complete culinary experience.
Is it possible to replace sun-dried meat with another type of meat?
Yes, it's possible to substitute dried beef for other types of meat, such as jerked beef or pork. However, it's important to remember that each type of meat has different characteristics and flavors, which can influence the final result of the recipe.
Can I freeze Carne de Sol com Cassava?
Yes, you can freeze Carne de Sol com Cassava. Before freezing, make sure the meat is thoroughly cooked and the cassava is tender. Pack the dish in freezer-safe containers and store in the freezer for up to 3 months. To thaw, refrigerate overnight and then reheat over the stove or in the microwave.
Is there a vegetarian variation of Carne de Sol com Mandioca?
Yes, it's possible to make a vegetarian version of Carne de Sol com Mandioca by replacing the meat with tofu or soy protein. Use the same seasonings and follow the same cooking process as the meat, but adjust the cooking times according to the chosen ingredient.