In my previous post, I talked about the importance of carne de sol to traditional Brazilian cuisine, and how it differed from other salted meat products. I even gave a quick lesson in how to make carne de sol the traditional way. However, unless you happen to live in a place that has eternal sunshine, daily temperatures reaching into the high 90s F (35C), and a steady 25 mph (40 kmh) wind, you are unlikely to be very successful. Outside Brazil, you are even more unlikely to find it at your local market.
I wanted to include some carne de sol recipes on Flavors of Brazil, but I considered that it would be fruitless to do so, as readers outside Brazil would not have access to carne de sol itself. Then I luckily came across a source that gave instructions for imitating carne de sol anywhere in the world. I tried out this technique, and although the resulting product isn't exactly like carne de sol, it's similar enough that it can be substituted for carne de sol in any recipe on this blog. Let's call it "faux carne de sol".
RECIPE - Carne de sol
1 piece top sirloin, 2 lbs. (1 kg.), sliced horizontally into 2 pieces, 1 inch (2 cm.) thick
2 Tbsp. kosher table salt
Bring meat to room temperature before working. Rub salt into all surfaces of the meat. Let rest, loosely covered with plastic wrap, at room temperature for 30 minutes. Cover each piece tightly with plastic wrap and place in freezer for 12 hours. Remove from freezer and immediately grill, over medium heat, for 15 minutes. Then serve, or cool and reserve for use in another recipe.
Translated and adapted from Cozinha Regional Brasileira by Abril Editora