Brazilian recipe
Easy Carne Seca with Sautéed Onions and Manteiga de Garrafa
A classic Brazilian staple: shredded carne seca sautéed with sweet onions and authentic manteiga de garrafa. Deeply flavorful and easy to prepare at home.
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Ingredients
1 kg carne-seca
2 large onions
1/3 cup manteiga de garrafa
Salt to taste
2 large onions
1/3 cup manteiga de garrafa
Salt to taste
Where to find ingredients
Carne-seca (Brazilian sun-dried, salt-cured beef) and manteiga de garrafa (bottled clarified butter with a deep yellow color) are specialty items. Look for these in international grocery stores, Latin American markets, or specialty import shops. If you cannot find them, you may check online retailers that specialize in Brazilian goods. As a substitute for manteiga de garrafa, you can use high-quality ghee, although it will lack the specific flavor profile of the original Brazilian product.
Preparation method
- Cut the carne-seca into 7 cm chunks
- Rinse the pieces thoroughly under running water to wash away excess salt
- Place the meat in a bowl and submerge in cold water. Refrigerate for at least 12 hours, changing the water at least 3 times to desalt properly
- Once desalted, drain the meat and give it a final rinse under running water
- Transfer the meat to a pressure cooker and cover with fresh water, ensuring you don't exceed 2/3 of the pot's capacity
- Seal the lid and place over high heat
- Once the pressure cooker reaches full pressure and starts whistling, lower the heat and cook for 30 minutes
- Turn off the heat and allow the pressure to release naturally before opening the lid
- Use a slotted spoon to remove the cooked meat from the pot and set it on a platter
- While the meat is still warm, shred it using two forks. Discard any tough bits of fat or cartilage
- If you prefer, you can use a stand mixer on low speed to shred the meat until it reaches your desired consistency
- Peel the onions and slice them into half-moons about 1 cm thick
- Heat a large skillet over medium heat
- Add the manteiga de garrafa to the hot skillet. Toss in the sliced onions and season with a pinch of salt
- Sauté the onions for about 5 minutes until they become soft and translucent
- Add the shredded carne seca to the skillet with the onions
- Stir and sauté everything together for another 5 minutes. Taste and adjust the salt if needed
- Serve immediately while hot
Observations
Carne seca acebolada with manteiga de garrafa is a cornerstone of Brazilian home cooking, loved for its bold, savory profile. It’s a versatile dish that works perfectly as a hearty main course for lunch or as a delicious savory snack.
The key is the balance between the tender, shredded salt-cured beef and the sweetness of the onions caramelized in the distinctive, nutty-flavored clarified butter known as manteiga de garrafa. Taking the time to properly desalt the meat ensures the perfect texture and salt level.
Follow these steps for a foolproof way to bring this authentic Brazilian comfort food to your kitchen.
The key is the balance between the tender, shredded salt-cured beef and the sweetness of the onions caramelized in the distinctive, nutty-flavored clarified butter known as manteiga de garrafa. Taking the time to properly desalt the meat ensures the perfect texture and salt level.
Follow these steps for a foolproof way to bring this authentic Brazilian comfort food to your kitchen.
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