Brazilian recipe
Carne seca sauteed with onions and manteiga de garrafa (Carne seca acebolada com manteiga de garrafa)
A classic Brazilian carne seca dish, shredded and sauteed with onions and manteiga de garrafa for a bold, homestyle plate.
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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
Look for carne seca and manteiga de garrafa in Brazilian or Latin American grocery shops, imported-food sections, or specialist online grocers that deliver locally. Onions and salt are available in regular supermarkets and food shops. If manteiga de garrafa is unavailable, clarified butter is only a stated substitute; the original ingredient is preferred.
Preparation method
- Cut the carne seca into pieces of about 7 cm
- Rinse the pieces of meat well under running water to remove excess salt
- Put the meat in a bowl and cover 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 rinse it again under running water
- Transfer the meat to a pressure cooker and cover with water, making sure not to go past two-thirds of the cooker's capacity
- Close the cooker and place it over high heat
- As soon as the cooker reaches pressure and starts to whistle, lower the heat and cook for 30 minutes
- Turn off the heat and let all the pressure release naturally before opening the lid
- With a slotted spoon, lift the cooked meat from the cooker and place it on a platter
- While the meat is still hot, shred it with two forks. Discard any bits of fat or cartilage
- If you prefer, shred the meat in a stand 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 pan. Add the sliced onions and season with a pinch of salt
- Saute the onions for about 5 minutes, until they soften
- Add the shredded carne seca to the pan with the onions
- Stir and saute for another 5 minutes. Taste and adjust the salt if needed
- Serve straight away
Observations
Carne seca sauteed with onions and manteiga de garrafa is a traditional Brazilian dish, loved for its deep savoury flavour and fairly simple preparation.
It works well for a hearty lunch or as a shared bite, bringing together the texture of shredded meat with the aroma of onions softened in manteiga de garrafa. The desalting step matters, because it keeps the meat tender and the salt level balanced.
Follow these steps to make it at home with an authentic, satisfying result.
It works well for a hearty lunch or as a shared bite, bringing together the texture of shredded meat with the aroma of onions softened in manteiga de garrafa. The desalting step matters, because it keeps the meat tender and the salt level balanced.
Follow these steps to make it at home with an authentic, satisfying result.
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