Carne de Sol com QuibebeSun-dried Beef with Pumpkin

A Northeastern sweet/salty mastery; niche but highly authentic search query.

• 6 servings (240 g each)
• Prep 720 mins
• Cook 20 mins
• Nordeste

A classic Northeastern combination, this dish pairs seared, salt-cured carne de sol with quibebe—a smooth, spiced pumpkin puree cooked down with onions, garlic, and herbs.

Ingredients

• •600 g Carne de Sol (Cured Beef Top Sirloin) — Salt-Cured Savory Protein
• •40 ml Bottle Butter (Manteiga de Garrafa) — High-Heat Searing Fat
• •700 g Kabocha Pumpkin (Peeled & Cubed) — Puree Starch Base
• •120 g Yellow Onion (Finely Diced) — Aromatic Puree Base
• •15 g Fresh Garlic (Minced) — Aromatic Base
• •200 ml Water or Beef Stock — Simmering Liquid
• •5 g Granulated Sugar — Flavor Balancer
• •15 g Fresh Cilantro (Chopped) — Herbal Finish

Method

1. Desalt carne deDesalt carne de sol by submerging in cold water for 12 hours, changing water 3 times
2. Cut beef intoCut beef into thick steaks (2.5 cm) and pat dry with paper towels
3. To prepare theTo prepare the quibebe, heat 10 ml of bottle butter in a saucepan over medium heat
4. Sauté onions andSauté onions and garlic until translucent
5. Add cubed pumpkinAdd cubed pumpkin, sugar, and water
6. Cover and simmerCover and simmer over medium-low heat for 20 minutes until pumpkin breaks down
7. Mash with aMash with a potato masher into a smooth, velvety puree; season with salt and pepper
8. In a heavyIn a heavy skillet, heat remaining bottle butter over high heat (200°C)
9. Sear beef steaksSear beef steaks for 3 to 4 minutes per side until a deep brown crust forms while keeping the interior juicy
10. Slice beef thicklySlice beef thickly and serve alongside hot pumpkin quibebe

Questions