Brazilian recipe
Easy Pan-Fried Carne Seca with Manteiga de Garrafa
A classic Brazilian dish of shredded salt-cured beef, sautéed with sliced onions and rich, golden clarified butter.
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Ingredients
1 kg carne seca (salt-cured beef)
2 large onions
80ml manteiga de garrafa (or substitute with melted ghee)
Sea salt to taste
2 large onions
80ml manteiga de garrafa (or substitute with melted ghee)
Sea salt to taste
Where to find ingredients
Carne seca and manteiga de garrafa can be sourced from specialist Latin American grocers or online international food retailers. Ghee is a suitable substitute for manteiga de garrafa and is widely available in the world foods aisle of most major supermarkets.
Preparation method
- Cut the carne seca into 7cm chunks
- Rinse the beef thoroughly under cold running water to remove surface salt
- Place the meat in a bowl, cover with cold water, and refrigerate for at least 12 hours, changing the water at least three times during the soaking process
- Drain the beef and rinse it once more under cold running water
- Place the meat into a pressure cooker and cover with fresh water, ensuring it does not exceed the two-thirds fill line
- Seal the lid and place over high heat
- Once the cooker reaches pressure, reduce the heat and cook for 30 minutes
- Turn off the heat and allow the pressure to release naturally before opening the lid
- Using a slotted spoon, transfer the cooked beef to a serving dish
- While the meat is still warm, shred it using two forks, discarding any excess fat or gristle
- Alternatively, pulse the meat in a stand mixer on a low setting until the desired texture is reached
- Peel the onions and slice them into 1cm thick half-moons
- Heat a large frying pan over medium heat
- Add the manteiga de garrafa to the pan, then stir in the onions with a pinch of salt
- Sauté the onions for about 5 minutes until soft and translucent
- Add the shredded beef to the pan with the onions
- Stir and sauté for a further 5 minutes, then taste and adjust the salt if necessary
- Serve immediately
Observations
Carne seca acebolada with manteiga de garrafa is a cornerstone of Brazilian home cooking, prized for its bold, savoury profile. This dish pairs the deep, umami intensity of cured beef with the sweet caramelisation of onions, all brought together by the unique, nutty flavour of traditional Brazilian bottled butter. Mastering the soaking process is essential to achieve the perfect balance of flavour and tenderness. Follow these steps to recreate this authentic taste in your own kitchen.
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