Carne-de-sol

Carne-de-sol, also known as jabá in some regions, is a traditional Brazilian dish, particularly popular in the Northeast Region of the country. It consists of heavily salted beef, which is then partially dried under the sun for one or two days to preserve it. The name "carne-de-sol" translates directly to "meat of the sun," reflecting its method of preparation.

History

The origins of carne-de-sol can be traced back to the early colonial period of Brazil. It was developed as a method for preserving meat in the hot climate, where traditional refrigeration methods were not available. The technique allowed the settlers and later, the inhabitants of the hinterlands, to store meat for extended periods, which was especially valuable during long journeys or in areas where fresh meat was not readily available.

Preparation

The preparation of carne-de-sol begins with the selection of beef, typically from the hindquarters of the cow, which is then cut into large pieces. These pieces are generously salted on all sides. The salt acts as a preservative by drawing moisture out of the meat, which helps to prevent bacterial growth. After salting, the meat is left to rest for a few hours to allow the salt to penetrate deeply.

Following this initial resting period, the meat is exposed to the sun for one to two days. This exposure further dries the meat, completing the preservation process. The duration of sun exposure can vary depending on the climate and the desired dryness of the final product. After drying, the carne-de-sol may be wrapped in cloth or stored in a cool, dry place until it is ready to be cooked.

Culinary Uses

Carne-de-sol is a versatile ingredient in Brazilian cuisine and can be prepared in various ways. It is often sautéed with onions and garlic, served with beans, rice, and farofa (toasted manioc flour), making a hearty and flavorful meal. It can also be used as a filling for pastels (fried pastries) or as a topping for pizzas. In some regions, it is rehydrated and cooked with pumpkin or cassava, creating a rich and savory dish.

Cultural Significance

In the Northeast Region of Brazil, carne-de-sol is not only a staple food item but also a symbol of regional identity and tradition. It is celebrated in local festivals and is a key component of the regional cuisine, reflecting the history, culture, and ingenuity of the people in utilizing available resources to create lasting and delicious food traditions.

See Also

• Brazilian cuisine
• Preserved food
• Dried meat
• Salt-cured meat

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