Carne de Sol
Sun-dried beef, a traditional preparation method, often served with accompaniments such as macaxeira (cassava), beans, and baião de dois.
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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Em Casa
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Carne de Sol originated in the Sertão region of Northeastern Brazil. The harsh, arid climate made refrigeration impossible, leading to the development of sun-drying as a method of preserving meat. Indigenous techniques combined with European preservation methods contributed to its unique character.
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Carne de Sol is deeply embedded in the culture of Northeastern Brazil, especially in rural communities. It represents resilience, resourcefulness, and a connection to the land. It is a staple food and a symbol of the region's identity.
Sertanejo Cuisine
Carne de Sol is a cornerstone of Sertanejo cuisine, reflecting the region's arid climate and limited resources. It is often paired with other local staples like beans, cassava, and baião de dois, creating hearty and satisfying meals.
Family and Community
Preparing and sharing Carne de Sol is often a communal activity, strengthening family bonds and community ties. It is a dish served during celebrations, gatherings, and everyday meals.
Preservation Tradition
Carne de Sol represents a tradition of food preservation passed down through generations. It showcases the ingenuity of adapting to challenging environmental conditions and maximizing available resources.
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Carne de Sol boasts a savory, slightly salty flavor with a firm texture. The sun-drying process intensifies the beef's natural umami notes, creating a rich and satisfying taste.
The primary flavor profile is intensely beefy and savory, enhanced by the salt used in the curing process. While not overly salty, a noticeable saltiness permeates the meat. The sun-drying process also contributes to a slightly chewy, yet tender texture. The flavor can vary depending on the cut of beef used, the amount of salt, and the length of drying. Different herbs and spices are sometimes added during preparation for enhanced flavor profiles, though traditionally it's kept simple.
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Desalting the Meat
Soaking the Carne de Sol in water for several hours, changing the water frequently, is crucial to remove excess salt. The soaking time depends on the saltiness of the meat.
Slow Cooking
Slow cooking methods, such as simmering or grilling over low heat, are recommended to ensure the meat is tender and cooked through without becoming dry.
Pairing Suggestions
Carne de Sol is traditionally served with macaxeira (cassava), beans, baião de dois (rice and beans cooked together), queijo coalho (grilled curd cheese), and farofa (toasted cassava flour).
Storage
Once cooked, Carne de Sol can be stored in the refrigerator for several days. It can also be frozen for longer storage, although the texture may change slightly upon thawing.
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