Carne de Sol
Sun-dried beef served with baião de dois (rice and beans cooked together), cassava, and coalho cheese.
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 arose out of necessity in the arid Northeast of Brazil. Lacking refrigeration, locals developed a method of preserving meat by salting and sun-drying it. Indigenous techniques combined with Portuguese salting methods laid the foundation for this iconic dish. Baião de Dois similarly emerged from the resourcefulness of the sertão, combining readily available ingredients like rice, beans, and often queijo coalho.
Carne de Sol is more than just a dish; it's a symbol of resilience, resourcefulness, and the cultural identity of the Brazilian Northeast (Nordeste). It represents the ability to thrive in a challenging environment and a celebration of simple, yet flavorful, ingredients.
Regional Identity
Carne de Sol is deeply ingrained in the culture of the Northeast, often served during celebrations, family gatherings, and as a staple food in the region.
Preservation Techniques
The dish highlights the ingenuity of early settlers in preserving food in a climate with limited resources. The method of salting and drying meat is a testament to the region's adaptability.
Social Bonding
Sharing Carne de Sol meals is a common social activity, fostering a sense of community and shared heritage.
Carne de Sol offers a savory, slightly salty, and umami-rich flavor profile, complemented by the creamy texture of Coalho cheese and the earthy, comforting flavors of Baião de Dois. The cassava adds a slightly sweet and nutty element.
The Carne de Sol itself is salty and intensely beefy, with a concentrated flavor developed through the curing process. Baião de Dois provides a creamy and flavorful base of rice and beans, often seasoned with onions, garlic, and spices like cilantro and cumin. Coalho cheese provides a squeaky, salty, and slightly tangy contrast. Cassava, whether boiled or fried, adds a starchy sweetness that balances the savory elements.
Desalting the Meat
Before cooking, Carne de Sol needs to be properly desalted. Soaking the meat in several changes of water over a period of 12-24 hours is crucial to remove excess salt without compromising the flavor.
Baião de Dois Preparation
Use good quality rice and beans for Baião de Dois. Soaking the beans beforehand helps to reduce cooking time and improve texture. The key to a good Baião is properly seasoning it with herbs and spices.
Coalho Cheese Grilling
Coalho cheese is best enjoyed grilled. Grill the cheese until it's slightly softened and has grill marks but don't melt it completely. This gives it a delicious smoky flavor and firm texture.
Cassava Cooking
When boiling cassava, cook until tender but not mushy. Frying cassava requires a high oil temperature to achieve a crispy exterior and fluffy interior.
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