You are going out tonight...so have a 'carne seca desfiada'!!!

Different cuts of 'carne seca'

Friday night...TGIF!!!
Most of us are going out for a drink...or two!!!
Wherever you are, drinking is only nice having a bite together.
There is a type of dried beef in Brazil that makes a special appetizer dish.
It is a must in every chopp or beer concept in the country.
It is called 'carne (meat or beef) seca (dried)'...
We first eliminate some of the salt by soaking it in cold water.
It should be done a few times...until we leave it overnight.
The next day the meat is cooked until tender...allow it to cool completely.
We prefer using the hands to tear the cut into beef strips...we try to have very fine strips.

All the fat should be removed.
So you end up with strips of cooked beef, almost the same color as corned beef.
No seasoning is used....the meat is just too flavoured.

Once it is done, we can 'sautée' with onions 'julienne' cut.
Just before it is finished, you can use some parsley.

Brazilians like it with 'farofa'...a mandioca flour also souteed with butter, onions, salt and pepper.
It goes well with chopp and beer...and a nice group of friends.
Fridays...it will always be special!!!