Carne de Sol with Farofa: A Brazilian Delight

Ingredients

• 500g (1.1 lb) sun-dried beef 500g (1.1 lb) sun-dried beef
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• For the Farofa: For the Farofa:
• 1 cup cassava flour 1 cup cassava flour
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the sun-dried beef in water overnight to remove excess salt. Drain and rinse the beef.
2. 2.
   In a bowl, combine the minced garlic, olive oil, paprika, dried oregano, ground cumin, salt, and pepper. Rub the mixture all over the sun-dried beef and let it marinate for at least 2 hours, or overnight for more intense flavor.
3. 3.
   Preheat the grill or a skillet over medium-high heat. Cook the marinated beef for about 5 minutes on each side, or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing.
4. 4.
   In a separate skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
5. 5.
   Add the cassava flour to the skillet and continue cooking, stirring constantly, until the flour turns golden brown and becomes crispy. Season with salt to taste.
6. 6.
   Serve the sliced Carne de Sol with the Farofa on the side. Enjoy!

Treat your ingredients with care...

• Sun-dried beef — Soaking the beef overnight helps to remove excess salt and rehydrate the meat, resulting in a more balanced flavor and tender texture.

Tips & Tricks

• For a smoky flavor, you can grill the Carne de Sol over charcoal or wood chips.
• Adjust the seasoning according to your taste preferences. You can add more spices or herbs to the marinade for a bolder flavor.
• Make sure to constantly stir the cassava flour while making the Farofa to prevent it from burning.

Serving advice

Serve the Carne de Sol with a generous portion of Farofa on the side. Accompany it with traditional Brazilian sides like rice, beans, and a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the sliced Carne de Sol on a platter and sprinkle some fresh herbs, such as parsley or cilantro, on top for a vibrant touch. Serve the Farofa in a separate bowl alongside the meat.