The Authentic Northeastern Couscous with Dried and Salted Beef and Clarified Butter

Hydrate the cornmeal flakes using a ratio of two parts cornmeal to one part water, gently squeezing with your hands until it forms a ball, ensuring it is well moistened.

Dice the yellow bell pepper and red bell pepper into small cubes, removing the seeds and core.

Finely dice the red onion (brunoise) and finely chop the aromatic chiles and finger chiles.

Finely chop the cilantro stems and roots for later use in the sauté.

Cut the Portuguese sausage into cubes, leaving the casing on, and dice 150g of bacon into cubes.

Steam the hydrated couscous in a couscous steamer for about 4 to 5 minutes, ensuring the grains are loose and not mashed.

In an iron skillet, heat the lard until very hot and first add the bacon, followed by the sausage, letting them fry until crisp.

Add the already desalted and shredded dried and salted beef to the fried bacon and sausage.

Add a shot of cachaça to the pan and flambé the contents, waiting for the flame to die out.

Add the chopped onion, garlic, and chopped peppers (aromatic and finger chiles) and sauté well. Add complete seasoning, if desired.

Incorporate the diced bell peppers only at the end so they remain crunchy.

Pour a little water into the sauté pan to deglaze, loosening the caramelized fond (stuck bits).

Add the cooked couscous to the pan. Mix well, breaking up any clumps, and season with salt and black pepper to taste.

Finish the seasoned couscous with the fresh herbs (cilantro) and turn off the heat, letting it rest briefly.

Cut the dried and salted beef (top round) into butterfly pieces and fry them in a separate iron skillet with clarified butter for 4 to 5 minutes per side.

Serve the couscous generously garnished with the pieces of dried and salted beef on top and drizzle everything with plenty of clarified butter.