Carne de Sol — literally "sun meat" — is a traditional Brazilian preserved beef from the northeastern states. Unlike completely dried jerky, Carne de Sol is only lightly cured with salt and briefly sun-dried, preserving moisture and resulting in tender, golden-crusted meat with intense savory flavor.
Ingredients
- 1kg beef (topside, silverside, or thick flank)
- 150g coarse rock salt
Curing Method
Cut beef into slabs about 3cm thick. Score the surface lightly. Rub generously with coarse salt on all sides. Place on a rack over a tray. Refrigerate uncovered for 24 hours, turning once. After 24 hours, rinse briefly to remove excess salt. Pat dry. Leave to rest uncovered in the refrigerator for another 24 hours. The surface will dry and darken slightly.
To Cook
Soak cured beef in cold water for 2 hours (changing water once) to remove excess salt. Grill or pan-fry over high heat for 4–5 minutes per side until caramelized and golden. Alternatively, shred and use in filled tapioca crepes, scrambled eggs, or rice dishes.
The classic northeastern presentation is Carne de Sol with baião de dois (rice and beans cooked together), manteiga de garrafa (clarified butter), and fresh coalho cheese.