Carne do Sol
Sun-dried beef, a popular dish in northeastern Brazil.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Aqui & Acolá
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Carne do Sol originated in the arid northeastern region of Brazil, where refrigeration was historically scarce. Indigenous techniques of preserving meat through salting and drying were combined with European curing methods, leading to the development of this unique preservation process.
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Carne do Sol is deeply ingrained in the culture of northeastern Brazil, representing resourcefulness, tradition, and the region's unique culinary heritage. It is more than just food; it’s a symbol of the region's resilience and culinary identity.
Regional Identity
Carne do Sol is a symbol of northeastern Brazil, often associated with the region's history of overcoming hardship and utilizing local resources. It's a dish that evokes feelings of nostalgia and regional pride.
Social Gatherings
Carne do Sol is a popular dish served during social gatherings, family meals, and celebrations. Sharing Carne do Sol is a way to connect with others and celebrate northeastern Brazilian culture.
Culinary Heritage
The dish represents the ingenuity of northeastern Brazilians in preserving food in a hot and dry climate. The traditional methods passed down through generations showcase the region's culinary heritage.
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Carne do Sol offers a savory and subtly salty flavor profile with a firm, yet tender texture. Its unique taste comes from the curing process, which intensifies the beef's natural flavors without making it overly salty.
The flavor of Carne do Sol is predominantly savory and beefy, with a subtle saltiness. The drying process concentrates the meat's natural umami flavors. Depending on the preparation method, it can also have notes of garlic, onion, or other seasonings added during cooking. It is often served with sides like baião de dois (rice and beans), mandioca (cassava), and queijo coalho (grilled cheese), which complement its rich flavor.
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Desalting Process
It is crucial to properly desalt Carne do Sol before cooking. Soak the meat in water for several hours (or overnight), changing the water multiple times, to remove excess salt. The soaking time depends on how salty the meat is.
Cooking Methods
Carne do Sol can be cooked in various ways, including grilling, pan-frying, or baking. Slow cooking methods like braising or pressure cooking can also tenderize the meat further.
Complementary Sides
Carne do Sol is traditionally served with northeastern Brazilian staples such as baião de dois (rice and beans cooked together), mandioca (cassava), and queijo coalho (grilled cheese). These sides complement the savory flavor of the meat.
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