Carne de sol recipe · Timor-Leste

Name: Carne de sol
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 4 servings
Cuisine: Timor-Leste
Ingredients: 800 g beef; 30 g salt; 50 ml olive oil; 4 garlic; 2 chili pepper; 2 limes

How to make Carne de sol

Cut 500 grams of beef into thin strips, placing them in a bowl for marinating.

Rub 1 teaspoon of salt evenly all over the beef to enhance the flavor.

Let the beef marinate at room temperature for at least 1 hour to absorb the salt.

Heat 2 tablespoons of olive oil in a pan over medium heat until shimmering, about 2-3 minutes.

Add 2 minced garlic cloves to the pan and sauté for 1-2 minutes until fragrant.

Stir in 1 chopped chili pepper, continuing to sauté for an additional minute.

Introduce the marinated beef to the pan, cooking and stirring frequently for about 10-12 minutes until browned and tender.

Ensure the beef is cooked through before removing it from the heat.

Let the beef rest for a few minutes before serving for better flavor.

Serve the cooked beef hot with lime wedges on the side for squeezing over each portion.

What is Carne de sol?

Carne de sol is a traditional dish from Timor-Leste, cooked in a pan, and takes about 120 minutes from start to finish. It is built around beef and olive oil. The recipe below uses 6 ingredients and is written out step by step.

How long does Carne de sol take?

At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 24 dishes built on beef. The method runs to 10 steps, the longest being 10 minutes.

Any tips for making Carne de sol?

Marinate the beef properly for enhanced flavor.

Copper documents Timor-Leste alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.