World Flavors Cookbook

Carne de Sol

Salt-cured beef that is briefly dried in the sun, resulting in a tender meat with a concentrated flavor, typical of the Northeast.

Cuisine: Brazil

Ingredients

• 1kg beef (top sirloin or rump)
• 2 tbsp fine sea salt
• 1 tbsp sugar
• 2 tbsp clarified butter (manteiga de garrafa) for frying

Instructions

1. Rub the salt and sugar over the meat. Let it rest in a cool, ventilated place for several hours (traditionally dried in the sun).
2. Rinse the meat briefly to remove excess salt.
3. Cut into steaks or cubes.
4. Sear in a skillet with clarified butter until golden brown.
5. Serve with cassava, green beans, or baião de dois.