📝 About This Recipe
Originating from the arid hinterlands of Northeastern Brazil, Carne-de-Sol is a traditional salt-cured delicacy that balances deep beefy richness with a tender, melt-in-your-mouth texture. Unlike jerky, this meat is lightly cured and partially dehydrated, preserving its succulence while developing a complex, savory profile. Traditionally dried under the intense equatorial sun, this recipe brings that rustic, smoky, and buttery experience to your kitchen, finished with the essential 'Manteiga de Garrafa' (bottled butter).
🥗 Ingredients
The Cure
- 3 pounds Beef Top Sirloin (Picanha or Alcatra) (cut into thick 2-inch wide steaks or slabs)
- 1/4 cup Kosher Salt (do not use table salt)
- 1 tablespoon Granulated Sugar (helps balance the salt and aids browning)
- 1 teaspoon Liquid Smoke (optional, to mimic traditional outdoor drying pits)
The Searing & Finishing
- 1/2 cup Clarified Butter (Ghee) (traditional 'Manteiga de Garrafa' substitute)
- 2 large Red Onion (sliced into thick rings)
- 6 pieces Garlic Cloves (smashed and peeled)
- 1/2 bunch Fresh Cilantro (roughly chopped)
- 1/2 cup Heavy Cream (for the optional 'Carne de Sol na Nata' finish)
Traditional Accompaniments
- 2 pounds Cassava (Yuca) Root (peeled, boiled until tender)
- 10 ounces Brazilian Coalho Cheese (or Halloumi, sliced for grilling)
- 2 cups White Rice (cooked)
👨🍳 Instructions
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1
Pat the beef slabs completely dry with paper towels. Any surface moisture will interfere with the curing process.
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2
In a small bowl, mix the kosher salt and sugar. If using liquid smoke, brush a very thin layer onto the meat first.
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3
Rub the salt mixture generously over all sides of the beef. Ensure an even coating, especially in any crevices.
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4
Place the meat on a wire rack set over a baking sheet. This allows air to circulate around the entire piece of meat. Refrigerate uncovered for 24 to 48 hours.
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5
After the curing period, the meat should feel firm and look darker. Rinse the meat quickly under cold water to remove excess surface salt, then pat extremely dry.
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6
Cut the cured beef into bite-sized cubes or keep them as thick steaks depending on your preference.
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7
Heat a heavy cast-iron skillet over medium-high heat. Add 3 tablespoons of the clarified butter.
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8
Sear the beef in batches to avoid crowding the pan. Cook until a deep brown, crusty exterior forms (about 3-4 minutes per side). The inside should remain slightly pink and juicy.
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9
Remove the meat and set aside. In the same pan, add the remaining butter, sliced onions, and smashed garlic.
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10
Sauté the onions until they are soft and slightly caramelized, picking up the flavorful brown bits (fond) from the beef.
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11
Optional: Add the heavy cream to the onions to create a 'Na Nata' sauce, simmering for 2 minutes until thickened.
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12
Return the beef to the pan, tossing it with the onions and butter (or cream) to coat thoroughly.
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13
In a separate pan, sear the boiled cassava and Coalho cheese in a little butter until golden brown and crispy on the edges.
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14
Garnish the meat with a generous handful of fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Always use a cooling rack during the fridge-cure phase; if the meat sits in its own juices, it will brine rather than dry. If you find the meat too salty after curing, soak it in cold milk for 30 minutes before cooking to mellow the flavor. For the most authentic texture, choose a cut with a good fat cap, like Picanha; the fat protects the meat during the drying process. Don't overcook the beef in the skillet; since it is partially dehydrated, it can become tough if cooked past medium-well. Use a high-smoke-point fat like clarified butter or tallow to get that signature dark crust without burning the oil.
🍽️ Serving Suggestions
Serve with 'Feijão de Corda' (black-eyed peas) mixed with toasted cassava flour (farofa). Pair with a cold Brazilian Pilsner or a classic Caipirinha to cut through the richness of the butter. Offer a side of 'Vinagrete' (Brazilian tomato and onion salsa) for a bright, acidic contrast. Serve alongside 'Paçoca de Pilão', a traditional savory crumble made of crushed dried meat and manioc flour. A side of fried sweet plantains adds a lovely sugary balance to the salty beef.