Brazilian recipe
Easy Carne Seca Acebolada with Manteiga de Garrafa
A classic Brazilian dish of shredded dried beef sautéed with onions and 'manteiga de garrafa'. Enjoy its unmistakable flavour and simple preparation at your table.
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Ingredients
1 kg dried beef (carne-seca)
2 large onions
1/3 cup (100ml) 'manteiga de garrafa' (clarified butter)
Salt to taste
2 large onions
1/3 cup (100ml) 'manteiga de garrafa' (clarified butter)
Salt to taste
Where to find ingredients
Dried beef (carne-seca) can usually be found in specialist butcher shops or larger supermarkets, often in the international or ethnic food sections. If you can't find 'manteiga de garrafa', you can substitute with ghee or clarified butter.
Preparation method
- Cut the dried beef into pieces about 7 cm long
- Rinse the beef pieces thoroughly under running water to remove excess salt
- Place the beef in a bowl, cover with cold water, and refrigerate for at least 12 hours, changing the water at least 3 times during the desalting process
- After desalting, drain the beef and rinse it again under running water
- Transfer the beef to a pressure cooker and cover with water, making sure not to fill more than 2/3 of the pot
- Cover the pot and place it over high heat
- As soon as the cooker reaches pressure and starts whistling, 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 beef from the pot and place it in a serving dish
- While the beef is still hot, shred it using two forks. Discard any small pieces of fat or gristle
- Alternatively, shred the beef in a stand mixer on low speed until you achieve the desired texture
- Peel the onions and slice them into half-moons about 1 cm thick
- Heat a large frying pan over medium heat
- Add the 'manteiga de garrafa' to the hot pan. Add the sliced onions and season with a pinch of salt
- Sauté the onions for about 5 minutes until they soften
- Add the shredded dried beef to the pan with the onions
- Stir and sauté for another 5 minutes. Taste and adjust salt if needed
- Serve immediately
Observations
Carne seca acebolada with manteiga de garrafa is a traditional dish in Brazilian cuisine, loved for its bold flavour and relatively straightforward preparation.
It's a great option for a tasty lunch or as a snack, pairing the texture of shredded beef with the aroma and taste of onions sautéed in 'manteiga de garrafa'. The desalting process is key to getting the right saltiness and tenderness.
Follow these steps to make this delicacy at home, ensuring an authentic, flavourful result that everyone will enjoy.
It's a great option for a tasty lunch or as a snack, pairing the texture of shredded beef with the aroma and taste of onions sautéed in 'manteiga de garrafa'. The desalting process is key to getting the right saltiness and tenderness.
Follow these steps to make this delicacy at home, ensuring an authentic, flavourful result that everyone will enjoy.
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