Brazilian Carne Seca - How to make?
Posted 09 October 2010 - 11:51 AM
Posted 23 November 2010 - 06:08 AM
To make a very good simulation of Brazilian-style carne seca, just follow these steps:
1 piece top sirloin, 2 lbs. (1 kg.), sliced horizontally into 2 pieces, 1 inch (2 cm.) thick
2 Tbsp. kosher table salt
Bring meat to room temperature before working. Rub salt into all surfaces of the meat. Let rest, loosely covered with plastic wrap, at room temperature for 30 minutes. Cover each piece tightly with plastic wrap and place in freezer for 12 hours. Remove from freezer and immediately grill, over medium heat, for 15 minutes. Then serve, or cool and reserve for use in another recipe.
Flavors of Brazil
Posted 07 January 2011 - 07:18 AM
Carne Seca is diferent from Carne de Sol. Carne de sol has just a litle salt, Carne seca is more like a Salted Cod Fish.
I donīt know where you live Loki, but to make the real carne seca you will need a dry weather with low humidity (like a desert).
I recomend that you try this recipe. Take 1 kg meat ( you choose ) and 1 kg salt.
Cover the meat with the salt and leave in your refrigerator for about 8 days. Always put off the water that come out from the meat.
Posted 28 March 2011 - 01:44 AM