Sun-Dried Meat (Carne de Sol)

Sun-Dried Meat, known as Carne de Sol in Portuguese, is a traditional Brazilian dish that involves curing beef with salt and sun exposure. This process provides the meat with a distinctive flavor and texture, making it a favored choice for grilling or frying. The allure of this dish lies in its savory taste and adaptability, as it can serve as a main course or be incorporated into various recipes. The preparation involves marinating the meat, sun-drying it, and cooking it according to preference, capturing the authentic essence of Brazilian cuisine.

Ingredients

• 2 lbs beef chuck roast
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 Tbsp black pepper

Instructions

1. Combine kosher salt, brown sugar, and black pepper in a bowl.
2. Thoroughly rub the mixture onto all sides of the beef chuck roast.
3. Place the seasoned beef in a container and refrigerate for 8 hours.
4. After refrigeration, remove the beef and pat it dry with paper towels.
5. Hang the beef in a sunny, well-ventilated area for approximately 3 days, ensuring it is protected from moisture and pests.
6. Once dried, slice the meat thinly.
7. Cook the slices in a preferred method, such as grilling or frying, until desired doneness is reached.

Keywords: Traditional, Curing, Savory, Main Course, Brazilian

Spice Rack: Kosher Salt, Black Pepper

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