Brazilian recipe
Sautéed Carne Seca with Manteiga de Garrafa (Carne seca acebolada com manteiga de garrafa)
A classic Brazilian dish of shredded salt-cured beef sautéed with onions and authentic clarified butter, known for its deep, savory flavor.
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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 and manteiga de garrafa are typically found in specialty Latin American grocery stores. As substitutes for manteiga de garrafa, one may use clarified butter (ghee), though it lacks the specific traditional flavor profile.
Preparation method
- Cut the carne seca into pieces of approximately 7 cm.
- Wash the meat pieces well under running water to remove excess surface salt.
- Place the meat in a bowl and cover with cold water. Keep it in the refrigerator for at least 12 hours, changing the water at least 3 times during the soaking process.
- After soaking, drain the meat and wash it again under running water.
- Transfer the meat to a pressure cooker and cover with water, ensuring not to exceed the 2/3 volume limit of the pot.
- Cover the pot and place over high heat.
- Once the pot reaches pressure and begins 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 tray.
- While the meat is still warm, shred it using two forks. Discard any bits of fat or cartilage.
- If you prefer, shred the meat in a stand mixer on low speed until the desired texture is reached.
- Peel the onions and cut them into half-moons about 1 cm thick.
- Heat a large skillet over medium heat.
- Add the manteiga de garrafa to the heated skillet. Add the sliced onions and season with a pinch of salt.
- Sauté the onions for about 5 minutes, until they soften.
- Add the shredded carne seca to the skillet with the onions.
- Stir and sauté for another 5 minutes. Taste and adjust the salt if necessary.
- Serve immediately.
Observations
Carne seca acebolada com manteiga de garrafa is a cornerstone of Brazilian cuisine, cherished for its robust flavor profile and straightforward preparation.
This dish makes for a satisfying lunch or an excellent appetizer, perfectly balancing the texture of shredded, salt-cured beef with the unique aroma of onions caramelized in manteiga de garrafa. The essential desalinating process is key to achieving the perfect salt balance and ensuring the meat is tender.
Follow these steps to prepare this authentic delight at home, guaranteeing a result that captures the traditional taste and soul of Brazilian comfort food.
This dish makes for a satisfying lunch or an excellent appetizer, perfectly balancing the texture of shredded, salt-cured beef with the unique aroma of onions caramelized in manteiga de garrafa. The essential desalinating process is key to achieving the perfect salt balance and ensuring the meat is tender.
Follow these steps to prepare this authentic delight at home, guaranteeing a result that captures the traditional taste and soul of Brazilian comfort food.
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