Brazilian recipe
Carne seca acebolada com manteiga de garrafa
A classic Brazilian dish featuring shredded sun-dried salted beef sautéed with onions and rich clarified butter.
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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 can be found at specialized Latin American food markets or international grocery stores. As a substitute for manteiga de garrafa, high-quality ghee or clarified butter may be used.
Preparation method
- Cut the carne-seca into pieces approximately 7 cm in size.
- Rinse 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 desalting process.
- After desalting, drain the meat and rinse 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 pot 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 hot, shred it using two forks. Discard any bits of fat or gristle.
- If preferred, shred the meat using a stand mixer on low speed until the desired texture is reached.
- Peel the onions and slice them into half-moons approximately 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
Carne seca acebolada com manteiga de garrafa is a traditional staple of Brazilian cuisine, cherished for its bold, savory flavor profile and straightforward preparation.
It makes for a fantastic main course or an excellent appetizer, perfectly balancing the texture of tender shredded beef with the aromatic intensity of onions sautéed in manteiga de garrafa. The desalting process is essential to ensure the perfect salt balance and the desired tenderness of the meat.
Follow these steps to prepare this authentic delight at home, ensuring a flavorful result that is sure to please any palate.
It makes for a fantastic main course or an excellent appetizer, perfectly balancing the texture of tender shredded beef with the aromatic intensity of onions sautéed in manteiga de garrafa. The desalting process is essential to ensure the perfect salt balance and the desired tenderness of the meat.
Follow these steps to prepare this authentic delight at home, ensuring a flavorful result that is sure to please any palate.
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