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Main course Meat

Food Flavour DNA

Nutritional Values

🔥620kcal
💪42gProtein
🌾30gCarbs
🥑40gFat
🌿6gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Beef Flank with Cassava Flour

How to order / say it
Say it Carne de Sol com Aipim — [CAR-nee deh soul koom eye-PEEM]
Order I'll have the Carne de Sol com Aipim, please.
Locally Vou querer a carne de sol com aipim, por favor.
Say locally

Sun-dried beef served with cassava flour and sometimes cooked cassava.

Why try it?

This dish is a testament to the resourcefulness of Brazilian cooking, where sun-drying beef results in a concentrated flavor paired perfectly with the neutral, starchy cassava, a staple of the local diet.

How it tastes

The beef is salty and deeply flavored, contrasting beautifully with the mild, earthy taste of cassava. The cassava flour adds a gritty texture that rounds out the meal.

Origin & History — first documented: 1760

Carne de Sol originated in the Brazilian Northeast in the 18th century as a preservation method for beef. It was embraced by locals and later became popular in Rio, particularly in its street food scene.

Recipe

Ingredients

  • 🥩 400 g beef flank
  • 🥕 300 g cassava
  • 🌾 100 g cassava flour
  • 🥛 50 g butter
  • 🧄 3 cloves garlic
  • 🫒 30 ml olive oil
  • 🧂 to taste salt

Method

  1. 1 Salt the beef flank and let it sun-dry for two hours if possible.
  2. 2 Boil the cassava until tender, then slice into large pieces.
  3. 3 In a skillet, heat olive oil and butter, then fry the beef until browned.
  4. 4 Fry garlic in the same skillet, add cassava flour and toast slightly.
  5. 5 Serve the beef with cooked cassava and toasted cassava flour.

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All South America recipes — Brazil — Rio de Janeiro — Beef Flank with Cassava Flour
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