Carne-de-sol facts for kids
Carne-de-sol (pronounced like CAR-nee jee SOHL) is a special dish from Northeastern Brazil. Its name means "sun meat" in Portuguese. It is also sometimes called jabá.
This traditional food is made from beef that has been heavily salted. After salting, the meat is left out in the sun for about one or two days. This process, called curing, helps to preserve the meat and gives it a unique flavor.
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What is Carne-de-sol?
Carne-de-sol is a type of dried meat that is very popular in Brazil. Unlike some other dried meats, it is not completely dry or hard. The sun-drying process removes some moisture but keeps the meat tender enough to cook in different ways.
How is it Made?
Making carne-de-sol starts with fresh beef. Large pieces of meat are covered with a lot of salt. This salt pulls water out of the meat, which helps to stop bacteria from growing. After salting, the meat is hung outdoors in the sun. The sun's warmth and the dry air help to cure the meat further. This careful process makes the meat safe to store for longer periods without refrigeration.
Where Does it Come From?
The idea for carne-de-sol came from the sertanejos. These are people who live in the dry, semi-arid countryside of Northeastern Brazil. They needed a way to keep meat fresh without refrigerators, especially in a hot climate. So, they developed this method to preserve their food. Today, carne-de-sol is a very important part of the food culture across the entire Northeast Region of Brazil. You can find it served in restaurants all over the country.
How is it Eaten?
Carne-de-sol is a versatile dish, meaning it can be prepared in many ways.
- It is often fried and served like a hamburger.
- Sometimes, it is baked in the oven, often with a creamy sauce.
- A very traditional way to eat it is as a savory paçoca. This is a dish where the meat is shredded and mixed with cassava flour and onions.
It is a delicious and important part of Brazilian cooking.
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