Aqui, todo tipo de receita tem espaço!

Traditional Recipes from Paraíba: Delights from the Hinterland

Name: Traditional Recipes from Paraíba: Delights from the Hinterland
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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.

Por

Master Receita Solta

Traditional Recipes from Paraíba: Delights from the Hinterland

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories700 kcal

Resumo para quem tem pressa

"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."

Traditional Recipes from Paraíba: Delights from the Hinterland

O Que Você Precisa Saber

- A dessalga de 4 horas em água fria com trocas periódicas retira o excesso de sódio sem perder o gosto da carne de sol. - A cocção por 20 minutos na pressão amacia o corte, permitindo desfiar facilmente em fios compridos e uniformes. - A manteiga de garrafa dourando a cebola e o alho cria a base gordurosa que une perfeitamente carne e macaxeira.

Ingredients

Main Course

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

Main Course

Start by desalting the carne de sol, soaking it in water for 4 hours, changing the water every 1 hour.

Cook the meat in a pressure cooker for approximately 20 minutes after reaching pressure.

While the meat cooks, prepare the cassava. In a separate pan, place the cassava and cover with water, cooking until it is soft.

In a new pan, melt the butter and sauté the onion until golden.

Add the garlic and mix until it releases the aroma.

Add the already cooked and shredded meat and the aji amarillo, mixing well to combine the flavors.

Escorra a macaxeira e adicione-a à panela com a carne, misturando delicadamente.

Season with salt and finish with parsley and scallions to taste, stirring again to integrate the ingredients.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Traditional Recipes from Paraíba: Delights from the Hinterland com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef 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. To reheat, pass the mixture in the skillet with a teaspoon of clarified butter over medium heat, stirring slowly until heated through.

Can You Freeze It?

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.