Carne de Sol

Prepare the beef: Rub the Beef (Top Sirloin Cap/Picanha) all over with Coarse Salt and place on a rack in the refrigerator for 12–24 hours to cure and dry slightly; this is what gives carne de sol its signature flavor and texture.

Rinse and sort the Dried Feijão de Corda (Cowpeas), then put them in a large pot with enough Water to cover by a few inches. Add a Bay Leaf, a quartered Onion, two smashed cloves of Garlic, a tablespoon of Neutral Oil and a pinch of Salt. Bring to a simmer and cook gently until the peas are tender, about 45–90 minutes depending on age, adding more Water if needed; keep warm.

While the peas cook, peel and cut the Cassava (Yuca) into large chunks. Place in a pot, cover with Water, add a pinch of Salt and boil until very tender, about 20–30 minutes. Drain and toss the cooked cassava with a knob of Manteiga de Garrafa (Bottled Butter) so it becomes glossy and flavorful.

Make the rice: Heat two tablespoons of Vegetable Oil in a saucepan, lightly sauté a smashed clove of Garlic until fragrant, then add the Long-Grain White Rice and stir to coat the grains. Add the proper amount of Water and a pinch of Salt, bring to a boil, reduce heat and simmer covered until the rice is tender and fluffy.

Prepare the farofa: In a skillet melt a tablespoon of Manteiga de Garrafa (Bottled Butter) and sauté diced Onion until soft. Stir in the Toasted Cassava Flour (Farinha de Mandioca Torrada) and toast briefly, seasoning with Salt and folding in chopped Parsley at the end; keep warm and dry.

Make the vinagrete (tomato vinaigrette): Finely dice a Tomato, the remaining Onion and a Green Bell Pepper. Toss with a splash of Red Wine Vinegar, a drizzle of Olive Oil, salt Salt to taste, freshly ground Black Pepper and chopped Parsley. Let rest so the flavors marry.

Finish the carne de sol: Remove the cured Beef (Top Sirloin Cap/Picanha) from the fridge, rinse off excess salt if desired and pat dry. Heat a heavy skillet with a little Neutral Oil until very hot and sear the beef on all sides until deeply browned; lower heat and add a spoonful of Manteiga de Garrafa (Bottled Butter) to baste as it finishes cooking to your preferred doneness. Rest the meat 10 minutes, then slice against the grain.

To serve: Arrange slices of the carne de sol alongside the buttery cassava, a scoop of Long-Grain White Rice, a ladle of the cowpeas and a generous spoonful of farofa. Top with the bright vinagrete and an extra drizzle of Manteiga de Garrafa (Bottled Butter) or Olive Oil if you like. Enjoy warm.