Dish

Carne de sol

The dish originated in the northeastern region of Brazil and was traditionally made by drying beef in the sun to preserve it. Today, it is often made with fresh beef that is seasoned with salt and grilled over an open flame. The result is a flavorful and tender dish that is perfect for barbecues or outdoor gatherings.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Meat Dish

Origins and history

Carne de sol originated in the northeastern region of Brazil and has been a traditional dish for centuries. It is often served at barbecues or outdoor gatherings, and is a staple in Brazilian cuisine. The name "carne de sol" comes from the Portuguese words "carne" (meat) and "sol" (sun).

Dietary considerations

Carne de sol is a gluten-free and dairy-free dish that is suitable for those with dietary restrictions. Vegetarians can substitute the beef with tofu or tempeh.

Variations

Variations of Carne de sol include using different cuts of beef or adding additional spices and herbs to the seasoning. Some recipes also call for marinating the beef before grilling it.

Presentation and garnishing

Carne de sol is traditionally served with rice, beans, and farofa. The beef is sliced thin and served on a platter. Garnish with lime wedges or parsley for added flavor and presentation.

Tips & Tricks

To make the perfect Carne de sol, be sure to use high-quality beef and season with salt. Grill the beef over an open flame until tender and flavorful. Serve hot with rice, beans, and farofa and enjoy!