Brazilian cuisine is a reflection of the country’s cultural diversity, with each region boasting unique flavors and culinary traditions. One of the most cherished dishes from the Northeast is sun-dried beef with cassava purée, a recipe that combines the intense, slightly salty taste of carne de sol (sun-dried beef) with the smooth, buttery consistency of cassava purée.
This dish embodies the essence of traditional Brazilian home cooking—rustic, comforting, and packed with flavor. The simplicity of its ingredients, combined with the unique preparation methods, makes it a staple in many households and restaurants throughout the Northeast. Whether enjoyed as an everyday meal or served on special occasions, this dish is a true celebration of Brazil’s culinary heritage.
In this article, we’ll explore the history of carne de sol, the role of cassava in Brazilian cuisine, and a detailed step-by-step recipe so you can recreate this delicious dish at home.
The History of Carne de Sol: A Timeless Tradition
Carne de sol, or sun-dried beef, is a product of necessity and ingenuity. Historically, before the widespread use of refrigeration, people in the Northeast of Brazil needed a method to preserve meat for long periods, especially in the dry and hot climate of the sertão (backcountry). By salting and drying the meat under the sun and wind, they created a flavorful, long-lasting protein source that became an integral part of the regional diet.
Despite its name, carne de sol is not always directly exposed to the sun. Instead, it is typically air-dried in a covered, ventilated area for one to two days, allowing it to develop its characteristic taste and texture. Over the years, this method of preservation became a culinary tradition, and carne de sol evolved from a necessity to a delicacy enjoyed in diverse preparations.
Today, carne de sol is a highlight of Northeastern Brazilian cuisine, commonly served with cassava, rice, farofa (toasted cassava flour mixture), and vinaigrettes. When paired with cassava purée, its salty, umami-packed flavor is perfectly balanced by the creamy, slightly sweet taste of the root vegetable.
Cassava: The Staple of Brazilian Cuisine
Cassava, also known as yuca, manioc, or aipim, is one of the most widely consumed root vegetables in Brazil. Originally cultivated by Indigenous Brazilians, it has been a fundamental part of the country’s cuisine for centuries. Due to its versatility and nutritional value, cassava appears in countless Brazilian dishes, from fried snacks to stews and even desserts.
When prepared as a purée, cassava becomes incredibly smooth and creamy, making it the perfect companion for robustly flavored proteins like carne de sol. The addition of clarified butter (manteiga de garrafa), a staple ingredient in the Northeast, adds a rich, slightly nutty taste to the purée, elevating the dish’s overall flavor.
Now, let’s dive into the full recipe for Sun-Dried Beef with Cassava Purée, so you can bring a piece of Northeastern Brazil to your table.
Sun-Dried Beef with Cassava Purée: Step-by-Step Recipe
Ingredients:
For the Sun-Dried Beef:
- 500g (1.1 lb) of carne de sol (desalted sirloin or rump)
- 2 tablespoons of clarified butter (manteiga de garrafa)
- 1 large onion, sliced into rings
- 2 cloves of garlic, minced
- Black pepper to taste
For the Cassava Purée:
- 500g (1.1 lb) of cassava (yuca or manioc), peeled and chopped
- 1 tablespoon of clarified butter (manteiga de garrafa)
- 200ml (¾ cup) of milk
- Salt to taste
- Grated coalho cheese (optional, for extra creaminess and flavor)
Instructions:
Step 1: Preparing the Sun-Dried Beef
- Cut the beef into medium-sized strips or cubes. If your carne de sol is still salty, soak it in water for a few hours, changing the water periodically to remove excess salt.
- Heat a large skillet over medium-high heat and add the clarified butter.
- Sear the beef, letting it brown well on all sides. This step is crucial for enhancing the deep, umami flavor of the meat.
- Once browned, add the minced garlic, stirring until fragrant.
- Toss in the onion slices and cook until they are soft, golden, and slightly caramelized.
- Season with black pepper to taste and set aside while preparing the purée.
Step 2: Making the Cassava Purée
- Boil the cassava in salted water until tender (approximately 20–30 minutes).
- Drain the cassava and mash it well while still warm to achieve a smooth texture.
- In a separate saucepan, melt the clarified butter and stir in the milk.
- Gradually add the mashed cassava, stirring continuously to create a creamy purée.
- Adjust the salt as needed, and for a richer taste, you can mix in grated coalho cheese.
Step 3: Assembling the Dish
- Spoon the cassava purée onto a plate, spreading it into a soft bed.
- Top with the sun-dried beef and caramelized onions.
- Drizzle with extra clarified butter for a glossy finish.
- Serve immediately, ideally accompanied by farofa (toasted cassava flour) or white rice for an authentic Northeastern experience.
Pairing and Serving Suggestions
This dish is already rich in flavor and texture, but you can elevate it even further with these pairing options:
- Farofa: A crunchy side made of toasted cassava flour, often mixed with bacon, onions, or banana for extra flavor.
- White Rice: A simple, fluffy addition that balances the richness of the beef and purée.
- Vinaigrette Salad: A fresh combination of diced tomatoes, onions, and lime juice that adds acidity to contrast with the buttery elements.
- A Tropical Drink: Pairing this dish with a cold cashew juice (suco de caju) or a Brazilian caipirinha enhances the meal’s authenticity.
Conclusion
Sun-Dried Beef with Cassava Purée is more than just a dish—it is a symbol of Brazil’s Northeastern culture and history. It showcases the resilience and creativity of the people from the sertão, who transformed humble ingredients into an extraordinary culinary experience.
This meal embodies the perfect balance of bold, rustic flavors with smooth, creamy textures, making it a favorite across generations. Whether you’re discovering Brazilian cuisine for the first time or reliving nostalgic memories of a home-cooked meal, this dish is guaranteed to bring warmth, comfort, and authenticity to your table.
So why not bring a piece of Northeastern Brazil into your own kitchen? Try this recipe and experience the soulful flavors of carne de sol and cassava. And if you’ve already made it, share your thoughts—what’s your favorite way to serve it? Let’s celebrate Brazilian cuisine together!
I am a writer specializing in travel, destinations and recipes, with a degree in gastronomy. Combining my passion for exploring the world and my culinary knowledge, I create content that leads readers to discover new flavors and destinations. My goal is to inspire gastronomic and cultural adventures, providing unique and authentic experiences through writing.