Pulled Carne Seca with Butternut Squash Puree

Carne seca, a dried and salt-cured meat, is a huge part of Brazilian cooking. It comes from a lean cut such as top round, because too much marbled fat (what gives that buttery richness we want in our cooked meats) makes the dried meat too tough. This dish is a botequim-inspired delicacy, like one I’ve had at Devassa, a botequim in Barra.