Titi's Dried Meat

By Rosarinho Moura Pinheiro

Aunt Rosarinho cooks for us this delicious meat . Come join us, Let cook on!

dried meat is one of the oldest forms of food preservation

It is a dish from Brazil that my syster adopted from her trips to Brazil, and of course, it is already one of our favourites here at home.

OK Google, play António Jobim, One note Samba!

Ingredients:

Beef , a whole bottom of sirloin flap

Coarse salt

Onion

Olive oil

Preparation

1. 1st Samba Movement

2. Prepare a Sirloin flap (cow / veal) by adding salt in generous amounts. The purpose is to salt dry the meat, so ensure that meat is sprinkled generously with salt on top and underneath. ( see the picture below)

3. Let it set in the refrigerator for 3 to 5 days. If the meat juices start running drain it off and sprinkle with a little more salt.

4. Rinse the meat with water to remove excess salt and place in a container immersed in water for 24 hours, changing the water once. After these 24 hours, the meat has desalted and is ready to cook.

5. Cover with water in a pan , and cook for about 1 hour (less if using a pressure cooker), let it cool and shred it thinly. @asdicasdapopi

6. In a frying pan put the olive oil, and two medium onions cut in half moon, which are fried until translucid.

7. Add the shredded meat and let it fry a little so that the meat releases salt and fat.

8. Let the mixture set and dry of a few minutes.

9. It can be served as a starter, with cabbage from Minas Gerais or accompanied with Brazilian beans!

Enjoy!

Meat covered in a generous amount of salt Meat soaking in water

@asdicasdapopi

• to shred the meat, I use the food processor, with the reverse mode on for 30 seconds, speed 3. In the photo above, you can evaluate the point after shredding.