Entree: Brazil – Pernambuco – Carne de Sol com Queijo Coalho (Sun-cured salted beef grilled or pan-seared and served with skewered or grilled coalho cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) carne de sol (sun-cured salted beef) or heavily salted flank/brisket prepared as directed
- Cold water for soaking as needed
- 2 tbsp (30 ml) neutral oil for searing (vegetable or peanut oil)
- 1 medium onion, sliced (approx. 6 oz / 170 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1/2 tsp (2.5 g) coarsely ground black pepper
- 1 tbsp (15 g) unsalted butter or 1 tbsp (15 ml) manteiga de garrafa if available
- 8 oz (225 g) queijo coalho, cut into 1/2-inch (1 cm) thick slices or cubes
- 1 tbsp (15 ml) olive oil for grilling the cheese
- Lime wedges, for serving
- 1/4 cup (15 g) chopped parsley or cilantro, for garnish
- Optional: 1 lb (450 g) cooked cassava (macaxeira) or rice, for serving

Instructions

1. If using traditional carne de sol that is very salty, rinse briefly under cold water and soak in cold water for 30–60 minutes, changing the water once, to reduce excess salt. Drain and pat dry with paper towels.
2. Slice the carne de sol into steaks or 1-inch (2.5 cm) strips. Season lightly with black pepper; additional salt may not be necessary after soaking.
3. Heat neutral oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the carne de sol pieces and sear without moving until a deep brown crust forms, about 3–5 minutes per side depending on thickness. Transfer to a plate and keep warm.
4. In the same skillet, add the butter and sliced onion. Sauté until the onion is soft and beginning to caramelize, about 6–8 minutes. Add the minced garlic in the last minute and stir until fragrant.
5. Return the seared carne de sol to the pan with the onions and cook together 2–3 minutes to meld flavors. Adjust seasoning if needed.
6. Meanwhile, brush queijo coalho slices lightly with olive oil and grill on a hot griddle, skillet or grill for 1–2 minutes per side until golden and slightly blistered.
7. To serve, arrange carne de sol on a platter topped with the caramelized onions and place grilled queijo coalho alongside or skewered on wooden skewers. Garnish with chopped parsley or cilantro and lime wedges. Serve with cassava or rice if desired.