Macaxeira com Carne de Sol, also known as cassava with dried beef, is a beloved dish in Brazilian cuisine, particularly popular in the northeastern regions. This hearty meal features macaxeira, a starchy root vegetable more commonly known as cassava or yuca, paired with carne de sol, which is sun-dried and salted beef. The combination of the creamy texture of the cassava and the robust flavors of the dried beef creates a satisfying and comforting dish that embodies the essence of Brazil’s culinary traditions. As one culinary expert noted, *Macaxeira com Carne de Sol is not just food; it’s a taste of the culture and history of Brazil.”* This dish’s popularity stems from its rich flavors, nutritional benefits, and its ability to bring people together around the table, making it a staple not only in homes but also in restaurants across the country.
Macaxeira com Carne de Sol (Cassava with Dried Beef)
Macaxeira com Carne de Sol is a traditional Brazilian dish that showcases the rich culinary heritage of the northeastern region of Brazil. This hearty and flavorful dish combines macaxeira (also known as cassava or manioc) with carne de sol (sun-dried beef), creating a satisfying meal that highlights the robust flavors and textures of both ingredients. It reflects the local customs of preserving food and utilizing staple ingredients found in the region.
History
The dish has its roots in the traditional cooking practices of Brazil’s indigenous peoples, who cultivated cassava as a primary food source. Over time, the adaptation of sun-drying meats became a preservation method, especially in the arid northeastern regions where fresh food could be scarce. Macaxeira com Carne de Sol symbolizes the melding of indigenous and Portuguese culinary traditions, creating a dish that is now cherished throughout Brazil.
Ingredients
| Ingredient | Quantity |
|---|---|
| Macaxeira (Cassava) | 1 kg |
| Carne de Sol (Sun-Dried Beef) | 500 g |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Olive Oil or Butter | 2 tablespoons |
| Salt | to taste |
| Black Pepper | to taste |
| Fresh parsley or cilantro | for garnish |
Preparation Steps
- Prepare the Carne de Sol:
- Soak the carne de sol in water for about 2 hours to reduce the saltiness. Change the water once halfway through.
- After soaking, drain and rinse the beef.
- Boil the carne de sol in fresh water for about 30 minutes or until tender. Remove from heat, and let cool slightly.
- Shred the beef into bite-sized pieces.
- Cook the Macaxeira:
- Peel the macaxeira and cut it into chunks.
- In a large pot, add the macaxeira chunks along with enough water to cover them. Add a pinch of salt.
- Boil the macaxeira for about 20-25 minutes or until tender. You can test its readiness by piercing it with a fork.
- Once cooked, drain and set aside.
- Prepare the Sauce:
- In a skillet, heat the olive oil or butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the shredded carne de sol to the skillet and sauté for about 5-7 minutes, stirring frequently until heated through.
- Season with salt and black pepper to taste.
- Combine and Serve:
- In a serving dish, layer the cooked macaxeira and top it with the carne de sol mixture.
- Garnish with fresh parsley or cilantro.
- Serve hot, ideally with a side of rice and a salad for a complete meal.
Enjoy this delicious and comforting dish, a true representation of Brazilian cuisine!
Frequently Asked Questions
What is Macaxeira com Carne de Sol?
Macaxeira com Carne de Sol is a traditional Brazilian dish made with cassava (macaxeira) and dried beef (carne de sol), often served with additional spices or sauces.
How is Macaxeira prepared?
To prepare Macaxeira, peel and boil the cassava until tender, then shred or cut it, and serve with sautéed dried beef that has been seasoned to enhance its flavor.
What does Macaxeira taste like?
Macaxeira has a mild, nutty flavor, while dried beef adds a salty and savory richness, creating a comforting and satisfying dish.
Is Macaxeira gluten-free?
Yes, Macaxeira is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Can I make Macaxeira vegetarian?
Yes, you can substitute dried beef with plant-based proteins or vegetables to create a vegetarian version of Macaxeira.
What can I serve with Macaxeira com Carne de Sol?
It pairs well with rice, beans, salad, or a spicy sauce for added flavor and texture.
How long does it take to cook Macaxeira?
Cooking cassava usually takes about 20-30 minutes until fork-tender, while preparing the dried beef may take an additional 20-30 minutes, depending on the method used.
Where can I find Macaxeira com Carne de Sol?
Macaxeira com Carne de Sol is commonly found in Brazilian restaurants and can also be made at home using readily available ingredients.
What are the nutritional benefits of Macaxeira?
Macaxeira is high in carbohydrates and fiber, while dried beef offers protein and essential nutrients, making it a hearty meal option.
Can I freeze Macaxeira com Carne de Sol?
Yes, you can freeze both the cassava and dried beef components separately, but it’s best to consume them fresh for optimal taste.
What spices are commonly used in Macaxeira com Carne de Sol?
Common spices include garlic, onion, and chili, which enhance the flavors of both the cassava and dried beef.
Is Macaxeira healthy?
Macaxeira can be part of a healthy diet when consumed in moderation, as it provides energy and nutrients, especially when balanced with vegetables and lean proteins.
