Paçoca de Carne Seca
A traditional Brazilian dish featuring salted, dried beef that is cooked, shredded, and then toasted with manioc flour, onions, and garlic. This savory, crumbly mixture is a hearty and flavorful main course, typical of Brazil's northeastern region.
An original recipe by Forkin
- Total time
- 13 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 529 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gcarne seca, cut into large chunks
- 200 gmanioc flour
- 1 pcsred onion, finely chopped
- 4 clovegarlic, minced
- 4 tbspclarified butter, or vegetable oil
- 0.25 cupparsley, fresh, finely chopped
- 0.25 cupscallion, finely chopped
- 0.5 tspblack pepper, freshly ground(optional)
Equipment
pressure cooker · large skillet · large bowl · cutting board · knife
The method
Step by step
- 1
Place the chunks of carne seca in a large bowl and cover completely with cold water to desalt.
About 5 min
Cook’s note: Refrigerate for at least 12 hours, changing the water every 3-4 hours to ensure the salt is properly removed.
- 2
Drain the desalted meat, place it in a pressure cooker, and cover with fresh water.
About 5 min
- 3
Secure the lid and cook for 40-45 minutes after the cooker reaches full pressure, or until the meat is very tender.
About 45 min
Cook’s note: If you don't have a pressure cooker, you can boil the meat in a large pot for 2-3 hours until tender.
- 4
Carefully release the pressure, drain the meat, and let it cool just enough to handle.
About 10 min
- 5
Shred the meat finely using two forks or your fingers, discarding any large pieces of fat or gristle.
About 10 min
Cook’s note: For a finer texture, you can briefly pulse the shredded meat in a food processor.
- 6
Heat the clarified butter in a large, heavy-bottomed skillet over medium heat.
About 1 min
- 7
Add the chopped red onion and sauté for about 5 minutes until softened and translucent.
About 5 min
- 8
Stir in the minced garlic and cook for one more minute until fragrant.
About 1 min
Cook’s note: Be careful not to let the garlic burn, as it will become bitter.
- 9
Add the shredded meat to the skillet and cook, stirring occasionally, for 5-7 minutes until it begins to crisp.
About 7 min
- 10
Reduce the heat to low and gradually sprinkle in the manioc flour, stirring constantly to combine everything.
About 2 min
Cook’s note: Adding the flour slowly prevents clumps and ensures it toasts evenly.
- 11
Continue to cook and stir for another 5-8 minutes, until the flour is lightly toasted and the mixture is dry and crumbly.
About 8 min
- 12
Remove the skillet from the heat and stir in the chopped parsley, scallions, and black pepper.
About 1 min
Per serving
Nutrition
- Calories
- 528.6kcal
- Protein
- 41.9g
- Carbs
- 53g
- Fat
- 16.5g
- Fibre
- 1.5g
- Sugar
- 5.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator once completely cooled.
Reheat gently in a dry non-stick skillet over low heat until warmed through.
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