Carne de Sol
A type of salted beef, traditionally dried in the sun. Often served with baião de dois, macaxeira (cassava), and manteiga da garrafa (clarified butter).
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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Cantinho da Ceiça
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Carne de Sol emerged from the necessity to preserve meat in the arid regions of Northeastern Brazil. Indigenous techniques of curing meat with salt were combined with Portuguese methods of sun-drying, creating a preservation method adapted to the local climate and resources. This allowed communities to have a stable source of protein even during droughts.
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Carne de Sol is deeply ingrained in the culture of Northeastern Brazil, representing resilience, resourcefulness, and the adaptation of foodways to a challenging environment. It's more than just a dish; it's a symbol of the region's identity and a staple in family meals.
Regional Identity
Carne de Sol is strongly associated with the Nordeste (Northeast) region of Brazil. It's a source of pride and a culinary emblem that distinguishes the region's cuisine from other parts of the country.
Family Gatherings
It's often prepared for family meals and special occasions, fostering a sense of community and shared heritage. The preparation is a communal activity, with families often involved in the salting and drying process.
Adaptation and Resourcefulness
The dish embodies the resourcefulness of the people in the Northeast, who adapted to harsh conditions by developing methods to preserve food and create flavorful meals using locally available ingredients.
Symbol of Resilience
It represents the historical struggles and triumphs of the region, symbolizing the resilience of its people in the face of adversity.
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Carne de Sol offers a savory and slightly salty flavor profile, intensified by the drying process. It is not heavily seasoned, allowing the natural taste of the beef to shine through, complemented by the subtle richness of clarified butter (manteiga da garrafa).
The dominant flavors are salty and beefy. The drying process concentrates the meat's natural flavors. The salt acts as a preservative and enhances the umami notes. When cooked, especially with 'manteiga da garrafa', it gains a rich, almost nutty flavor that balances the saltiness. The accompanying dishes like Baião de Dois (rice and beans) and Macaxeira (cassava) provide textural and flavor contrasts, offering a complete and satisfying meal.
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Choosing the Right Cut
Select a lean cut of beef, such as sirloin or rump, to prevent the meat from becoming too greasy during the drying process.
Proper Salting
Use coarse salt and ensure it covers all surfaces of the meat evenly. The salting time varies depending on the desired level of saltiness and the thickness of the cut.
Controlling the Drying Process
While traditionally sun-dried, modern versions often use a well-ventilated area or refrigerator to prevent spoilage and control humidity. Avoid direct sunlight for prolonged periods.
Soaking and Desalting
Before cooking, soak the Carne de Sol in water for several hours (changing the water frequently) to remove excess salt. The soaking time will depend on the saltiness of the meat.
Cooking Techniques
Carne de Sol can be grilled, pan-fried, or baked. Cooking it slowly in 'manteiga da garrafa' adds richness and flavor. Avoid overcooking to prevent the meat from becoming tough.
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