Carne de Sol
Carne de sol is a method of curing beef in Brazil. Meat is heavily salted and exposed to the sun for a day or two.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Carne de Sol's origins are deeply intertwined with the history of Brazil's sertão (backlands). It arose out of necessity, as a method for preserving meat in the arid, hot climate where refrigeration was unavailable. Indigenous preservation techniques, combined with knowledge brought by Portuguese colonizers, likely contributed to the development of this method.
Carne de Sol is more than just food; it's a cultural symbol of the Brazilian Northeast, particularly the sertão region. It represents resourcefulness, resilience, and a connection to the land.
Regional Identity
Carne de Sol is strongly associated with the Northeast of Brazil and is often featured in traditional dishes from this region. It is a source of regional pride.
Family and Tradition
The preparation and consumption of Carne de Sol are often family affairs, passed down through generations. The curing process itself can be a communal activity.
Restaurant staple
The dish can be found in many restaurants specializing in comida nordestina (Northeastern cuisine) all over Brazil, and is considered a staple.
Salty and savory, with a slightly chewy texture. The flavor is concentrated beef, due to the curing process.
The dominant flavor is saltiness from the heavy salting process. This is balanced by the natural umami of the beef. The drying process concentrates the beef flavor. Depending on the cut used, there can be varying degrees of fat and connective tissue, which contribute to the texture and flavor complexity.
Desalting
Soaking the Carne de Sol in water for several hours (or even overnight), changing the water frequently, is crucial to remove excess salt before cooking. The soaking time depends on the thickness of the meat and your personal salt preference.
Cooking methods
Carne de Sol can be grilled, fried, or cooked in stews. Slow cooking methods are often preferred to tenderize the meat. Popular accompaniments include mandioca (cassava), feijão de corda (cowpea beans), baião de dois (rice and beans dish) and manteiga de garrafa (clarified butter).
Storage
Even after curing, Carne de Sol benefits from refrigeration. It should be tightly wrapped to prevent it from drying out further.
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