Carne de Sol com Aipim

Carne de Sol com Aipim is a traditional Brazilian dish featuring sun-dried beef served alongside creamy cassava, offering a delightful blend of flavors and textures. This hearty meal is perfect for a comforting lunch, showcasing the rich culinary heritage of Brazil.

Ingredients

• Carne de sol (sun-dried beef) - 250 grams
• Aipim (cassava) - 400 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, for serving

Steps

1. Soak the carne de sol in water for about 2 hours to reduce saltiness, changing the water once halfway through.
2. Peel and cut the aipim into chunks, then boil in salted water for about 30 minutes or until tender. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and golden.
4. Remove the carne de sol from the water, pat dry, and cut into bite-sized pieces. Add to the skillet and cook for about 10-15 minutes, stirring occasionally, until browned and cooked through.
5. Add the boiled aipim to the skillet with the carne de sol. Mix gently to combine and season with salt and black pepper to taste. Cook for an additional 5 minutes to heat through.
6. Serve hot, garnished with fresh parsley and lemon wedges on the side.

Nutrition

• Calories: 650
• Protein: 35 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle repair and growth.
• High in fiber, promoting digestive health.

Tags