Brazilian recipe
Sautéed Shredded Dried Beef with Manteiga de Garrafa (Carne seca acebolada com manteiga de garrafa)
A classic Brazilian dish featuring tender shredded dried beef sautéed with onions and the unique, rich flavor of manteiga de garrafa.
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Ingredients
1 kg of carne-seca
2 large onions
1/3 cup of manteiga de garrafa
Salt to taste
2 large onions
1/3 cup of manteiga de garrafa
Salt to taste
Where to find ingredients
Carne-seca and manteiga de garrafa are specific Brazilian specialty ingredients. They can be found in Latin American specialty markets or international food shops. If unavailable, salted cured beef or high-quality biltong may be used as a substitute for carne-seca; ghee or clarified butter may be used as a substitute for manteiga de garrafa.
Preparation method
- Cut the carne-seca into pieces approximately 7 cm in size
- Wash the meat pieces thoroughly under running water to remove excess surface salt
- Place the meat in a bowl and cover with cold water. Refrigerate for at least 12 hours, changing the water at least 3 times during the desalting process
- After desalting, drain the meat and wash it again under running water
- Transfer the meat to a pressure cooker and cover with water, ensuring you do not exceed 2/3 of the pot's volume
- Cover the pot and place over high heat
- Once the pressure cooker reaches pressure and begins to whistle, reduce 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 warm, shred it using two forks. Discard any bits of fat or cartilage
- If preferred, shred the meat in a stand mixer on low speed until the desired texture is achieved
- 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 wilt
- 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
Sautéed dried beef (carne seca) with manteiga de garrafa is a staple of Brazilian cuisine, renowned for its bold, savory profile. This dish is perfect for a hearty lunch or as a flavorful appetizer, highlighting the contrast between the tender, shredded texture of the beef and the aromatic, slightly nutty depth of onions caramelized in clarified butter.
Achieving the perfect balance of seasoning and texture depends largely on the thoroughness of the desalting process. By following these steps, you can recreate an authentic and satisfying experience in your own kitchen.
Achieving the perfect balance of seasoning and texture depends largely on the thoroughness of the desalting process. By following these steps, you can recreate an authentic and satisfying experience in your own kitchen.
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