Carne de Sol Completa
Sun-dried meat served with baião de dois (rice and beans), macaxeira (cassava), and clarified butter.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Restaurante Sadoche
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Carne de Sol evolved from methods of preserving meat in the arid Sertão region of northeastern Brazil, where refrigeration was historically unavailable. Indigenous techniques combined with European salting and drying practices to create a preservation method uniquely suited to the climate. Baião de Dois emerged as a staple, utilizing readily available rice and beans, while macaxeira (cassava) provided a readily available carbohydrate source. Clarified butter (manteiga de garrafa) further preserved the meat and added flavor.
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Carne de Sol Completa is more than just a meal; it represents the resilience and resourcefulness of the people of northeastern Brazil, particularly in the Sertão. It's a dish that speaks of tradition, family gatherings, and the ability to create a nourishing and delicious meal in a challenging environment.
Regional Identity
Carne de Sol is deeply associated with the Northeastern region of Brazil, especially the semi-arid Sertão. It is a symbol of the region's culture, history, and culinary traditions.
Family and Community
Carne de Sol Completa is often enjoyed during family gatherings and celebrations. Preparing and sharing the dish is a social activity that strengthens bonds and preserves cultural heritage.
Resourcefulness
The dish reflects the ingenuity of the people in the Sertão, who developed methods of preserving food in a harsh climate where resources were scarce.
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Carne de Sol Completa offers a savory and comforting combination of salty, rich, and earthy flavors. The dish balances the saltiness of the sun-dried meat with the creamy texture of macaxeira and the heartiness of Baião de Dois, all enhanced by the richness of clarified butter.
The 'carne de sol' provides a concentrated salty and umami flavor, intensified by the drying process. The 'baião de dois' combines the nutty flavor of beans with the mild taste of rice, often seasoned with herbs and spices like cilantro, onions and peppers. Macaxeira offers a slightly sweet, earthy flavor and a soft, starchy texture. Finally, the clarified butter imparts a rich, nutty flavor that coats the ingredients, creating a satisfying and well-rounded taste.
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Soaking the Meat
To reduce the saltiness of the carne de sol, soak it in water for several hours, changing the water frequently. The duration depends on how salty the meat is and your preference.
Cooking the Baião de Dois
Use leftover rice and beans to make Baião de Dois, enhancing the flavors. Incorporate bacon, sausage, or queijo coalho (a type of cheese) for a richer taste.
Macaxeira Preparation
Boil the macaxeira until tender, then optionally fry it in clarified butter for a crispier texture. Ensure the macaxeira is cooked thoroughly, as undercooked cassava can be difficult to digest.
Serving Suggestions
Serve the carne de sol sliced thinly and drizzled with clarified butter. Accompany the dish with a side of vinaigrette (a tomato and onion salsa) for added freshness.
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