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 (sun-dried salted beef)
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 are typically found in specialty Latin American grocers or international food markets. As a substitute, high-quality beef jerky or bresaola can be used, though the final texture will vary; clarified butter (ghee) is the closest functional substitute for manteiga de garrafa.
Preparation method
- Cut the carne seca into pieces approximately 7 cm in size.
- Wash the meat pieces thoroughly 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 wash it again under running water.
- Transfer the meat to a pressure cooker and cover with water, ensuring not to exceed 2/3 of the pot's volume.
- Close the lid and place over high heat.
- Once the pressure cooker reaches full pressure and begins to whistle, lower 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 tray.
- While the meat is still hot, shred it using two forks. Discard any excess fat or cartilage.
- Alternatively, 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 cornerstone of Brazilian cuisine, celebrated for its bold, savory profile and straightforward preparation.
It makes for a perfect lunch or a flavorful appetizer, perfectly balancing the texture of the shredded meat with the unique, nutty aroma of onions sautéed in manteiga de garrafa. The desalting process is essential to ensure the beef achieves the perfect balance of seasoning and tenderness.
Follow these steps to prepare this authentic dish at home, ensuring a savory result that is sure to please.
It makes for a perfect lunch or a flavorful appetizer, perfectly balancing the texture of the shredded meat with the unique, nutty aroma of onions sautéed in manteiga de garrafa. The desalting process is essential to ensure the beef achieves the perfect balance of seasoning and tenderness.
Follow these steps to prepare this authentic dish at home, ensuring a savory result that is sure to please.
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