| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 10g | 4g |
| sugars | fibre | protein | salt |
| 2g | 1g | 30g | 3g |
Why I Love Brazilian Charque a Cavalo
There’s something profoundly satisfying about taking a bite of Charque a Cavalo. Just saying the name transports me to the heart of Brazil, with its vibrant street food culture and rich culinary traditions. I stumbled upon this dish during my travels in South America, and it has since become a beloved staple in my kitchen. When I first encountered it, I was struck by how this single dish encapsulated the soul of Brazilian cuisine—robust, flavorful, and unapologetically comforting.
A Nod to Tradition
Charque a Cavalo combines the robust flavors of dried salted beef with the comforting simplicity of eggs and sautéed onions. To me, it’s reminiscent of American corned beef hash, but with a Brazilian twist. The first bite is an explosion of umami from the beef, followed by the mellowness of the sautéed vegetables. The addition of eggs on top is pure brilliance—turning a simple meal into an indulgent experience.
Born and raised in California, my culinary endeavors have always leaned towards health-conscious ingredients and balanced flavors. However, I’ve also learned to appreciate comfort foods that speak to the heart as much as to the stomach. This recipe finds that perfect middle ground. While dried salted beef may not scream “California,” its adaptability makes it a delightful surprise for anyone willing to venture outside their usual grocery list.
Perfect Pairings
This dish is versatile and can be enjoyed with a variety of side dishes. Traditionally, charque a cavalo is served with white rice, which soaks up the savory juices beautifully. If you’re looking to elevate it further, consider pairing it with a light and fresh salad—something with citrus and greens to cut through the richness. I find that a glass of chilled white wine complements the flavors well, making it a complete meal fit for any occasion.
If you’re familiar with dishes like Feijoada, the iconic Brazilian black bean stew, you’ll appreciate the comforting depth that Charque a Cavalo brings to the table. I also have to give a nod to Brazilian chef Alex Atala, whose dedication to elevating traditional Brazilian ingredients has been a great inspiration to me.
When making charque a cavalo, I love how the aroma fills my kitchen, making it impossible for my kids to resist peeking in to see what’s cooking. It’s a dish that brings people together—whether in a Brazilian home or right here in my sunny California kitchen. Give it a try; your taste buds will thank you.
What You’ll Need
- 2 pounds of charque (dried salted beef), cut into thin slices
- 6 tablespoons of vegetable oil
- 3 medium onions, thinly sliced
- 6 cloves garlic, minced
- 1/2 cup of chopped green onions
- 1/4 cup of chopped parsley
- 6 large eggs
- Salt to taste
- Freshly ground black pepper to taste
- White rice, cooked (optional, as a side dish)
Method
Step One
Soak the charque in cold water for at least 4 hours, changing the water a few times to remove excess salt. Once soaked, drain and pat dry with paper towels.
Step Two
Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the charque slices and cook until they become crispy and slightly browned, about 5-7 minutes. Remove from the skillet and set aside.
Step Three
In the same skillet, add the remaining 3 tablespoons of vegetable oil. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and continue cooking for another 1-2 minutes.
Step Four
Return the charque to the skillet with the cooked onions and garlic. Stir in the chopped green onions and parsley. Season with salt and freshly ground black pepper to taste. Cook for another 3-4 minutes to allow flavors to meld.
Step Five
In a separate skillet, fry the eggs sunny-side-up or to your preference. Season with a pinch of salt and pepper.
Step Six
To serve, place a portion of the charque mixture on a plate and top each serving with a fried egg. Serve with white rice on the side if desired. Enjoy!
