Welcome to the vibrant world of Brazilian cuisine, where every bite is a celebration of flavor and tradition. In the heart of this culinary journey lies a dish that captures the essence of Brazilian culture and taste - Carne de Sol. This beloved recipe, known for its succulence and rich seasoning, showcases the country's love for sun-dried meats.

Originating from the arid regions of Northeast Brazil, Carne de Sol has a history as colorful as its taste. The term "Carne de Sol" translates to "meat of the sun," reflecting the traditional method of preserving meat through sun-drying. This culinary technique not only extends the shelf life of the meat but also imparts a unique texture and depth of flavor that sets Carne de Sol apart from other beef dishes.

Join us on a culinary adventure as we unveil the secrets behind creating this iconic Brazilian dish. From selecting the finest cuts of beef to mastering the art of seasoning, our Carne de Sol recipe will transport your taste buds to the streets of Brazil, where the aroma of sizzling meat and the samba rhythms create an unforgettable dining experience. Get ready to bring a touch of Brazilian warmth to your table with our step-by-step guide to crafting the perfect Carne de Sol.

Ingredients:

• 2 pounds beef sirloin or rump, thinly sliced
• 1 cup coarse sea salt
• 1 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• Olive oil for brushing

Instructions:

Preparing the Meat: a. Rinse the beef slices under cold water and pat them dry with paper towels. b. In a large bowl, combine the sea salt, brown sugar, paprika, black pepper, garlic powder, onion powder, and cayenne pepper to create the seasoning mix. c. Rub the seasoning mix generously over each slice of beef, ensuring an even coating. Place the seasoned meat in a large, shallow dish.

Curing Process: a. Cover the dish with plastic wrap and refrigerate for 24 to 48 hours. This process allows the meat to cure and absorb the flavors of the seasoning. b. After the curing period, rinse the excess seasoning off the meat under cold water. Pat dry with paper towels.

Sun-Drying: a. Hang the beef slices in a well-ventilated, sunny area for 2 to 3 days or until they are thoroughly sun-dried. Alternatively, you can use a food dehydrator if sun-drying isn't feasible.

Grilling or Frying: a. Preheat your grill or a skillet over medium-high heat. b. Brush the sun-dried beef slices with olive oil. c. Grill or fry the beef slices for about 3-4 minutes per side or until they develop a beautiful golden-brown crust.

Serving: a. Slice the grilled or fried Carne de Sol into thin strips. b. Serve hot with sides like rice, black beans, farofa, and a fresh salad.

Enjoy: Immerse yourself in the authentic flavors of Brazil as you savor the smoky, savory goodness of your homemade Carne de Sol. Share this delightful dish with family and friends, and transport them to the vibrant streets of Brazil with every delicious bite. Bom apetite!

Nutritional Values:

It's challenging to provide precise nutritional values for the entire recipe, as the final nutritional content depends on factors such as the specific type and cut of beef used, the brand of ingredients, and the amount of seasoning absorbed during the curing process. However, I can offer approximate nutritional information per serving for each main ingredient:

Beef Sirloin or Rump (2 pounds):

• Calories: Approximately 1500-1600 kcal
• Protein: Approximately 200g
• Fat: Approximately 80-90g
• Carbohydrates: 0g (negligible)

benefits:

• Excellent source of high-quality protein, essential for muscle growth and repair.
• Provides essential nutrients like iron, zinc, and B vitamins.

Coarse Sea Salt (1 cup):

• Calories: 0 kcal
• Sodium: Approximately 47,000mg (Note: Sea salt is high in sodium)

benefits:

• Enhances flavor in the curing process.
• Acts as a natural preservative for the meat.

Brown Sugar (1 cup):

• Calories: Approximately 830 kcal
• Sugar: Approximately 210g

benefits:

• Adds sweetness to balance the savory flavors.
• Contributes to the development of a flavorful crust during grilling or frying.

Paprika (2 tablespoons):

• Calories: Approximately 20 kcal
• Protein: Approximately 1g
• Fat: Approximately 1g
• Carbohydrates: Approximately 4g

benefits:

• Imparts a rich, smoky flavor.
• Contains antioxidants and vitamins, such as vitamin A.

Ground Black Pepper (1 tablespoon):

• Calories: Approximately 20 kcal
• Protein: Approximately 1g
• Fat: Approximately 0g
• Carbohydrates: Approximately 5g

benefits:

• Enhances overall flavor with a mild heat.
• May have anti-inflammatory and digestive benefits.

Garlic Powder (1 tablespoon):

• Calories: Approximately 30 kcal
• Protein: Approximately 1g
• Fat: Approximately 0g
• Carbohydrates: Approximately 7g

benefits:

• Infuses a robust garlic flavor.
• Known for potential health benefits, including cardiovascular and immune system support.

Onion Powder (1 tablespoon):

• Calories: Approximately 25 kcal
• Protein: Approximately 1g
• Fat: Approximately 0g
• Carbohydrates: Approximately 6g

benefits:

• Adds a sweet and savory onion flavor.
• Contains antioxidants and various vitamins and minerals.

Cayenne Pepper (1 teaspoon):

• Calories: Approximately 6 kcal
• Protein: Approximately 0g
• Fat: Approximately 0g
• Carbohydrates: Approximately 1g

benefits:

• Provides a spicy kick, adding depth to the flavor.
• May have metabolism-boosting and pain-relieving properties.

Olive Oil for Brushing (amount used for brushing):

• Calories: Approximately 40-50 kcal (varies based on usage)
• Fat: Approximately 4-5g

benefits:

• Adds moisture to the meat during grilling or frying.
• Contains heart-healthy monounsaturated fats and antioxidants.

These values are approximate and can vary based on specific brands and variations in the ingredients used. It's always a good idea to refer to the nutritional information on the packaging for more accurate details.