Brazilian Shredded Salted Beef (Carne Seca)
A hearty and flavor-packed dish from Brazil's sun-drenched Northeast, where salted dried beef has fed generations for centuries. Carefully desalted, pressure-cooked until tender, then shredded and tossed with fresh tomato, onion, cilantro and a whole egg for a rich, satisfying finish. Serve over white rice and black beans for the full experience.
🛒 Ingredients
8 servings
- 1 lb (500 g) salted dried beef (carne seca)
- 1 large tomato, finely chopped
- 1 medium onion, finely chopped
- Fresh cilantro to taste, chopped
- Olive oil for sautéing
- 1 whole egg
- 1 tsp colorífico (annatto powder) or sweet paprika
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Directions
- 1
Blanch the salted beef in boiling water, drain, and repeat at least 3 times changing the water each time to draw out the excess salt.
- 2
Cover the beef with fresh water and cook in a pressure cooker for 15 minutes after pressure builds up.
- 3
Drain and shred the warm meat using two forks, pulling it into thin, rough strips.
- 4
Sauté the shredded beef in olive oil with the tomato, onion and cilantro. Sprinkle in the colorífico and stir to combine.
- 5
Crack the whole egg into the pan and stir quickly until fully incorporated and the mixture is well bound.
💡 Chef's Tip
Don't rush the desalting — three full blanches make the difference. Annatto powder is available at Latin grocery stores; sweet paprika is a fine substitute.
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