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Carne-de-sol (,
Carne-de-sol (, Portuguese
Portuguese may refer to:
* anything of, from, or related to the country and nation of Portugal
** Portuguese cuisine, traditional foods
** Portuguese language, a Romance language
*** Portuguese dialects, variants of the Portuguese language
** Portu ...
for "sun meat"), or jabá () is a dish from Northeastern Brazil
The Northeast Region of Brazil ( ) is one of the five official and political regions of the country according to the Brazilian Institute of Geography and Statistics. Of Brazil's twenty-six states, it comprises nine: Maranhão, Piauí, Ceará, R ...
. It is made by cutting beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
into "blankets" which are then lightly salted. The blankets are then placed outside in a dry and ventilated area to cure
A cure is a substance or procedure that resolves a medical condition. This may include a medication, a surgery, surgical operation, a lifestyle change, or even a philosophical shift that alleviates a person's suffering or achieves a state of heali ...
.
Carne-de-sol is sometimes fried and served as a hamburger
A hamburger (or simply a burger) consists of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis ...
, or baked in the oven with cream or, more traditionally, prepared as savory paçoca.
Its origin is attributed to the '' sertanejos'' (people who live in the semi-arid countryside), who developed this local recipe to preserve meat. Nowadays, the dish is traditional and typical of the entire Northeast Region of Brazil, and is served in restaurants all across the country.
See also
*Charque
Jerky is lean trimmed meat strips which are dehydrated to prevent spoilage and seasoned to varying degrees. Normally, this drying includes the addition of salt to prevent microbial growth through osmosis. The word "jerky" derives from the ...
*Bresaola
Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is le ...
*Dried meat
Dried meat is a feature of many cuisines around the world. Examples include:
* Kulen Slanina Pečenica
* Aliya, sun-dried meat from Kenya
* Bakkwa or rougan, Chinese salty-sweet dried meat sheets.
* Biltong, a cured meat that originated in ...
*List of Brazilian dishes
This is a list of dishes found in Brazilian cuisine. Brazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the country's mix of ...
* List of dried foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
*
References
Brazilian cuisine Beef dishes Dried meat Cuisine of the Northeast region of Brazil {{Meat-stub