Experience the vibrant flavors of Brazil's Northeastern cuisine with Carne de Sol com Queijo Coalho. This dish features homemade cured beef, savory grilled cheese curds, and sautéed colorful vegetables, all harmonized with a drizzle of sweet molasses. Perfect as a substantial appetizer or a main course, it's a delicious journey for your taste buds.
Ingredients
Carne de Sol (Cured Beef):
🥩 500g beef coxão mole or contra filé
🧂 20g salt
Final Dish:
🥔 500g cassava mandioca, cooked in logs or fried
🥩 500g cured beef prepared Carne de Sol
🌿 4 white scallion stalks, cut into strips
🌿 4 green scallion stalks, cut coarsely
🧅 1 onion, cut into strips
🦪 1 leek stalk white part only, cut coarsely
🌶️ 1 red bell pepper, cut into strips
🌶️ 1 yellow bell pepper, cut into strips
🧀 8 sticks of queijo coalho grilled cheese curd
🍯 Molasses
🫒 Olive Oil Azeite Padroes
Instructions
1- Preparing the Carne de Sol:
Liberally rub 500g of beef with 20g of salt.
Place the salted beef in an airtight container and refrigerate for 5 hours.
After curing, wash the beef under running water to remove salt.
Let the beef dry in an open container in the refrigerator for 3 to 5 hours.
2- Assembling Carne de Sol com Queijo Coalho:
Slice cured beef into strips or cubes.
In a frying pan, heat a bit of olive oil and grill the beef until brown and crispy. Reserve.
On a separate griddle pan, grill 8 sticks of queijo coalho until golden. Remove and cube.
Add olive oil to the frying pan, and sauté onion, leek, and white scallion stalks until soft.
Add bell peppers to the pan and sauté until tender-crisp.
Return the beef to the pan, mixing with vegetables.
Arrange the mixture on a serving board, add cassava and grilled queijo coalho.
Drizzle molasses over the cheese and garnish with green scallion stalks. Serve hot.
Prep Time: Approx. 8-10 hours including curing/drying
Cook Time: 10-15 minutes
Total Time: 8-10 hours
Servings: 4-6
Equipment:
📦 Refrigerator
📦 Airtight container
📦 Open container/tray
🔪 Large chef's knife
🪵 Cutting board
🍳 Large red and black non-stick frying pan
🍳 Rectangular non-stick griddle pan MTA brand
🍳 Stovetop/cooktop Brastemp brand
🔧 Red silicone-tipped tongs
🍽️ Wooden serving board
🍽️ Brown rectangular ceramic dish
🍽️ Blue and white patterned ceramic plate
🥣 Small glass bowls
Cooking Tips
- For a well-done texture, slice beef thinner.
- Use a non-stick surface for grilling cheese curds to prevent sticking.
- The sweet molasses pairs beautifully with the savory cheese curds.
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