Carne de sol: Difference between revisions

 

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{{short description|Beef dish from northeastern Brazil}}

{{short description|Beef dish from northeastern Brazil}}

{{More citations needed|find=search keyword(s)|date=August 2023}}

{{More citations needed|find=search keyword(s)|date=August 2023}}

[[File:Carne de sol maturada.jpg|thumb|Matured carne–de–sol]]

[[File:Carne de sol maturada.jpg|thumb|Matured carnedesol]]

[[Image:Carne de sol.jpg|thumb|300px|Farmer preparing carne–de–sol]]

[[Image:Carne de sol.jpg|thumb||Farmer preparing carnedesol]]

”’Carne–de–sol”’ ({{IPA|pt|ˈkaʁni dʒi ˈsɔw|}}, [[Portuguese language|Portuguese]] for “sun meat”), or ”’jabá”’ ({{IPA|pt|ʒaˈba|}}) is a dish from [[Northeast Region, Brazil|Northeastern Brazil]]. It is made by cutting [[beef]] into “blankets” which are then lightly [[salting (food)|salted]]. The blankets are then placed outside in a dry and ventilated area to [[Curing (food preservation)|cure]].<ref>{{Cite web |last=Gosto |first=Brasil a |date=2021-12-21 |title=Carne de Sol |url=https://www.brasilagosto.org/en/carne-de-sol-en/ |access-date=2023-08-18 |website=Instituto Brasil a Gosto |language=en-US}}</ref>

”’Carnedesol”’ ({{IPA|pt|ˈkaʁni dʒi ˈsɔw|}}, [[Portuguese language|Portuguese]] for “sun meat”), or ”’jabá”’ ({{IPA|pt|ʒaˈba|}}) is a dish from [[Northeast Region, Brazil|Northeastern Brazil]]. It is made by cutting [[beef]] into “blankets” which are then lightly [[salting (food)|salted]]. The blankets are then placed outside in a dry and ventilated area to [[Curing (food preservation)|cure]].<ref>{{Cite web |last=Gosto |first=Brasil a |date=2021-12-21 |title=Carne de Sol |url=https://www.brasilagosto.org/en/carne-de-sol-en/ |access-date=2023-08-18 |website=Instituto Brasil a Gosto |language=en-US}}</ref>

Carne–de–sol is sometimes fried and served as a [[hamburger]], or baked in the oven with cream or, more traditionally, prepared as savory paçoca.

Carnedesol is sometimes fried and served as a [[hamburger]], or baked in the oven with cream or, more traditionally, prepared as savory paçoca.

Its origin is attributed to the ”[[Sertão|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.

Its origin is attributed to the ”[[Sertão|sertanejos]]” in the semi-arid countryside, who developed this local recipe to preserve meat. dish is traditional and typical of the entire of Brazil, and is served in restaurants all across the country.

==See also==

==See also==

*[[Jerky#Ch’arki|Charque]]

*[[Charque]]

*[[Bresaola]]

*[[Bresaola]]

*[[Dried meat]]

*[[Dried meat]]

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{{Reflist}}

{{Reflist}}

{{DEFAULTSORT:Carne-De-Sol}}

[[Category:Brazilian cuisine]]

[[Category:Brazilian cuisine]]

[[Category:Beef dishes]]

[[Category:Beef dishes]]

Beef dish from northeastern Brazil

Carne de sol ([ˈkaʁni dʒi ˈsɔw], Portuguese for “sun meat”), or jabá ([ʒaˈba]) is a dish from Northeastern Brazil. It is made by cutting beef into “blankets” which are then lightly salted. The blankets are then placed outside in a dry and ventilated area to cure.^[1]

Carne de sol is sometimes fried and served as a hamburger, or baked in the oven with cream or, more traditionally, prepared as savory paçoca.

Its origin is attributed to the sertanejos living in the semi-arid countryside, who developed this local recipe to preserve meat. The dish is traditional and typical of the entire northeast region of Brazil, and is served in restaurants all across the country.