Entree: Brazil – Ceara – Carne de Sol com Nata (Sun‑dried salted beef pan‑fried and served with rich cow's‑milk nata (clotted cream)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 lb (900 g) carne de sol (sun‑dried salted beef), whole piece
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 cup (240 ml) nata or heavy cream (use clotted cream or heavy cream if nata unavailable)
- 1/2 cup (120 ml) whole milk
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) coarse black pepper
- Salt to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- Cooked white rice or mashed cassava, for serving

Instructions

1. Soak and simmer the carne de sol: Trim excess fat if desired. Place the carne de sol in a large pot, cover with cold water, bring to a gentle boil, then reduce heat and simmer 25–40 minutes until meat is tender but still holds shape. Drain and let cool slightly.
2. Shred or slice: Shred the meat into bite‑sized strips or slice thinly against the grain to yield about 3–4 cups (approx. 500–600 g) usable beef.
3. Sear for color: In a large skillet, heat the vegetable oil over medium‑high heat. Add the shredded or sliced carne de sol in batches and sear until browned and slightly crisp at the edges, 3–5 minutes per side. Remove and keep warm.
4. Make the nata sauce: In the same skillet reduce heat to medium, add butter and sauté the sliced onion until translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.
5. Finish sauce and combine: Pour in the nata (or heavy cream) and milk, stir in lime juice and black pepper. Simmer gently 4–6 minutes until slightly thickened. Taste and add salt only if needed (carne de sol is salty).
6. Return beef to pan: Add the seared carne de sol back to the sauce and simmer 2–3 minutes to meld flavors. Stir in chopped cilantro or parsley.
7. Serve: Plate with white rice or mashed cassava and spoon extra nata sauce over the beef. Serve immediately.