Budget-Friendly BBQ with Beef Brisket and Meat Crumble

Divide the beef brisket tip into slices about 4 finger-widths thick.

Cover all sides of the meat with the salt and brown sugar mixture.

Refrigerate the meat for 12 hours.

Remove the meat from the refrigerator and let it air-dry outdoors for 12 hours.

Dice the ends and trimmings of the carne de sol and cook them in water for about 50 minutes.

Heat the clarified butter, onion, and garlic in a skillet and cook for about 2 minutes.

Add the cooked carne de sol, the clarified butter/onion/garlic mixture, and the toasted cassava flour to a mortar and pestle.

Pound the mixture until a uniform consistency is achieved (a coarse crumble, or paçoca).

Skewer the main cuts of beef (brisket) and grill over fire for about 7 minutes per side.

Serve the barbecue alongside the carne de sol paçoca.