Carne de Sol à Sertaneja
Sun-dried meat (Carne de Sol) served with baião de dois, cassava cream, and butter.
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 (sun-dried meat) originated as a method of preserving meat in the arid Sertão region of Northeastern Brazil, where refrigeration was unavailable. The indigenous populations had their own methods of preserving meat, but the introduction of cattle by European colonizers led to the development of Carne de Sol. Baião de Dois also originates from the Northeast, born of resourcefulness and the combination of readily available ingredients. Cassava cream highlights the importance of cassava in the diet, and the use of butter adds richness, reflecting both indigenous and European influences.
Carne de Sol à Sertaneja is deeply embedded in the culture of Northeastern Brazil, representing resilience, resourcefulness, and the region's unique culinary identity.
Regional Identity
This dish is a symbol of the Sertão region's history and culture. It reflects the challenges of living in a dry, harsh environment and the ingenuity of its people in preserving food.
Family Meals
Carne de Sol à Sertaneja is often enjoyed as a communal meal with family and friends, particularly during celebrations or special occasions. It fosters a sense of togetherness and shared heritage.
Festivals and Celebrations
The dish is commonly served at regional festivals and cultural events, showcasing the region's culinary traditions to a wider audience.
Symbol of Hard Work
The preparation of Carne de Sol is labor-intensive, symbolizing the hard work and dedication of the people in the Sertão. It represents their connection to the land and their perseverance in the face of adversity.
Carne de Sol à Sertaneja offers a complex and satisfying combination of salty, savory, earthy, and creamy flavors.
The Carne de Sol itself is salty and intensely savory, due to the curing process. Baião de Dois provides a hearty mix of flavors and textures from the rice, beans, cheese (often queijo coalho), and sometimes bacon or sausage. The cassava cream offers a smooth, slightly sweet and earthy counterpoint to the saltiness. Finally, the melted butter adds a layer of richness and enhances the other flavors. The slight char on the meat often contributes a subtle smoky note.
Desalting the Meat
The most crucial step is to properly desalinate the Carne de Sol. Soak the meat in water for several hours (or overnight), changing the water frequently, to remove excess salt. The soaking time depends on the thickness and saltiness of the meat.
Cooking the Baião de Dois
Use a good quality Brazilian rice and beans for the Baião de Dois. Ensure the rice and beans are cooked to the perfect consistency – not too dry, not too mushy.
Cassava Cream Consistency
The cassava cream should be smooth and creamy. If it's too thick, add a little milk or broth to thin it out. Season to taste with salt, pepper, and a pinch of nutmeg if desired.
Butter Quality
Use a good quality butter (preferably 'manteiga de garrafa', if available) to drizzle over the dish. This adds richness and enhances the overall flavor.
Queijo Coalho
Grilled 'Queijo Coalho' adds a delicious texture to the dish. Grill until golden.
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