Carne de Sol com Macaxeira

Ingredients

• 800 g carne de sol, in one thick piece
• 900 g cassava (macaxeira), peeled
• 60 ml manteiga de garrafa (bottled clarified butter)
• 3 onions, sliced into rings
• 5 garlic cloves, sliced
• 150 g queijo coalho, cubed, optional
• 2 limes
• 1 bunch spring onions, sliced
• Salt and black pepper

Before you cook

• Soak the carne de sol in cold water for two hours, changing the water three times.
• Drain the meat, pat it dry and slice it 1.5 cm thick across the grain.
• Split the peeled cassava lengthways, pull out the woody central fibre and cut it into batons.

Steps

1. Put the cassava in a pot of cold salted water and bring it to the boil.
2. Simmer for 25 minutes, until a knife slides in easily and the edges look fluffy.
3. Drain the cassava and leave it in the colander to steam dry.
4. Heat half the manteiga de garrafa in a heavy frying pan until it shimmers.
5. Sear the carne de sol in a single layer for three minutes a side, until browned and crusted at the edges.
6. Lift the meat onto a warm plate to rest.
7. Add the rest of the manteiga de garrafa to the pan with the onion rings and garlic.
8. Fry them for eight minutes over medium heat, until the onions are golden and sweet.
9. Tip the drained cassava into the pan and turn it in the buttery onions for four minutes.
10. Return the meat and any resting juices to the pan and toss once.
11. Season with black pepper and a squeeze of lime, then taste before adding any salt.
12. Scatter over the queijo coalho and spring onions and serve straight from the pan.