Brazilian recipe
Carne seca acebolada com manteiga de garrafa (Carne seca acebolada com manteiga de garrafa)
A traditional 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
Carne-seca and manteiga de garrafa can be found at specialized Latin American grocery stores. As a substitute for manteiga de garrafa, you may use high-quality ghee or clarified butter, though the flavor profile will differ slightly from the original.
Preparation method
- Cut the carne-seca into pieces approximately 7 cm in size.
- 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 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 you do not exceed the 2/3 capacity limit of the pot.
- Cover the pot and place over high heat.
- Once the pressure cooker reaches pressure and begins to whistle, reduce the heat and cook for 30 minutes.
- Turn off the heat and wait for 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 tray.
- While the meat is still warm, shred it using two forks. Discard any excess fat or gristle.
- 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 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 have wilted.
- 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 classic staple of Brazilian cuisine, cherished for its bold, savory profile. This dish highlights the deep flavors of cured beef, traditionally balanced by the distinct, nutty aroma of manteiga de garrafa—a unique form of clarified butter.
Whether served as a hearty main course or a flavorful appetizer, it brings together the texture of perfectly shredded meat and the sweetness of caramelized onions. Proper desalting is the most critical step to achieve the ideal balance of salt and tenderness in the beef.
Follow these instructions to prepare this authentic dish in your kitchen, ensuring a result that captures the true essence of Brazilian home cooking.
Whether served as a hearty main course or a flavorful appetizer, it brings together the texture of perfectly shredded meat and the sweetness of caramelized onions. Proper desalting is the most critical step to achieve the ideal balance of salt and tenderness in the beef.
Follow these instructions to prepare this authentic dish in your kitchen, ensuring a result that captures the true essence of Brazilian home cooking.
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