Paçoca de Carne Seca

Paçoca de Carne Seca

This is the first post of the new “recipes” section, in which I collect recipes I have cooked and found delicious enough to share. And the first one is a recipe of two of my favourite Brazilian ingredients: “carne seca” and “mandioca” aka sun-dried beef jerky and cassava. And  above all it is pretty easy to prepare. I found the original recipe and the picture I’ve used on the wonderful blog São Paulo Antiga and I have only changed it a little bit.

One pack of carne seca (beef jerky), about 500g. You need to water it over night and change the water at least 3 times to take the salt out of it. Then I cut off the fat, the meat in smaller pieces and I cooked it in a pressure cooker for 35 minutes. After this take the meat and pull it apart (this is so Brazilian to me).

While the carne seca is cooking peel your mandiocinha – I used about 500gr. Mandioquinha is a South-American vegetable somewhere between a carrot and a celery root but with a much fine taste. It’s colour is this of a yellow potato. Cook the mandioquinha in water – I used a cube of vegetable seasoning as well, but you can use just salt as well. When the mandioquinha is soft (it doesn’t take more than 15 minutes) poor out most of the water, leave only enough to make a nice and creamy purée out of them. Add a table spoon of margarine (or olive oil, of you prefer). Voilá, your purê de mandioquinha is ready.

Now take the little threads of meat and throw them in a frying pan, together with a cubed onion and clove of mashed garlic. Fry until the onions turn brown, add about 200gr of “farinha de mandioca torrada” (toasted cassava flour) and fresh parsley (I’ve used a whole bunch of it). Season it with salt and pepper. Ready. It can’t get more Brazilian than this.

This recipe serves 2-3 people and takes about 45 minutes to prepare.

A special thanks to São Paulo Antiga for the inspiration, the original recipe and the picture.