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Carne oreada

Name: Carne oreada
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Colombian
Ingredients: 800 g beef topside or rump; 40 g panela; 4 garlic cloves; 1 tsp ground cumin; 2 tsp salt; 1 tsp ground black pepper; 3 tbsp orange juice; 1 tbsp sunflower oil; 2 limes

Carne oreada: Santander's panela-and-spice marinated beef, air-dried, then grilled

Features:

High protein Dairy free

Cuisine:

Colombian

Before refrigerators, Santander cooks preserved beef by marinating thin sheets of it with panela, salt, garlic and cumin and hanging it in the sun and breeze until the surface dried. Carne oreada is still sold in the markets of Bucaramanga and San Gil, and grilled at home or in asaderos with arepa santandereana, cassava and guacamole. The meat comes out chewy-tender with a sweet, salty, caramelised edge and a concentrated, almost cured beef flavour. Sun-drying isn't safe in most home settings, so this version dries the meat on a rack uncovered in the fridge for 1–2 days, which gives the same firm, dark surface. Grilling it too long is the frequent fault, as the thin meat goes leathery; it needs only a few minutes a side over high heat. Chef's tip: some cooks splash a little beer into the marinade, but orange juice gives a similar tang without alcohol.

Total time: 35 min
Difficulty: medium
Serves: 4

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Ingredients

Serves4

For the marinade

1 ¾ lb beef topside or rumpin one piece
1 ⅜ oz panelagrated; or dark muscovado sugar
4 garlic clovescrushed
1 tsp ground cumin
2 tsp salt
1 tsp ground black pepper
3 tbsp orange juice

For grilling

1 tbsp sunflower oil

To serve

2 limes (optional)in wedges

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What you'll need

Griddle pan

Spices & pantry

Fresh ingredients (3)

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Method

0/6 done

Step 1: Slice 1 ¾ lb beef topside or rump with the grain into large sheets about 1 cm thick, then butterfly the thicker pieces so they open out evenly.
10 min
Step 2: Mix 1 ⅜ oz panela, 4 garlic cloves, 1 tsp ground cumin, 2 tsp salt, 1 tsp ground black pepper and 3 tbsp orange juice into a paste. Rub it well into both sides of every sheet of meat.
5 min
Step 3: Lay the meat on a wire rack set over a tray and refrigerate, uncovered, for 24–48 hours, turning once a day, until the surface is dry, dark and slightly tacky.
5 min
Step 4: Heat a griddle pan or charcoal grill to high. Brush the meat lightly with 1 tbsp sunflower oil.
5 min
Step 5: Grill for 3–4 minutes a side, until the surface is caramelised and charred at the edges. Cook to your taste, but because it has been drying for days, take it to at least medium (145°F in the centre).
8 min
Step 6: Rest for 3 minutes, then slice across the grain and serve with 2 limes, arepas and boiled cassava.
3 min

Nutrition per serving

Calories: 320 kcal
Protein: 44 g
Carbs: 10 g
Fat: 11 g
Fibre: 0 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does carne oreada take?: About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of garlic cloves?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
What can I use instead of ground cumin?: Cumin seeds, toasted and ground.

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