Sunday, April 17, 2011

Como fazer carne de sol

Colocando a carne "no sol"
Quando fomos a Fortaleza, em Dezembro do ano passado, aprendemos com o "Sergim" como é que faz carne de sol em casa. Desde então tenho feito com certa regularidade, experimentando um pouco com as quantidades de sal e o tempo na geladeira. Sempre usamos um pedaço do "rump", mas segundo Sergim, qualquer carne vira "de sol". Dentro em breve vou tentar com carne de canguru. Aqui vai a receita.

1) Corte um pedaço grande da carne de forma que ela fique com cerca de 4-5cm de altura.

2) Salgue a carne com sal fino. É difícil explicar a quantidade, mas experimente colocar uma boa quantidade de sal na palma da mão e espalhe de forma uniforme nos dois lados.  

3) Coloque a carne em cima de uma grelha e dentro de uma assadeira ou refratário e alguma coisa pra elevar a grelha. A carne de sol é basicamente carne seca, por isso tem que haver um espaço para que a água escorra e não volte pra carne. Uma alternativa se não tiver a grelha é de escorrer a água frequentemente da assadeira.

4) Envolva a assadeira com um pano ou um filme plástico e coloque na geladeira. Deixe a carne desidratando por um período entre 2 e 4 dias.

A quantidade de sal e o tempo em que ela permanece na geladeira depende do gosto do cozinheiro. Quanto ao sal, eu venho testando várias quantidades, desde "mãozadas" generosas, até pequenas quantidades. Uma vez fiz uma que não ficou nem salgada, mas com a textua de carne de sol perfeita. Se você salgar muito, não tem probema porque é só deixar de molho no leite ou na água por algumas horas (ou de um dia pro outro) antes de cozinhar.


Cozimento da carne
As receitas de carne de sol normalmente requerem que a carne seja cozida antes para amolecer. Existe a opção de usar leite ou água no cozimento. Com qualquer um dos dois, é possível corrigir a quantidade de sal com a troca de água/leite durante o cozimento. Uma panela de pressão acelera bastante o processo. Normalmente eu cozinho com o leite porque dizem que a carne fica mais macia, e eu uso parte do leite pra fazer o pirão.

Depois de cozida, pode-se cortar a carne em cubinhos, desfiar ou usar o pedaço inteiro da carne. Normalmente refoga-se a carne com cebola e alho com óleo ou, de preferência, manteiga de garrafa (ou ghee). Para servir, arroz branco, pirão de leite ou mesmo purê de abóbora. Já fiz carne de sol com pirão de leite algumas vezes e nesse exato momento estou fazndo escondidinho de carne de sol com abóbora. Tem também o famoso "jabá com gerimum" que vou testar em breve. Depois vou colocar as receitas com detalhes e fotos.

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18 Comments:

Blogger Charles said...

eu te amo!!! :) Há 2 anos morando na Espanha, sem comer carne do sol, até que alguém teve a brilhante idéia de sugerir: busca no google como se faz a carne do sol! :)

Muito obrigado!

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