CARNE DE SOL DO SERTÃO DO COCO BAMBU - RECEITA FÁCIL

Transport yourself to the lush culinary landscape of Brazil with "Carne de Sol do Sertão Gratiné." Inspired by the renowned Coco Bambu restaurant, this dish melds creamy, shredded sun-dried beef with cheesy, milk-infused rice, culminating in a gratifyingly gooey and golden crust. It's a delightful blend of textures and rich flavors sure to captivate your senses.

Ingredients

🍚 1 and ½ cups white rice (brand not visible)
🧈 4 tablespoons manteiga de garrafa (bottled butter/ghee, brand not visible)
💧 2 cups water
🥛 2 cups whole milk (brand not visible)
🧂 Salt to taste
🌿 160g grated queijo coalho (brand not visible)
🥩 800g carne de sol (pre-cured/pre-packaged, brand not visible)
🧅 1 medium red onion sliced
🌿 Cilantro chopped to taste
🥛 300g nata (cream/clotted cream, brand not visible)
🍶 200g creme de leite (heavy cream/table cream, brand not visible)
🧈 5 tablespoons manteiga de garrafa (brand not visible)
🌿 Grated queijo coalho to taste

Instructions

1- Prepare the Carne de Sol (Shredded Beef):

• Cut 800g of carne de sol into cubes, removing excess fat and nerves if desired.
• Place the meat cubes in a pressure cooker and cover with water. Cook for 35-40 minutes once the pressure cooker starts whistling, until the meat is tender.
• Remove the meat, reserving the broth, and shred using a hand mixer or fork.
• In a pot, melt 5 tablespoons of manteiga de garrafa and sauté 1 sliced red onion until soft.
• Add the shredded carne de sol, mixing well, and then stir in 300g of nata and 200g of creme de leite until the mixture is creamy. Add cilantro to taste. Set aside.

2- Prepare the Arroz de Leite (Milk Rice):

• In a separate pot, melt 4 tablespoons of manteiga de garrafa and lightly toast 1 and ½ cups of rice.
• Add 2 cups of water and salt to taste, bringing it to a boil. Lower the heat and cook until water is absorbed and rice is al dente.
• Add 1 cup of milk, cooking on low heat until absorbed, then add the second cup of milk, cooking until the rice is creamy.
• Stir in 160g of grated queijo coalho until melted.

3- Assemble and Bake:

• Preheat the oven to 180-200°C (350-400°F).
• Spread the arroz de leite in a baking dish, layer with carne de sol mixture, and top with grated queijo coalho.
• Bake until cheese topping is melted and lightly browned.

Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 mins
Servings: 6–8 servings
Equipment:

• Cutting Board: OakHill Wood brand
• Knives: Chef's knife and utility knife (brand not visible)
• Pressure Cooker: Red and silver (generic)
• Cooking Pots: Various (brand not visible)
• Silicone Spatula/Spoon: Red (brand not visible)
• Hand Mixer: Red KitchenAid
• Measuring Cups/Spoons: White and clear glass (brand not visible)
• Serving Dish: White rectangular ceramic baking dish (brand not visible)
• Stove/Oven: Electrolux with six burners

Cooking Tips:

• Carne de Sol vs. Carne Seca: Use carne de sol for authenticity.
• For quick shredding, use a hand mixer in the pressure cooker after draining.

#braziliancuisine #comfortfood #carnedesol #cocobambu #cheesyrice #gourmetdish #foodexperience #traditionalrecipes

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Carne de Sol do Sertão Gratiné