Brazilian recipe
Carne seca acebolada com manteiga de garrafa
A classic Brazilian recipe of shredded dried beef sautéed with onions and manteiga de garrafa for an unmistakable flavor.
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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 at specialized Latin American food markets. As a substitute, corned beef may be used for the meat, and high-quality clarified butter (ghee) can stand in for manteiga de garrafa if necessary.
Preparation method
- Cut the carne seca into pieces of approximately 7 cm.
- Wash the meat pieces well under running water to remove excess 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.
- Cover the pot and place over high heat.
- Once the pot reaches pressure and starts to whistle, reduce the heat and cook for 30 minutes.
- Turn off the heat and wait for 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 hot, shred it using two forks. Discard any pieces of fat or cartilage.
- If you prefer, shred the meat in a stand mixer on low speed until you reach the desired texture.
- Peel the onions and cut them into half-moons about 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 wilt.
- 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 traditional dish in Brazilian cuisine, cherished for its bold flavor and straightforward preparation.
It makes an excellent choice for a hearty lunch or as an appetizer, perfectly balancing the texture of shredded beef with the aroma and depth of onions sautéed in manteiga de garrafa. The desalting process is crucial to ensure the right salinity and tenderness of the meat.
Follow these steps to prepare this delicacy at home, ensuring an authentic and flavorful result that is sure to please everyone.
It makes an excellent choice for a hearty lunch or as an appetizer, perfectly balancing the texture of shredded beef with the aroma and depth of onions sautéed in manteiga de garrafa. The desalting process is crucial to ensure the right salinity and tenderness of the meat.
Follow these steps to prepare this delicacy at home, ensuring an authentic and flavorful result that is sure to please everyone.
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