Carne de Sol — Northeast Brazilian Sun-Dried Beef
Carne de sol is lightly cured, salted beef from Northeast Brazil — grilled or pan-seared for a salty, tender high-protein meal. Served with butter beans and mandioca.
240mPrep
30mCook
3Servings
510Calories
52gProtein
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Ingredients
- carne de sol (sun-dried beef)
- butter beans (cooked)
- cassava (mandioca)
- butter
- garlic cloves
- onion
- olive oil
- black pepper
- green onion
Ingredients
- 500 g carne de sol (sun-dried beef)
- 200 g butter beans (cooked)
- 300 g cassava (mandioca)
- 20 g butter
- 3 piece garlic cloves
- 1 medium onion
- 15 ml olive oil
- 3 g black pepper
- 15 g green onion
Instructions
- Soak carne de sol in water for 2-4 hours to reduce salt. Drain and pat dry.
- Boil cassava in salted water until very tender, about 20 minutes. Drain and toss with butter.
- Grill or pan-sear carne de sol over high heat, 4-5 minutes per side.
- Sauté onion and garlic in olive oil. Add butter beans, season and heat through.
- Serve beef sliced with cassava and beans, garnished with green onion.