Carne de sol
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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.
Brazilian Meat Recipes
- Brazilian Feijoada (Meat and Beans, Rio De Janeiro Style)
- Brazilian Black Bean Feijoada
- Brazilian Black Bean and Beef Casserole
- Brazilian Feijoada (Mrs Rainwater)
- Brazil Nut Corn Coated Pork 12pts
- Brazilian Black Beans with Necy
- Almondegas (Meatballs)
- Brazilian Beef Creole
- Sausages And Lentils
- Shrimp Cuscuz
- Shrimp Empadinhas
- Shrimp Moqueca
- Shrimp Pie
- Shrimp Tempura
- Steaks - Portuguese Style
- Bistek Beef Steak
- Guarulhos Tongue
- Manicoba
- Shrimp with Lime Sauce (Camarao com Molho de Limao)
- Roast Pacu
- Carne de sol
- Pork Ribs with Green Papaya
- Dragao do Mar Shrimp
- Bolinhos de Bacalhau (Salt-Cod Balls)
- Feijoada (Classic, Traditional Recipe)
- Fresh Ham Sandwich (Sanduiche de Pernil)
- Meatballs in Tomato Sauce
- Shrimp with Catupiry (Camarao ao Catupiry)
- Fish a Delicia (Peixe Delicia)
- Fried Shrimp Meaipe (Camarao Frito a Meaipe)
- Aratu Frittata (Fritada de Aratu)