Brazilian recipe
Easy Carne Seca with Sautéed Onions and Manteiga de Garrafa
A classic Brazilian staple: salt-cured, shredded beef sautéed with onions and the unique, nutty flavor of authentic manteiga de garrafa. Quick and incredibly savory.
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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 is a traditional Brazilian salt-cured beef. You can find it in specialized Brazilian or Latin American grocery stores, often labeled as 'dried beef' or 'salted beef'. If unavailable, a high-quality corned beef can serve as a substitute, though the texture and salt level will differ. Manteiga de garrafa is a unique clarified butter native to Northeastern Brazil; look for it in the same specialty markets. If you cannot find it, a good quality ghee or a mix of melted butter and a splash of annatto oil can mimic the color and nutty aroma.
Preparation method
- Cut the carne-seca into pieces about 7 cm long
- Rinse the meat thoroughly under cold running water to remove the excess salt
- Place the meat in a bowl, cover with cold water, and refrigerate for at least 12 hours, changing the water at least 3 times during the soaking process
- Once desalinated, drain the meat and give it one final rinse under cold water
- Transfer the meat to a pressure cooker and cover with fresh water, ensuring you do not exceed the 2/3 fill line
- Seal the lid and place the cooker over high heat
- Once the cooker reaches pressure, lower the heat and cook for 30 minutes
- Turn off the heat and allow the pressure to release naturally before opening the lid
- Use a slotted spoon to remove the cooked meat from the pot and transfer it to a platter
- While the meat is still hot, shred it using two forks, discarding any excess fat or gristle
- Alternatively, you can shred the meat in a stand mixer on low speed until you achieve the desired texture
- Peel the onions and slice them into 1 cm thick half-moons
- Heat a large skillet or frying pan over medium heat
- Add the manteiga de garrafa to the pan, then stir in the sliced onions and a pinch of salt
- Sauté the onions for about 5 minutes, until they soften and start to wilt
- Add the shredded carne-seca to the skillet with the onions
- Toss everything together and sauté for another 5 minutes, then taste and adjust the seasoning if needed
- Serve immediately while hot
Observations
Carne seca acebolada, featuring the distinct, concentrated flavor of butter-aged 'manteiga de garrafa', is a true icon of Brazilian home cooking. It hits the perfect balance of savory, salted beef and tender, caramelized onions.
Whether you're planning a hearty weeknight dinner or a crowd-pleasing appetizer, this recipe brings the authentic taste of Brazil to your kitchen. The secret lies in the proper desalinating (dessalga) process, which ensures the meat is perfectly tender and seasoned just right.
Follow these steps for a fuss-free, delicious result that captures the soul of traditional Brazilian comfort food.
Whether you're planning a hearty weeknight dinner or a crowd-pleasing appetizer, this recipe brings the authentic taste of Brazil to your kitchen. The secret lies in the proper desalinating (dessalga) process, which ensures the meat is perfectly tender and seasoned just right.
Follow these steps for a fuss-free, delicious result that captures the soul of traditional Brazilian comfort food.
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