Carne de Sol com Baião de Dois
Sun-dried meat served with baião de dois (a typical dish made with rice, beans, cheese curds and other ingredients).
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.
Sombra do Cajueiro
Carne de sol evolved from the need to preserve meat in the arid interior of Brazil, particularly in the Northeast region, before refrigeration. The technique of salting and sun-drying allowed for meat storage and consumption over extended periods. Baião de Dois is a harmonious pairing that emerged from the resourcefulness of the region, combining readily available ingredients like beans, rice, queijo coalho (or other cheese curds), and often dried meat.
Carne de Sol com Baião de Dois is deeply embedded in the culinary identity of Northeastern Brazil, representing resourcefulness, tradition, and communal eating.
Northeastern Cuisine Staple
It is considered a staple dish in the Northeast, commonly found in restaurants and households.
Festive Occasions
Often served during family gatherings, celebrations, and regional festivals.
Regional Pride
Represents the resilience and creativity of the people of the Northeast region in adapting to their environment.
The dish offers a savory, slightly salty, and comforting flavor profile.
Carne de sol itself has a salty, beefy flavor that is intensified by the drying process. It is less intensely salty than jerky because it is dried for a shorter period. Baião de Dois provides a creamy, starchy, and savory counterpoint with the rice, beans, cheese, and often includes bacon, sausage, or vegetables like onions and peppers. The combination is rich and satisfying.
Desalting the Meat
Properly desalting the carne de sol is crucial to avoid an overly salty dish. Soak the meat in several changes of water for a significant period, typically 12-24 hours, testing for saltiness periodically. The cooking water can also be changed to leach out excess salt.
Baião de Dois Texture
The Baião de Dois should be moist and creamy, not dry. Adjust the amount of cooking liquid (water or broth) accordingly. Some cooks add a touch of cream or coconut milk for extra richness.
Cheese Quality
Queijo coalho is the traditional cheese, but if unavailable, other firm, slightly salty cheeses like queso blanco or even halloumi (if readily available and a slight variation is acceptable) can be used. Avoid cheeses that melt too easily.
Meat Preparation
Carne de sol is typically grilled or pan-fried until lightly browned, and served sliced or shredded. Be careful not to overcook the meat after desalting, as it can become tough.
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