Carne de Sol
A lightly salt-cured beef from Brazil's arid Nordeste backlands, dating back to at least the 17th century as a real colonial-era preservation method adapted from Portuguese salting and drying traditions, developed out of genuine necessity before refrigeration existed in the region. Despite the name meaning 'sun meat,' real carne de sol is actually kept shaded and aerated during its short cure, not sun-exposed, and it's only lightly salted for a brief 12-24 hours, meant to taste close to fresh beef rather than fully preserved. That's a real, meaningful distinction from its relatives: carne seca is more heavily salted and genuinely sun-dried, and charque is the most intensely salted and long-cured of the three, made shelf-stable for long storage. The three aren't interchangeable names for the same thing.
Ingredients
- 1kg beef (flank or rump), cut into thick flat pieces
- 3-4 tbsp coarse salt
- Water, for soaking before cooking
- Oil or butter, for frying
Steps
- Rub the beef generously with coarse salt on all sides.
- Rest in a cool, shaded, well-aerated spot (or the fridge) for 12-24 hours, uncovered so air can circulate.
- Before cooking, soak the beef in water for 1-2 hours to draw out excess salt.
- Pat dry and grill or pan-fry over high heat until browned outside and tender within.
- Slice thin and serve with rice, beans, and farofa.