Carne do Sol com Mandioca
Sun-dried meat served with cassava.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Carne do Sol (sun-dried meat) originated in the Northeast region of Brazil, born out of necessity. Before refrigeration, preserving meat was a challenge. Early settlers and cattle ranchers developed the process of salting and drying the meat under the sun to extend its shelf life. Cassava (mandioca), a native root vegetable, has been a staple food in Brazil long before European colonization and served as a fundamental carbohydrate source.
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Carne do Sol com Mandioca is deeply rooted in the culinary traditions of Northeastern Brazil and is considered a comfort food, often associated with family gatherings and celebrations.
Regional Identity
The dish is strongly linked to the Northeast of Brazil, representing the resourcefulness and culinary heritage of the region.
Communal Eating
It's often served family-style, encouraging sharing and togetherness around the table.
Celebratory Dish
Carne do Sol com Mandioca frequently features in festive occasions and celebrations, highlighting its significance in Brazilian culture.
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The dish presents a harmonious blend of savory, slightly salty, and earthy flavors.
Carne do Sol offers a rich, savory, and slightly salty taste, due to the curing process. When properly prepared, it's tender and not overly salty. Mandioca provides a mild, slightly sweet, and earthy counterpoint, offering a starchy and comforting texture. Often, the dish includes accompaniments like queijo coalho (grilled cheese), baião de dois (rice and beans), and clarified butter (manteiga de garrafa), which add further layers of flavor and richness.
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Desalting the Meat
Soaking the Carne do Sol in water for several hours, changing the water frequently, is essential to remove excess salt. The soaking time depends on the saltiness of the meat; taste it periodically to determine when it's adequately desalinated.
Cooking the Meat
The meat can be cooked in various ways: boiling, pressure cooking, or pan-frying after boiling. Cooking it slowly ensures tenderness.
Choosing the Mandioca
Select firm, unblemished mandioca roots. Proper cooking is vital to remove any bitterness and achieve a soft, creamy texture. Boiling or pressure cooking until tender is recommended.
Serving Suggestions
Carne do Sol com Mandioca is often served with baião de dois (rice and beans), queijo coalho (grilled cheese), manteiga de garrafa (clarified butter), and a side salad. These accompaniments complement the flavors and textures of the main dish.
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