Brazilian recipe
Sautéed Carne Seca with Manteiga de Garrafa (Carne seca acebolada com manteiga de garrafa)
A classic Brazilian dish featuring shredded sun-dried salted beef sautéed with onions and traditional clarified butter. An authentic, flavorful staple.
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Ingredients
1 kg carne-seca
2 large onions
1/3 cup manteiga de garrafa
Salt to taste
2 large onions
1/3 cup manteiga de garrafa
Salt to taste
Where to find ingredients
You can find carne-seca and manteiga de garrafa at specialty international food markets or butcher shops that stock Latin American goods. As a substitute for manteiga de garrafa, you may use ghee (clarified butter), though the distinct flavor of the original will differ.
Preparation method
- Cut the carne-seca into pieces approximately 7 cm in size.
- Rinse the meat pieces well under running water to remove excess 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 it does not exceed the 2/3 volume limit of the pot.
- Cover the pot and place over high heat.
- Once the pressure cooker reaches full pressure, reduce the heat and cook for 30 minutes.
- Turn off the heat and allow 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 you prefer, 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 soften.
- 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 cornerstone of Brazilian cuisine, prized for its robust flavor and straightforward preparation.
It is an excellent choice for a hearty lunch or as an appetizer, blending the tender texture of shredded beef with the aromatic essence of onions sautéed in manteiga de garrafa. The desalting process is crucial to ensure the perfect balance of saltiness and the desired tenderness of the meat.
Follow these steps to prepare this delicacy at home, ensuring an authentic and savory result that is sure to please everyone.
It is an excellent choice for a hearty lunch or as an appetizer, blending the tender texture of shredded beef with the aromatic essence of onions sautéed in manteiga de garrafa. The desalting process is crucial to ensure the perfect balance of saltiness and the desired tenderness of the meat.
Follow these steps to prepare this delicacy at home, ensuring an authentic and savory result that is sure to please everyone.
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