Carne de Sol do Arco-Iris

Name: Carne de Sol do Arco-Iris
Cuisine: Brazilian
Ingredients: 1 tablespoon chopped fresh parsley; 2 firm sweet bananas, peeled and sliced ½ inch thick on the diagonal; 2 large eggs, lightly beaten; 1½ cups manioc flour (farinha de mandioca); 1½ cups manioc flour (farinha de mandioca); 2 large carrots, peeled and grated; 3 slices smoked bacon, cut ¼ inch thick and diced; 1 tablespoon vegetable oil; 1 yellow bell pepper, cored, seeded, ribs removed, and cut in thin strips; 1 red bell pepper, cored, seeded, ribs removed, and cut in thin strips; 1 green bell pepper, cored, seeded, ribs removed, and cut in thin strips; 1 medium onion, chopped; 1 tablespoon extra-virgin olive oil; 8 tablespoons (1 stick) unsalted butter; 3 large Idaho potatoes, peeled; 1 pound carne de sol, shredded (salted dried meat, such as tender jerked or corned beef, makes a good substitute); 1 pound carne de sol, shredded (salted dried meat, such as tender jerked or corned beef, makes a good substitute); 1 pound carne de sol, shredded (salted dried meat, such as tender jerked or corned beef, makes a good substitute)

Beef Jerky from the Rainbow Inn

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

1 pound carne de sol, shredded (salted dried meat, such as tender jerked or corned beef, makes a good substitute)
3 large Idaho potatoes, peeled

Americas
Brazil
Bahia
Main course
Gluten-free

Method

In a medium saucepan, add the meat and enough water to cover. Bring to a rolling boil over medium-high heat for 5 minutes and remove the meat. Depending on the saltiness of the meat, repeat the process up to 3 more times with fresh water to remove the salt. If the meat is still too salty, repeat the process one more time with fresh water. During the last water change, reduce the heat and simmer