The carne de sol is the salted meat typical of northeastern Brazil. It is an essential product for the region and is believed to have originated from the indigenous practice of roasting game to preserve it for weeks.
It is prepared with beef (usually the rear) cut, lightly salted, and left to rest hanging in a covered and well-ventilated place.
It is also known by other names such as “carne-de-sertão” (semi-arid area), “carne-de-viagem” (travel), “carne-mole” (soft), and “carne de vento“. It keeps for a few days at room temperature.
In Brazil, it is easy to find it already prepared and pre-cut at the supermarket (see photo), and in this case, it requires soaking in cold water for several hours, preferably 24 hours, to remove some of the salt.
It is recommended to cut the meat into small cubes, cover it completely with water, and let it soak in the fridge, changing the water every 6 hours. It can also be blanched for a few minutes before being used in preparation.
It is not available here, so it must be prepared using the sirloin.
It’s a very tasty recipe that I love, and in northeastern Brazil, you often find it even in beach shacks, sautéed with onion.
During my stay in Jericoacoara, I not only ate it at the restaurant “Forneria da praia,” but I also cooked it by sautéing it with bacon (see photo below).
This is the basic recipe.
- Difficulty: Medium
- Cost: Economical
- Rest time: 20 Hours
- Preparation time: 4 Hours
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Brazilian
Ingredients
- 2.2 lbs Beef sirloin
- 2 oz Fine salt
- to taste Butter
Preparation
Take the piece of meat and trim the excess fat.
Rub two-thirds of the salt over the entire surface of the meat, place it in a container, and store it in the fridge for 4 hours.
After this time, the meat will have a more opaque color on the correctly salted parts. Use the remaining salt to cover mainly the lighter areas. Subsequently, enclose the sirloin in a large plastic bag to allow the liquids to drain without wetting the meat.
Store everything for 18 – 20 hours in the refrigerator.
After the curing time, remove the meat from the refrigerator and cut each piece in half.
Heat a large skillet over medium heat. Add the pieces of meat side by side and let them brown without stirring for about 1 minute: no oil is needed, the meat will develop a golden crust.
Turn the pieces to brown the meat on all sides.
Let the pieces rest for a few minutes: this resting time is important to make the meat tender and juicy.
Transfer the meat to a pan with the butter and let it season over medium heat for a few minutes, adding onions or other ingredients like bacon, vegetables, and potatoes as desired.
Carne do sol and bacon.
The carne do sol can be served with fried macaxeira, with mashed cassava, with fritas (French fries) or as the filling for beiju de manioca or bolinhos.
Once ready and sautéed, its use is versatile.
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If you also want to try it with bacon, you can purchase it HERE.
Can Carne de sol be prepared with a dehydrator?
Yes, once salted, it can be dried with a dehydrator for 7 hours.
