Carne seca al horno
Boyacá-style dried beef is gently warmed in a banana-leaf parcel for a smoky, savory accompaniment.
Carne seca al horno is a Boyacá preparation documented in the Colombia Sabe collection, among foods associated with the Mutal Valletenzano. Its traditional description starts with thin beef leg immersed in brine, then drained, wrapped in briefly roasted plantain leaf and dried above a wood-fired oven for several days. The same collection later describes dried beef as a filling for bean purée and tuber preparations.
This home recipe keeps the beef, banana leaf and oven-warmed presentation, but uses commercially prepared, ready-to-eat carne seca. The source does not give a measured brine strength or controlled drying conditions, so it cannot support a safe home curing process. Do not use raw beef here or try to dry it for several days in a domestic oven. Choose plain, fully processed dried beef from a reputable supplier; plain beef jerky is a practical substitute where Colombian carne seca is unavailable.
The leaf softens in a dry skillet before wrapping, which makes it easier to fold without splitting. A little water in the covered parcel creates gentle steam and helps the prepared beef warm without scorching. The finished meat remains concentrated and salty, so serve the small portions as an accompaniment or filling rather than treating them as a large steak serving. The recipe makes four modest portions from 120 g of prepared product; the original source’s 300 g refers to fresh beef before drying and does not state the finished yield.
