Ingredients with Measurements:
- 1 pound carne-de-sol (dried salted beef)
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
- Brush for oiling the grill
Step-by-step instructions:
1. Cut the carne-de-sol into small cubes and set aside.
2. In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Add the carne-de-sol cubes to the bowl and toss to coat evenly.
4. Thread the carne-de-sol cubes, red onion, and bell peppers onto the skewers, alternating between them.
5. Preheat the grill or grill pan to medium-high heat.
6. Brush the grill with oil to prevent sticking.
7. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the carne-de-sol is cooked through and the vegetables are slightly charred.
8. Remove from the grill and let rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 skewers
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 10g
Protein: 24g
Substitutions for ingredients:
- Carne-de-sol can be substituted with beef sirloin or flank steak.
- Bell peppers can be substituted with other vegetables such as zucchini, mushrooms, or cherry tomatoes.
Variations:
- Add a squeeze of lime juice before serving for a tangy flavor.
- Sprinkle chopped cilantro on top for a fresh taste.
- Serve with a side of rice and beans for a complete meal.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the vegetables and meat into similar sizes to ensure even cooking.
- Don't overcrowd the skewers to allow for even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the grill until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with fresh herbs.
Garnishes:
Fresh cilantro or parsley
Pairings:
- Serve with a side of rice and beans.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the meat is tough, marinate it for a few hours before grilling.
- If the vegetables are burning, reduce the heat or move them to a cooler part of the grill.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and utensils before and after handling raw meat.
Food history:
Carne-de-sol is a traditional Brazilian dish that originated in the Northeast region of the country. It is made by salting and drying beef in the sun, which was a common way of preserving meat in the past.
Flavor profiles:
The carne-de-sol skewers have a smoky and savory flavor from the paprika and garlic powder. The vegetables add a slightly sweet and crunchy texture.
Serving suggestions:
Serve the skewers as an appetizer or main dish at a summer barbecue or outdoor gathering.
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Region: Brazilian