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Carne Seca Beef with Pumpkin PureeWith Salt-Baked Pineapple Flavored with Cinnamon for Dessert
A delectable Brazilian favorite, Carne Seca com Abobora, is a delicious meal made from round or topside beef. Served with a juicy salt baked pineapple dessert.
Here's how to assemble this delicious Brazilian meal. Unless you know of an excellent butcher or specialist shop, you may not be able to buy dried beef, resembling the type served here in Brazil. Your next best option is this: Buy 2.5kg of topside or round beef, trim fat and cartilege with a sharp chef's knife, and cut into thick 10 cm slices, weighing 500 to 600 grams each. Soak in brine for 24 hours. Mix some sea salt, granulated garlic, and black pepper together, and smother liberally all over the meat. Give it heaps. Set the oven to low, as low as it can go, and leave the meat in the in the lower part of the oven, on a wire rack, overnight. Not in a tray, and don't cover in tin foil, as you'll prevent the hot air from circulating. The salt, and dried spices will have permeated the meat, and the exterior will be quite dry. Now semi-reverse the process by soaking the beef in water for an hour or two. If you don't do this the beef will be too salty. Method
Plate it up with the pumpkin puree, and the dried beef on top. Garnish with chopped parsley, spring onions and a lemon quarter. That's it. Scrumptious! A wonderful desert to go with this, is salt-baked fresh pineapple, called abacaxi. Method
Follow with rest in seclusion.
The copyright of the article Carne Seca Beef with Pumpkin Puree in Brazilian Food is owned by Robert Morris McCall. Permission to republish Carne Seca Beef with Pumpkin Puree in print or online must be granted by the author in writing.
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