Carne de Sol (Cured Beef) with Cassava Purée
Beef cured for 7 days, slow-cooked at low temperature with manteiga de garrafa, Brazilian clarified butter. Served with creamy cassava purée, sweet potato chips and tomatoes sautéed in herb butter.
- gluten-free
Contains: Lactose
About the dish
Beef cured for seven days and slow-cooked at low temperature with manteiga de garrafa, Brazilian clarified butter, until tender without falling apart. Served over creamy cassava purée, with sweet potato chips and tomatoes sautéed in herb butter.
The Brazilian sertão with technique. A northeastern classic given the same time and low fire the Benedito kitchen gives everything, in Cambuí, Campinas.
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