Paçoca de Carne Seca

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the chunks of carne seca in a large bowl and cover completely with cold water to desalt.

   Ongeveer 5 min

   Tip van de kok: Refrigerate for at least 12 hours, changing the water every 3-4 hours to ensure the salt is properly removed.

2. 2

   Drain the desalted meat, place it in a pressure cooker, and cover with fresh water.

   Ongeveer 5 min

3. 3

   Secure the lid and cook for 40-45 minutes after the cooker reaches full pressure, or until the meat is very tender.

   Ongeveer 45 min

   Tip van de kok: If you don't have a pressure cooker, you can boil the meat in a large pot for 2-3 hours until tender.

4. 4

   Carefully release the pressure, drain the meat, and let it cool just enough to handle.

   Ongeveer 10 min

5. 5

   Shred the meat finely using two forks or your fingers, discarding any large pieces of fat or gristle.

   Ongeveer 10 min

   Tip van de kok: For a finer texture, you can briefly pulse the shredded meat in a food processor.

6. 6

   Heat the clarified butter in a large, heavy-bottomed skillet over medium heat.

   Ongeveer 1 min

7. 7

   Add the chopped red onion and sauté for about 5 minutes until softened and translucent.

   Ongeveer 5 min

8. 8

   Stir in the minced garlic and cook for one more minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to let the garlic burn, as it will become bitter.

9. 9

   Add the shredded meat to the skillet and cook, stirring occasionally, for 5-7 minutes until it begins to crisp.

   Ongeveer 7 min

10. 10

    Reduce the heat to low and gradually sprinkle in the manioc flour, stirring constantly to combine everything.

    Ongeveer 2 min

    Tip van de kok: Adding the flour slowly prevents clumps and ensures it toasts evenly.

11. 11

    Continue to cook and stir for another 5-8 minutes, until the flour is lightly toasted and the mixture is dry and crumbly.

    Ongeveer 8 min

12. 12

    Remove the skillet from the heat and stir in the chopped parsley, scallions, and black pepper.

    Ongeveer 1 min