Main Course

Paçoca de Carne Seca

Name: Paçoca de Carne Seca
Prep time: 25 min
Cook time: 55 min
Total time: 13 h 20 min
Yield: 4 servings
Cuisine: brazilian
Ingredients: 500 g carne seca cut into large chunks; 200 g manioc flour; 1 pcs red onion finely chopped; 4 clove garlic minced; 4 tbsp clarified butter or vegetable oil; 0.25 cup parsley fresh, finely chopped; 0.25 cup scallion finely chopped; 0.5 tsp black pepper freshly ground (optional)

A traditional Brazilian dish featuring salted, dried beef that is cooked, shredded, and then toasted with manioc flour, onions, and garlic. This savory, crumbly mixture is a hearty and flavorful main course, typical of Brazil's northeastern region.

An original recipe by Forkin

Total time: 13 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 529 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gcarne seca, cut into large chunks
200 gmanioc flour
1 pcsred onion, finely chopped
4 clovegarlic, minced
4 tbspclarified butter, or vegetable oil
0.25 cupparsley, fresh, finely chopped
0.25 cupscallion, finely chopped
0.5 tspblack pepper, freshly ground(optional)

Equipment

pressure cooker · large skillet · large bowl · cutting board · knife

The method

Step by step

1
Place the chunks of carne seca in a large bowl and cover completely with cold water to desalt.
About 5 min
Cook’s note: Refrigerate for at least 12 hours, changing the water every 3-4 hours to ensure the salt is properly removed.
2
Drain the desalted meat, place it in a pressure cooker, and cover with fresh water.
About 5 min
3
Secure the lid and cook for 40-45 minutes after the cooker reaches full pressure, or until the meat is very tender.
About 45 min
Cook’s note: If you don't have a pressure cooker, you can boil the meat in a large pot for 2-3 hours until tender.
4
Carefully release the pressure, drain the meat, and let it cool just enough to handle.
About 10 min
5
Shred the meat finely using two forks or your fingers, discarding any large pieces of fat or gristle.
About 10 min
Cook’s note: For a finer texture, you can briefly pulse the shredded meat in a food processor.
6
Heat the clarified butter in a large, heavy-bottomed skillet over medium heat.
About 1 min
7
Add the chopped red onion and sauté for about 5 minutes until softened and translucent.
About 5 min
8
Stir in the minced garlic and cook for one more minute until fragrant.
About 1 min
Cook’s note: Be careful not to let the garlic burn, as it will become bitter.
9
Add the shredded meat to the skillet and cook, stirring occasionally, for 5-7 minutes until it begins to crisp.
About 7 min
10
Reduce the heat to low and gradually sprinkle in the manioc flour, stirring constantly to combine everything.
About 2 min
Cook’s note: Adding the flour slowly prevents clumps and ensures it toasts evenly.
11
Continue to cook and stir for another 5-8 minutes, until the flour is lightly toasted and the mixture is dry and crumbly.
About 8 min
12
Remove the skillet from the heat and stir in the chopped parsley, scallions, and black pepper.
About 1 min

Per serving

Nutrition

10%Score

Calories: 528.6kcal
Protein: 41.9g
Carbs: 53g
Fat: 16.5g
Fibre: 1.5g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator once completely cooled.

Reheating

Reheat gently in a dry non-stick skillet over low heat until warmed through.