Brazilian recipe
Carne seca acebolada com manteiga de garrafa (Carne seca acebolada com manteiga de garrafa)
A classic Brazilian dish featuring shredded sun-dried salted beef sautéed with onions and authentic clarified butter.
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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
Find carne-seca and manteiga de garrafa in specialized international grocery stores or shops stocking South American ingredients. As a substitute for carne-seca, high-quality biltong or corned beef may be used, though the texture and salt profile will differ. Ghee is an acceptable substitute for manteiga de garrafa if needed.
Preparation method
- Cut the carne-seca into pieces of approximately 7 cm
- Rinse the meat pieces well under running water to remove excess surface salt
- Place the meat in a bowl and cover with cold water. Refrigerate for at least 12 hours, changing the water at least 3 times during the soaking process
- After soaking, drain the meat and rinse it once more 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
- Seal the lid 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 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 pieces of fat or cartilage
- 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 about 1 cm thick
- Heat a large skillet over medium heat
- Add the manteiga de garrafa to the skillet. Add the sliced onions and season with a pinch of salt
- Sauté the onions for about 5 minutes until they are wilted
- Add the shredded carne-seca to the skillet with the onions
- Stir and sauté for another 5 minutes. Taste and adjust salt if necessary
- Serve immediately
Observations
Carne seca acebolada com manteiga de garrafa is a cornerstone of Brazilian cuisine, celebrated for its bold flavor and straightforward preparation. It serves as a perfect main course or a robust appetizer, pairing the specific texture of shredded, cured beef with the fragrant, nutty profile of onions sautéed in manteiga de garrafa.
The essential key to success is the desalinization process, which ensures the meat reaches the perfect balance of salinity and tenderness. Follow these steps to recreate this authentic experience in your own kitchen, delivering a savory result that never fails to impress.
The essential key to success is the desalinization process, which ensures the meat reaches the perfect balance of salinity and tenderness. Follow these steps to recreate this authentic experience in your own kitchen, delivering a savory result that never fails to impress.
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