Carnes

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
Carne de Sol com Abóbora🥩

Nutrition Facts (per serving)

Protein 44%Fat 35%Carbs 21%
440kcalCalories
46gProtein
16gFat
22gCarbs
3gFiber

Ingredients

  • 1.5 lbcarne de sol (sun-dried salted beef), soaked and diced
  • 1.1 lbbutternut squash, peeled and cubed
  • 2 wholeonions, sliced
  • 4 clovesgarlic cloves, minced
  • 20 gfresh coriander, chopped
  • 20 gbutter (or olive oil)
  • 1 tbspoil
  • 1 to tastesalt and black pepper

Instructions

  1. Soak carne de sol in water for 2 hours, changing water once; drain and dice.
  2. Steam or boil squash cubes until just tender, ~10 min. Drain.
  3. Heat oil in a large pan; sear beef cubes over high heat until browned on all sides, ~8 min. Remove.
  4. In the same pan, melt butter; cook onions over medium heat until deeply caramelised, ~15 min. Add garlic; cook 2 min.
  5. Return beef; add squash. Toss gently and heat through 5 min. Season; garnish with coriander.

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#brazil#high-protein#budget#northeast#comfort-food
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