Recipes with clarified butter

3 recipes that use clarified butter, with photos, step-by-step instructions and cook times. The quickest, Baião de dois, takes 50 minutes. It is most often cooked with onion, bay leaf and beef rump or topside.

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Carne de sol com macaxeira

Out in the sertão, beef was salted and hung in airy shade to cure, and the result, carne de sol, is now the pride of restaurants from Natal to Caruaru, where it arrives sizzling on an iron plate with boiled macaxeira (cassava) glossed in clarified butter, grilled squares of coalho cheese and a dish of feijão verde. The meat is firm, faintly salty and deeply beefy, the cassava soft and buttery, the cheese squeaky and browned. If you can't buy carne de sol from a Brazilian butcher, salt the beef yourself in the fridge for 24 hours (step 1), so allow an extra day. The mistake people make is frying the beef straight from the salt; a 30-minute soak in cold water keeps it pleasantly seasoned rather than harsh. The beef is cut into chunks and fried, so cook it to your taste: pink in the middle or well done are both fine for whole-muscle beef. Chef's tip: fry the beef in small batches in a really hot pan so it browns rather than stews in its own juice.

60 min

Brazilian Meat

by KrazyBadal 0 views

Znoud el sit

Lebanese sweet shops in Tripoli and Saida fry trays of znoud el sit every evening during Ramadan, and families queue for them after iftar. Filo is rolled around a thick, set milk cream (a home version of ashta), baked or fried until shatteringly crisp, then dipped in cold syrup and dusted with ground pistachios. The contrast of crackling pastry and cool, fragrant cream is the whole point, so eat them within an hour or two of filling. Common mistake: filling with warm cream; it leaks and makes the pastry soggy, so chill it until firm. Chef's tip: brush with clarified butter rather than whole butter — it browns evenly without burning and keeps the rolls crisp longer.

70 min

Lebanese Desserts

by KrazyBadal 0 views

Baião de dois

Baião de dois ('a dance for two') is the pride of Ceará and the Northeast sertão: rice cooked in the broth of feijão-de-corda (a small cowpea; black-eyed peas are the closest match), then folded with cubes of squeaky queijo coalho until they just start to melt. It's usually made with dried beef and bacon; this version keeps the smoky note with paprika and finishes with nutty clarified butter (manteiga de garrafa). It's a one-pot meal on its own, or great with vinagrete. Chef's tip: cook the rice in the bean cooking water, not fresh water. That's what gives baião its brownish colour and deep bean flavour.

50 min

Brazilian Rice & Grains

by KrazyBadal 0 views

Carne de sol com macaxeira

Znoud el sit

Baião de dois

Goes well with clarified butter