Carne de sol (sun-cured beef) is a traditional food from Brazil’s Northeast, created by sertanejos (inhabitants of the backlands) who needed to preserve meat without refrigeration, in a region marked by arid and challenging conditions.
This recipe presents a meeting of two “Brazils”: on one side, carne de sol, a symbol of Northeastern rural tradition; on the other, polenta, a legacy of Italian cuisine that has taken root in Brazil’s South and Southeast, regions with large Italian immigrant populations, making this blend of flavours a beautiful celebration of the country’s cultural diversity.
What’s in the Kitchen brings this and other culinary stories to life – tales of chefs, emotional connections to cooking, and family recipes – creating a poetic relationship between theatre and gastronomy and letting the audience not just taste stories, but actual food in an experience for all the senses.
Time: 24 hours for curing, 20 minutes for preparation and cooking
Ingredients:
Polenta
1 cup fine cornmeal
4 cups vegetable stock
1 tablespoon butter
½ cup grated Parmesan cheese
Salt and black pepper to taste
Carne de sol
1 kg (approx. 2.2 lbs) beef (such as rump or top round)
80 ml clarified butter
100 g coarse salt (10% of the meat’s weight)*
*For a lighter cure, reduce the salt percentage by up to 3%. The less salt used, the longer the curing time required.
Sauce (Optional)
3 garlic cloves
½ onion
½ cup tomato sauce (preferably homemade)
Method:
Cure:
24 hours in advance, make lengthwise cuts in the beef without slicing all the way through. Rub the coarse salt all over the meat and refrigerate for 12 hours. Rinse off the salt, dry the meat, and refrigerate again for another 12 hours.
Polenta:
In a large saucepan, bring the vegetable stock to a boil over medium heat. Add salt, then gradually pour in the cornmeal, whisking constantly to prevent lumps. Reduce the heat and continue stirring until the polenta thickens – about 10 to 15 minutes. The texture should be smooth and creamy. Once at the desired consistency, stir in the butter and grated Parmesan until fully melted. Adjust salt and pepper to taste.
Meat:
Slice the meat and sear in a pan with clarified butter until golden. Set aside. If adding sauce to your dish:
Finely chop the garlic and onions. In a skillet, melt some butter and sauté the garlic and onion until soft (approx 10-15 minutes). Add the tomato sauce and stir until it forms a smooth base. Return the meat to the pan and mix well. Simmer for 3 to 5 minutes until a creamy sauce forms. Adjust salt (if needed) and add pepper to taste.
To serve:
Spoon the polenta onto a plate, top with slices of carne de sol, and drizzle with the sauce. Finish with pickled onions and chopped chives (ceboulette).
What’s in the Kitchen, Assembly Rooms, 31 Jul-23 Aug (not 4, 11, 18), 2.10pm