The Best Carne de Sol Recipe: Brazilian Cured Beef and Yuca
Brazilian Carne de Sol
Today on the Takrecipe website, we bring you a beloved dish from the northeastern region of Brazil—Carne de Sol with Cassava. This flavorful meal is made with salt-cured beef that is slow-cooked to perfection and served alongside tender cassava, creating a delicious combination of textures and tastes. Carne de Sol has been a staple in Brazilian cuisine for centuries, originally developed as a preservation method. Now, it’s a celebrated dish enjoyed with various sides such as farofa, rice, or creamy cheese. Let’s explore how to prepare this iconic Brazilian specialty at home!
Ingredients (Serves 4)
- For the Carne de Sol:
- 1.5 lbs (700g) beef (sirloin or rump cut)
- 2 tbsp coarse salt
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tbsp butter
- For the Cassava:
- 1.5 lbs (700g) cassava (yuca), peeled and cut into chunks
- 1 tsp salt
- 2 tbsp butter
- 1 tbsp chopped parsley (for garnish)
- Optional Side Dishes:
- Farofa (toasted cassava flour)
- Vinaigrette sauce (diced tomatoes, onions, and vinegar)
- White rice
Prepare the Carne de Sol
Pat the beef dry with paper towels. Rub the coarse salt evenly over all sides of the meat. Place the meat on a rack over a tray and refrigerate uncovered for 24-48 hours, turning it every 12 hours. This process removes excess moisture and enhances the flavor. Before cooking, rinse the salt off the meat and soak it in a bowl of fresh water for 2-3 hours, changing the water twice to balance the saltiness.
Cook the Carne de Sol
Heat olive oil in a heavy skillet or grill pan over medium-high heat. Sear the beef on each side for 5-7 minutes until a golden-brown crust forms. Lower the heat and add butter, onions, and garlic to the pan. Sauté until the onions become soft and caramelized, about 5 minutes. Remove the meat from heat, let it rest for 5 minutes, then slice it into thick strips.
Prepare the Cassava
In a large pot, boil cassava with salted water for 30-40 minutes, or until tender. Drain and remove the fibrous core from the cassava pieces. Mash the cassava with butter for a creamy texture, or pan-fry it for a crispy exterior. Garnish with chopped parsley before serving.
Assemble and Serve
Arrange the sliced Carne de Sol on a serving plate. Place the cassava alongside the meat. Serve with farofa, vinaigrette sauce, and rice for an authentic Brazilian experience.
Tips
Choose the right cut of meat
🟢Sirloin, rump, or beef chuck works best for Carne de Sol as they retain moisture while curing.
Balance the saltiness
🟢The soaking step is crucial to avoid overly salty meat; adjust the time based on personal preference.
Enhance the flavor
🟢Serve with queijo coalho (Brazilian grilled cheese) or a drizzle of lime juice for an extra touch of authenticity.