Entree: Brazil – Central Culinary Region – Carne de Sol (Salted sun-dried beef, pan-fried and served with cassava and farofa)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 45 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) carne de sol (salted, sun-dried beef), trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 3 cloves garlic, crushed
- 1 large onion, thinly sliced
- 1 lime, cut into wedges
- Salt and freshly ground black pepper to taste
- 1 lb (450 g) fresh cassava (mandioca), peeled and cut into 2-inch pieces
- Water as needed for boiling
- 1/4 cup (60 ml) milk (optional, for mashing cassava)
- 4 tbsp (60 g) unsalted butter for cassava mash (optional)
- For farofa:
  - 4 oz (115 g) bacon or pancetta, diced
  - 1 small onion, finely chopped
  - 2 cups (160 g) farinha de mandioca (cassava flour)
  - 1 tbsp (15 ml) vegetable oil or butter
  - Salt to taste
  - 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Rinse the carne de sol briefly under cold water and, if very salty, soak in cold water 30–60 minutes, changing water once; pat dry and bring to room temperature.
2. Meanwhile, place cassava pieces in a large pot, cover with water, add a pinch of salt, and simmer until very tender, about 20–30 minutes; drain and mash with butter and milk if desired; keep warm.
3. Make the farofa: in a skillet over medium heat, cook diced bacon until crisp; add chopped onion and sauté until soft. Stir in 1 tbsp (15 ml) oil or butter, then add farinha de mandioca a little at a time, toasting and stirring until golden and crumbly, about 5–7 minutes; season with salt and parsley and remove from heat.
4. Heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (28 g) butter in a heavy skillet over medium-high heat. Add crushed garlic briefly to flavor the fat, then discard garlic.
5. Sear the carne de sol 3–5 minutes per side (depending on thickness) until a deep brown crust forms and the interior reaches desired doneness; reduce heat if browning too quickly. Remove to a cutting board and let rest 5 minutes.
6. Slice the carne de sol thinly across the grain, season lightly with pepper, and serve with cassava mash, a generous spoonful of farofa, sliced onions if desired, and lime wedges.