Brazilian Shredded Sun-Dried Beef with Cassava Flour
A beloved rustic dish from Brazil's Northeast, featuring tender sun-dried beef shredded and sautéed with fresh vegetables, then bound with cassava flour for a uniquely satisfying texture. Earthy, bold, and packed with authentic sertão flavor.
🛒 Ingredients
4 servings
- 1 kg sun-dried or salted beef
- 1 large tomato, chopped
- 1 medium onion, diced
- 1 medium bell pepper, diced
- Cassava flour (farinha de mandioca), to taste
- Fresh cilantro, to taste
- Clarified butter or ghee, generous amount
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Directions
- 1
Several hours before cooking, soak the salted beef in cold water to reduce saltiness, changing the water at least once.
- 2
Drain and cut into small cubes. Heat a generous amount of clarified butter in a large skillet and fry the beef until golden and cooked through, like a pan roast.
- 3
Pulse the cooked beef in a blender or food processor until coarsely shredded — avoid over-processing. Set aside.
- 4
In the same skillet, sauté the onion and bell pepper for 3–4 minutes, then add the tomato and cook 2 more minutes until softened.
- 5
Return the shredded beef to the pan, stir everything together and cook over low heat for a few minutes.
- 6
Gradually stir in cassava flour until the mixture reaches your preferred consistency — slightly moist is ideal. Finish with fresh cilantro and adjust seasoning.
💡 Chef's Tip
Add cassava flour little by little — the goal is a moist, not dry, texture. Clarified butter is key for authentic flavor; ghee works equally well as a substitute.
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