📝 About This Recipe
Transport your senses to the heart of Northeastern Brazil with this iconic pairing of salt-cured beef and tender cassava. Carne de Sol is traditionally cured under the tropical sun, resulting in a rich, concentrated beef flavor that contrasts beautifully with the creamy, buttery texture of boiled and pan-seared macaxeira. Finished with a drizzle of nutty Manteiga de Garrafa (bottled butter), this dish is a rustic masterpiece of Brazilian soul food.
🥗 Ingredients
The Beef (Carne de Sol)
- 2 lbs Carne de Sol (Sun-dried beef) (Top sirloin or rump cap cut into large cubes or thick steaks)
- 4 tablespoons Manteiga de Garrafa (Bottled Butter) (Can substitute with Ghee if unavailable)
- 2 large Red Onion (Sliced into thick rings)
- 4 cloves Garlic (Minced)
The Macaxeira (Cassava)
- 2 lbs Fresh Cassava (Yuca) (Peeled and cut into 3-inch chunks)
- 1 tablespoon Salt (For the boiling water)
- 2 tablespoons Unsalted Butter (For pan-searing)
- 1 piece Bay Leaf (Add to boiling water)
Garnish and Finishing
- 1/4 cup Cilantro or Scallions (Finely chopped)
- 7 oz Queijo Coalho (Optional; cubed and seared)
- 8-10 pieces Biquinho Peppers (For a mild, tangy pop of color)
👨🍳 Instructions
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1
Begin by desalinating the Carne de Sol. Submerge the beef in cold water for at least 12 hours (up to 24), changing the water every 4 hours. This removes excess salt while keeping the meat tender.
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2
After soaking, pat the beef completely dry with paper towels. If the pieces are very thick, cut them into 1.5-inch cubes or steaks against the grain.
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3
Prepare the cassava: Place the peeled chunks in a large pot or pressure cooker. Cover with water, add the tablespoon of salt and the bay leaf.
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4
If using a regular pot, boil for 25-30 minutes. If using a pressure cooker, cook for 15 minutes after it reaches pressure. The cassava should be fork-tender but not falling apart.
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5
Drain the cassava and carefully remove the woody fibrous core from the center of each piece while still warm.
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6
In a large heavy-bottomed skillet (preferably cast iron), heat 2 tablespoons of Manteiga de Garrafa over medium-high heat.
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7
Add the beef in batches to avoid crowding. Sear until a deep golden-brown crust forms on all sides, about 4-5 minutes per side. Remove beef and set aside.
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8
In the same skillet, add the remaining butter and the sliced red onions. Sauté until they are softened and slightly caramelized, scraping up the flavorful beef bits from the bottom.
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9
Add the minced garlic to the onions and cook for 1 minute until fragrant. Return the beef to the pan and toss to combine with the onions.
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10
In a separate frying pan, melt 2 tablespoons of butter. Add the boiled cassava chunks and fry for 3-5 minutes until the edges are crispy and golden.
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11
Optional: If using Queijo Coalho, sear the cheese cubes in the same pan as the cassava until they have a brown crust.
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12
Arrange the beef and onions on one side of a large platter and the golden cassava on the other.
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13
Garnish generously with chopped cilantro, scallions, and the bright red biquinho peppers for an authentic finish.
💡 Chef's Tips
Don't skip the desalination process; otherwise, the dish will be overwhelmingly salty. If you can't find authentic Carne de Sol, you can 'quick-cure' a flank steak by salting it heavily and letting it sit in the fridge uncovered for 24 hours. Always remove the central stringy core of the cassava after boiling; it is inedible and ruins the texture. Use a cast iron skillet to get that characteristic 'burnt' buttery flavor known as 'borra' in Brazil. Manteiga de Garrafa is the secret to the dish's aroma; if using Ghee, add a pinch of salt to mimic the flavor profile.
🍽️ Serving Suggestions
Serve with a side of 'Feijão de Corda' (black-eyed peas) cooked with bacon. Pair with a cold Brazilian pilsner or a classic Caipirinha with lime. A side of white rice and farofa (toasted cassava flour) provides the perfect textural contrast. Offer a spicy Malagueta pepper oil on the side for those who enjoy heat. Finish the meal with a slice of guava paste and cheese (Romeo and Juliet).