Sun-Dried Beef
Carne Oreada is listed in Meat and Grill for Santanderes. Follow the verified ingredients and numbered instructions below.
Pound the meat to an even thickness.
Blend citrus, garlic, cumin, salt, pepper, and panela and marinate the meat for 4–8 hours.
For a safer home adaptation, arrange the strips uncovered on racks in the refrigerator for 12–24 hours rather than drying them outdoors.
Grill over high heat for 2–4 minutes per side until browned, slightly chewy, and cooked to the preferred doneness.
Slice across the grain.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
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