Receita Solta

Delicious Carne de Sol with Cassava recipe

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Por

Master Receita Solta

Delicious Carne de Sol with Cassava recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories450 kcal

Resumo para quem tem pressa

"Deliciosa carne de sol nordestina com macaxeira, saborosa e prática. Serve bem em grupo e é fácil de preparar."

Delicious Carne de Sol with Cassava recipe

O Que Você Precisa Saber

- Easy to prepare with common and practical ingredients. - Tasty and nutritious result. - Practicality in terms of time and ingredients. - Ideal for group meals or among friends. - Variations can be made with other vegetables like carrot or beet.

Ingredients

Main Course

  • 600 g of carne de sol
  • 500 g of cassava
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • Black pepper to taste
  • Cheiro-verde a gosto

Instructions

Main Course

1

Start by soaking the carne de sol in water for 24 hours to reduce the salt, changing the water a few times.

2

After the period, drain and cook the meat in a pot with water for about 30 minutes or until tender.

3

Meanwhile, cook the cassava in another pot, in salted water, until very tender.

4

In a skillet, heat the olive oil and sauté the onion until translucent.

5

Add the minced garlic and sauté for another 2 minutes, being careful not to burn.

6

Shred the carne de sol and add to the sauté, mixing well so it absorbs the flavors.

7

Add the cooked and mashed cassava to the meat mixture and sauté everything together.

8

Season with black pepper and finish with chopped green onions.

9

Serve hot, accompanied by white rice and a fresh salad.

Equipe sua Cozinha

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Chef Tips

- Replace the cassava with other vegetables like carrots or beets for variety. - Use extra virgin olive oil for a more intense flavor. - Mix the cooked cassava with the meat during the sauté for greater flavor integration.

Variations

- Add black pepper to the tomato sauce to give a touch of flavor. - Replace cassava with cauliflower for a lighter alternative. - Add a pinch of coarse salt to the carne de sol for a softer texture.

Substitutions

- Substitute onion with black pepper for a stronger flavor. - Replace the parsley with cilantro for a different flavor. - Substitute olive oil with coconut oil for a healthier version.

How to Store

Serves well for up to 3 days at room temperature. After this period, the dish is better for future meal prep.

Can You Freeze It?

- The carne de sol and cassava can be frozen separately to save space. - When thawed, mix them into the sauté to maintain flavor and consistency.

What to Serve With

- Serve with white rice and black beans to complement the texture and flavor. - A fresh green leaf salad like lettuce or arugula can complement the meal.

Frequently Asked Questions

What is the role of the olive oil in the preparation?

Olive oil is used to sauté the onion and garlic, giving the dish a healthy, intense flavor.

What is the function of black pepper?

Black pepper is used to season the sun-dried beef and cassava, providing an additional flavor and seasoning.

How can I replace the cassava?

Cassava can be replaced by other vegetables like carrot or beet, providing a variety of textures and flavors.

What is the shelf life of this recipe?

The recipe is best served within 3 days at room temperature; after that, it should be prepared for future meals.

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