Servings: 4 servings
Calories: 626kcal
Ingredients
- 2 pounds beef top round or sirloin in one thick piece
- 2 tablespoons coarse salt for curing
- 4 tablespoons ghee or clarified butter divided
- 1 large onion sliced into rings
- 2 cloves garlic sliced
- 8 ounces queijo coalho or halloumi cut into thick sticks
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- One day ahead: cut the beef into 1-inch-thick slabs. Rub the coarse salt all over, place on a rack set over a tray, and refrigerate uncovered for 24 hours. The surface will dry and darken slightly.
- Rinse the beef briefly, pat it very dry and cut into 1-inch cubes or thick strips.
- Heat 1 tablespoon of ghee in a large skillet over medium heat. Cook the onion and garlic for 8 to 10 minutes, stirring often, until soft and golden. Move to a bowl.
- Add 1 more tablespoon of ghee and raise the heat to high. Sear the beef in batches for 3 to 4 minutes, until well browned outside and pink inside. Move to a platter.
- Wipe the pan, add a thin film of ghee and brown the cheese sticks over medium-high heat for 1 to 2 minutes per side until golden.
- Pile the onions over the beef, add the cheese, drizzle with the remaining warm ghee and scatter with cilantro.
Notes
The overnight salt cure is what gives carne de sol its dense texture and seasoned flavor, so plan ahead. Taste a small seared piece before serving; if it is too salty for your family, soak the cubes in cold water for 20 minutes next time before cooking.
Chef's Tip: Ghee is the closest thing to Brazilian manteiga de garrafa you will find in most stores. Warm it gently with a pinch of salt for the final drizzle.
Keto Swap: Carne de sol is traditionally served with boiled or fried manioc and baião de dois, a rice and bean dish. Grilled queijo coalho and sautéed onions make a satisfying low-carb plate instead.
Success Tip: Serve it as a petisco, a shareable bar snack, with toothpicks and small bowls of hot sauce and vinaigrette.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 626kcal | Protein: 64g | Fat: 38g | Fiber: 0.7g
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