ARROZ DE CARRETEIRO is also known as “mule driver’s rice”.
It originated when the carreteiros (cargo carriers) crossing southern Brazil in ox-drawn carts cooked a mixture of dried meat and rice in an iron pan.
Without a refrigerator, the mule driver used carne de sol with the rice, which, in Rio Grande do Sul, where this recipe was born, is known as charque, because it was prepared in charqueadas, the places where charque was produced, since the late 19th century.
The drovers took the livestock to the mouth of the Arroio dos Ratos, a tributary of the Jacuí River. There the cattle were slaughtered and the meat turned into dried meat.
In the Midwest and Northeast regions of Brazil, arroz de carreteiro is also known as maria-isabel and prepared with carne do sol, which although similar to charque, has a different preparation and toucinho (bacon).
Some recipes also include the use of beans and plantain farofa.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 2 cups rice (basmati type)
- 1.1 lbs Charque (or dried beef)
- 1 onion
- 2 cloves garlic
- 4.2 cups water (boiling)
- to taste olive oil
- to taste fresh cilantro (or parsley)
Steps
Soak the meat in water for at least 24 hours, changing the water often.
Sauté the onion and garlic with bay leaf in olive oil, then add the tomatoes and the meat.
Let it season and add the rice, cover with boiling water and let it cook for about 20 minutes, serve with fresh cilantro.Adjust salt and pepper if necessary, but the dried meat is already salty on its own.
To replace charque, which is hard to find in Italy, you can choose beef jerky which can also be purchased online.
FAQs (Questions and Answers)
What is the difference between Carne do sol, Charque, and Carne seca?
Carne do sol can be made with goat meat and beef. The meat is opened, cut, and lightly salted. Then it is left to rest in ventilated places until dried from the outside.
Charque is made with beef cuts, and it is typical of the South region. It receives a layer of salt on each side and is then hung in an airy place to dry. Sometimes this process takes place over wood-fired ovens, giving the meat a smoky touch.
Carne seca follows a similar preparation process to carne do sol, but instead of lightly salting the meat, for carne seca the beef is dipped in brine, stacked, and then spread out to dehydrate.
