Carne de Sol com Abóbora
Northeastern Brazilian sun-dried beef with sweet butternut squash and caramelised onions. A budget-friendly Northeast staple with 46g protein per serving.
📅April 4, 2026
15mPrep
40mCook
4Servings
⭐ 4.9Rating
🥩Nutrition Facts (per serving)
Protein 44%Fat 35%Carbs 21%
440kcalCalories
46gProtein
16gFat
22gCarbs
3gFiber
Ingredients
- 700 gcarne de sol (sun-dried salted beef), soaked and diced
- 500 gbutternut squash, peeled and cubed
- 2 wholeonions, sliced
- 4 clovesgarlic cloves, minced
- 20 gfresh coriander, chopped
- 20 gbutter (or olive oil)
- 15 mloil
- 1 to tastesalt and black pepper
Instructions
- Soak carne de sol in water for 2 hours, changing water once; drain and dice.
- Steam or boil squash cubes until just tender, ~10 min. Drain.
- Heat oil in a large pan; sear beef cubes over high heat until browned on all sides, ~8 min. Remove.
- In the same pan, melt butter; cook onions over medium heat until deeply caramelised, ~15 min. Add garlic; cook 2 min.
- Return beef; add squash. Toss gently and heat through 5 min. Season; garnish with coriander.
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