Meat
Sun-Dried Beef with Cassava
Salted, sun-dried beef with cassava and clarified butter.
Gluten-free
Ingredients
- 700 g desalted carne de sol (salted, sun-dried beef), sliced
- 600 g cassava, in pieces
- 1 onion, in rings
- 4 garlic cloves
- 50 g clarified butter (manteiga de garrafa) or regular butter
- 1 bunch scallion, chopped
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step
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- Cook the cassava in the mixing bowl with 700 ml water and salt, 25 min/100°C/speed 1. Drain and set aside.
- Put the garlic in the mixing bowl, 4 sec/speed 6.
- Add the oil and butter; sauté 4 min/120°C/speed 1.
- Add the meat in pieces and cook 12 min/120°C/reverse/spoon speed.
- Add the onion rings and sauté 4 min/120°C/reverse/spoon speed.
- Mix the cooked cassava with the meat, adjust the salt and sprinkle with scallion.
- Serve piping hot with a bit more butter.
Tips
- Desalt the carne de sol in water for several hours before cooking.
- Clarified butter (manteiga de garrafa) gives it the authentic northeastern flavor.
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