Shredded dried beef Bahian style
Carne de sol desfiada (Shredded dried beef), prepared in the Bahian way.
Dried salty beef is very popular all over Brazil, especially in the northeastern region of the country. This recipe will show you how to cook a very simple and yet flavoursome dish adored by the meat-eating Brazilians 🙂
- 500g de-salted shredded dried beef
- 1 tbsp of coarse chopped coriander
- 1 large onion sliced (thin half moon slices)
- 1 garlic clove, diced
- 1 red pepper sliced (red, orange or green pepper would do)
- 1 juicy lime
- Olive oil, salt and pepper to taste
- Before starting this recipe, you have to prep your dried meat, the de-salting process will take up to 24 hours. Add your dried meat inside a pan or pot and fill it with water, place the pan in the fridge over night. During the 24 hour period, change the water 3 to 4 times to make sure the excess salt is removed from the meat.
- Once the meat has been de-salted, to speed up the cooking process we will use a pressure pan.
- Add the meat to the pan with fresh water, enough to over cover the meat. On high heat, once the pressure pan starts sizzling, let it cook for about 40 minutes. (If you don't have a pressure pan, let the meat boil until soft enough to the point you can shred the meat with a pair of forks.)
- Now that we have our de-salted shredded beef, lets start preparing our "carne de sol desfiada a baiana" 🙂
- Heat a frying pan over medium-high heat with a bit of olive oil and cook the sliced onion, for about 4 to five minutes until soft, add the sliced peppers and garlic for a further minute.
- Add the shredded beef to the mix with a good squeeze from half of the lime, a pinch of salt and a few grinds of black pepper. Mix the ingredients together for 2 minutes.
- Take it off the heat, pour your shredded dry beef mixture in a nice bowl and toss the coriander on top.
- Serve it s a side dish or as a filling/mixture for other dishes 🙂
- Nicely slice the lime to accompany the dish.
- Can be served hot or cold.