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Traditional Recipes from Paraíba: Delights from the Hinterland

Traditional Recipes from Paraíba: Delights from the Hinterland
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
700 kcal

Quick summary

“Sertanejo dish from Paraíba that combines shredded carne de sol and cassava cooked in butter of bottle with pimenta-de-cheiro and golden onion. A hearty meal that serves four generous portions and values authentic regional northeastern preparation methods.”

What you need to know

  • Desalting for 4 hours in cold water with periodic changes removes excess sodium without losing the flavor of the carne de sol.
  • Cooking for 20 minutes under pressure tenderizes the cut, allowing it to shred easily into long and uniform threads.
  • The bottled butter browning the onion and garlic creates the fatty base that perfectly unites meat and cassava.

Ingredients

Main

  • 500g sun-dried beef
  • 1 kg of peeled cassava
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon of clarified butter
  • 1 chopped chili pepper
  • Salt to taste
  • Cheiro-verde a gosto
  • Leave the cassava soaking in water after peeling to prevent it from darkening.
  • For an even creamier texture, mash the cassava before mixing it with the meat.
  • If you prefer a stronger flavor, add grated coalho cheese to the mixture.
  • Try adding fresh herbs, such as cilantro, for an even more special aroma.
  • Store refrigerated and consume within 3 days.

Instructions

Principal

  1. Start by desalting the carne de sol, soaking it in water for 4 hours, changing the water every 1 hour.
  2. Cook the meat in a pressure cooker for approximately 20 minutes after reaching pressure.
  3. While the meat cooks, prepare the cassava. In a separate pan, place the cassava and cover with water, cooking until it is soft.
  4. In a new pan, melt the butter and sauté the onion until golden.
  5. Add the garlic and mix until it releases the aroma.
  6. Add the already cooked and shredded meat and the aji amarillo, mixing well to combine the flavors.
  7. Drain the cassava and add it to the pot with the meat, mixing gently.
  8. Season with salt and finish with parsley and scallions to taste, stirring again to integrate the ingredients.

Chef's tips

  • Cut the carne de sol into medium pieces before desalting to speed up the release and exchange of salt in the water.
  • Remove the rigid fibrous strand from the center of the cassava as soon as you drain the hot cooking water.
  • Reserve half a ladle of the cassava water to moisten the meat in the skillet if you notice the sauté is dry.

Variations

  • Add grilled curd cheese cubes to the hot mixture before serving to create melted strings.
  • Mash part of the cooked cassava with a fork to create an enveloping consistency of rustic puree with the meat.
  • Add fresh chopped cilantro and thin slices of red onion in the final sauté to enhance the rustic aromas.

Substitutions

  • The carne de sol can be replaced by carne-seca or desalted beef jerky for 12 hours under refrigeration.
  • Cassava (also called yuca or manioc) can be substituted with sweet potato or cooked yam in the same proportion.
  • Clarified butter or artisanal pork lard can be substituted for the butter sauce.

How to store

Guarde em pote hermético na geladeira por até 3 dias. Para reaquecer, passe a mistura na frigideira com uma colher de chá de manteiga de garrafa em fogo médio, mexendo devagar até aquecer por completo.

Can it be frozen?

You can freeze in sealed containers or freezer-safe bags for up to 60 days. To thaw, move to the refrigerator for 12 hours and heat in a skillet over low heat until the cassava recovers its softness.

What to serve with

Serve with green beans or black-eyed peas cooked and seasoned with cilantro, tomato vinaigrette with onion, and grilled coalho cheese. Simple white rice and green leaf salad complete the traditional Paraiba table.

Frequently asked questions

Can I shred the sun-dried beef by shaking the pan?

Yes, with the meat still hot and the pressure fully released, close the pot and shake it vigorously to shred the fibers.

How can I test if the carne de sol is salted just right?

Remove a small slice at the last water change and pass it in the frying pan for 30 seconds to taste before cooking in the pressure cooker.

Does the chili pepper make the dish very spicy?

The typical Paraíba chili pepper adds a striking aromatic perfume, but almost no noticeable heat in the mouth.

What to do if the cassava takes a long time to cook?

Place a pinch of sugar in the cold water or transfer the pieces to the pressure cooker, cooking for 10 minutes after the whistle.

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