Carne de Sol

Step by stepInstructions

1. Rub the beef slabs all over with the coarse salt and sugar, pressing it in well.
2. Place the meat on a rack over a tray and refrigerate uncovered for 24 hours, turning once, until the surface firms up and the meat is deeply seasoned.
3. Rinse the meat well under cold running water to remove the excess salt, then pat it completely dry.
4. Slice the beef thinly against the grain, into about 1/4-inch pieces.
5. Heat the olive oil in a large skillet over high heat and sear the beef in batches for 2 to 3 minutes per side, until crisp-edged and browned; set aside.
6. Lower the heat, melt the butter in the same pan, and cook the onion for 5 minutes until golden and soft; add the garlic for 1 minute.
7. Return the beef to the pan, toss with the onions and parsley, and serve hot with rice, farofa, and buttered cassava.