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Dinner Meals Cooking Time : 20 min preparation + 12–24 hours curing + 30–40 min cooking Recipe Servings : 4 Recipe Dificult : easy 0.00

Carne de Sol | Traditional Brazilian Salt-Cured Sun-Dried Beef

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Carne de Sol is a traditional Brazilian dish originating from the northeastern region of Brazil. It is made by salting beef and allowing it to cure under controlled conditions, creating a distinctive flavour and texture. Despite its name, which translates to "sun meat," modern preparations generally use controlled refrigeration rather than prolonged exposure to direct sunlight. The curing process gives the beef a concentrated savoury taste while preserving its natural meatiness.

This popular Brazilian specialty is commonly prepared by cooking the cured beef with onions, garlic, and butter until tender and golden. It is often served with fried cassava, rice, beans, farofa, or creamy mashed cassava. Its rich flavour and rustic preparation make Carne de Sol a favourite choice for traditional Brazilian lunches and hearty dinners.

Cooking Method

Prepare the Beef: Choose a fresh, boneless beef cut, such as top sirloin or rump. Trim excess fat and cut it into large portions.
Season the Meat: Rub the beef evenly with salt on all sides.
Cure Safely: Place the salted beef in a covered food-safe container and refrigerate at 4°C (40°F) or below. Follow a tested curing recipe for the exact salt quantity and curing time; do not leave the meat outdoors or rely on direct sunlight for preservation.
Prepare for Cooking: After curing, follow the recipe's instructions for rinsing or soaking to adjust the saltiness. Pat the beef dry.
Cook the Beef: Heat butter or oil in a heavy pan. Add the beef and cook until browned on both sides and thoroughly cooked.
Add Aromatics: Add sliced onions and minced garlic. Cook until the onions soften and become fragrant.
Finish Cooking: Add a small amount of water or broth, cover, and simmer until the beef is tender. Check that the centre reaches a safe temperature.
Serve: Slice the beef and serve hot with fried cassava, rice, beans, or farofa.