Brazilian recipe
Onion-fried carne-seca with manteiga de garrafa (Carne seca acebolada com manteiga de garrafa)
A hearty Brazilian dish of desalted shredded carne-seca fried with onions and manteiga de garrafa, good for lunch or a savoury bite.
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Ingredients
1 kg carne-seca
2 large onions
1/3 teacup manteiga de garrafa
Salt to taste
2 large onions
1/3 teacup manteiga de garrafa
Salt to taste
Where to find ingredients
Carne-seca and manteiga de garrafa are best found through Brazilian or Latin American food shops, imported-food shelves or specialist butchers. Onions and salt are available in supermarkets and markets. If needed, use desalted dried beef and clarified butter as explicit substitutes, keeping the original Brazilian ingredients as the ideal.
Preparation method
- Cut the carne-seca into pieces of about 7 cm
- Wash the pieces of meat well under running water to remove excess salt
- Place the meat in a bowl and cover it with cold water. Leave it in the fridge for at least 12 hours, changing the water at least 3 times during desalting
- After desalting, drain the meat and wash it again under running water
- Transfer the meat to a pressure cooker and cover with water, making sure not to exceed the two-thirds limit of the pot’s volume
- Cover the pot and put it over high heat
- As soon as the pot comes up to pressure and starts to whistle, lower the heat and cook for 30 minutes
- Turn off the heat and wait for all the pressure to come down naturally before opening the lid
- With a slotted spoon, remove the cooked meat from the pot and put it on a serving dish
- While the meat is still hot, shred it using two forks. Discard any small bits of fat or cartilage
- If you prefer, shred the meat in a mixer on low speed until it reaches the texture you want
- Peel the onions and cut them into half-moons about 1 cm thick
- Heat a large frying pan over medium heat
- Add the manteiga de garrafa to the heated frying pan. Add the sliced onions and season with a pinch of salt
- Fry the onions for about 5 minutes, until they wilt
- Add the shredded carne-seca to the frying pan with the onions
- Stir and fry for another 5 minutes. Taste and adjust the salt if necessary
- Serve immediately
Observations
Carne-seca with onions and manteiga de garrafa is a traditional Brazilian dish, appreciated for its strong flavour and relatively simple method.
It is a fine choice for a tasty lunch or as a snack-style plate, combining shredded meat with the aroma and taste of onions fried in manteiga de garrafa. Desalting is the key step for getting the salt level right and keeping the meat tender.
Use these steps to prepare it at home, keeping the result authentic, savoury and pleasing at the table.
It is a fine choice for a tasty lunch or as a snack-style plate, combining shredded meat with the aroma and taste of onions fried in manteiga de garrafa. Desalting is the key step for getting the salt level right and keeping the meat tender.
Use these steps to prepare it at home, keeping the result authentic, savoury and pleasing at the table.
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