Brazilian recipe
Carne seca acebolada com manteiga de garrafa (Carne seca acebolada com manteiga de garrafa)
A classic Brazilian recipe of shredded dried beef sautéed with onions and manteiga de garrafa. Distinctive flavor and practical preparation for your table.
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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 international markets or Latin American grocery stores. As a substitute, high-quality beef jerky or dried beef can be used for the meat, and clarified butter or ghee can replace the manteiga de garrafa.
Preparation method
- Cut the carne seca into pieces of approximately 7 cm.
- Wash the meat pieces well under running water to remove excess surface salt.
- Place the meat in a bowl and cover with cold water. Keep it in the refrigerator 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 it does not exceed the 2/3 volume limit of the pot.
- Cover the pot and place it over high heat.
- Once the pot reaches pressure and begins 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 in a dish.
- While the meat is still warm, shred it using two forks. Discard any small pieces of fat or cartilage.
- If preferred, shred the meat in a stand mixer on low speed until the desired texture is reached.
- Peel the onions and cut them into half-moons approximately 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.
- Sauté the onions for about 5 minutes, until they wilt.
- Add the shredded carne seca to the pan 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 traditional dish from Brazilian cuisine, prized for its bold flavor and relatively straightforward preparation.
It is an excellent choice for a hearty lunch or as an appetizer, combining the texture of shredded beef with the aroma and flavor of onions sautéed in manteiga de garrafa. The desalting process is crucial to ensure the right level of salt and the tenderness of the meat.
Follow these steps to prepare this delicacy at home, ensuring an authentic and flavorful result that will please everyone.
It is an excellent choice for a hearty lunch or as an appetizer, combining the texture of shredded beef with the aroma and flavor of onions sautéed in manteiga de garrafa. The desalting process is crucial to ensure the right level of salt and the tenderness of the meat.
Follow these steps to prepare this delicacy at home, ensuring an authentic and flavorful result that will please everyone.
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