Brazilian recipe
Onion-fried carne-seca with bottle butter (Carne seca acebolada com manteiga de garrafa)
A Brazilian classic of shredded carne-seca tossed with onions and manteiga de garrafa, full-flavoured and practical for the table.
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Ingredients
1 kg carne-seca
2 large onions
1/3 teacup manteiga de garrafa
Salt to taste
2 large onions
1/3 teacup manteiga de garrafa
Salt to taste
Where to find ingredients
Look for carne-seca and manteiga de garrafa at Brazilian or Latin American grocers, or in imported-food sections. Onions and salt are available at supermarkets and markets. If unavailable, a clearly labelled substitute is desalted dried beef for carne-seca and clarified butter for manteiga de garrafa, though the original ingredients give the intended flavour.
Preparation method
- Cut the carne-seca into pieces of about 7 cm
- Wash the pieces of meat well under running water to remove excess salt
- Put the meat in a bowl and cover with cold water. Leave it in the fridge for at least 12 hours, changing the water at least 3 times during desalting
- After desalting, drain the meat and rinse it again under running water
- Transfer the meat to a pressure cooker and cover with water, making sure not to go above two-thirds of the pot’s volume
- Cover the pot and place over high heat
- As soon as the cooker reaches pressure and starts to whistle, lower the heat and cook for 30 minutes
- Turn off the heat and wait for all the pressure to release naturally before opening the lid
- Using a slotted spoon, remove the cooked meat from the pot and place it on a platter
- While the meat is still hot, shred it with two forks. Discard any small pieces of fat or cartilage
- If you prefer, shred the meat in a mixer on low speed until you get the texture you want
- Peel the onions and cut them into half-moons about 1 cm thick
- Heat a large frying pan over medium heat
- Add the manteiga de garrafa to the hot frying pan. Add the sliced onions and season with a pinch of salt
- Fry the onions for about 5 minutes, until they soften
- Add the shredded carne-seca to the frying pan with the onions
- Stir and fry for another 5 minutes. Taste and adjust the salt if needed
- Serve immediately
Observations
Carne-seca fried with onions and manteiga de garrafa is a traditional Brazilian dish, loved for its bold flavour and fairly straightforward preparation.
It works well for a tasty lunch or as a savoury bite, bringing together the texture of shredded beef with the aroma and flavour of onions softened in bottle butter. The soaking step is essential for the right salt level and tender meat.
Follow these steps to make it at home and get an authentic, satisfying result that is easy to share.
It works well for a tasty lunch or as a savoury bite, bringing together the texture of shredded beef with the aroma and flavour of onions softened in bottle butter. The soaking step is essential for the right salt level and tender meat.
Follow these steps to make it at home and get an authentic, satisfying result that is easy to share.
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