Brazilian recipe
Carne-seca na moranga: a classic recipe with a creamy filling (Carne seca na moranga: receita e saborosa com recheio)
Discover how to prepare carne-seca na moranga, a traditional Brazilian dish featuring tender shredded beef served inside a roasted squash with a rich, creamy finish.
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Ingredients
1 kilogram cooked, shredded, and trimmed carne-seca
2 cloves garlic, minced
1 carton table cream
Salt and black pepper to taste
1 carton tomato pulp
1 medium-sized moranga squash, cleaned and seeded
1 tub creamy requeijão
Fresh green herbs to taste
4 tablespoons extra virgin olive oil
1 onion, grated
2 cloves garlic, minced
1 carton table cream
Salt and black pepper to taste
1 carton tomato pulp
1 medium-sized moranga squash, cleaned and seeded
1 tub creamy requeijão
Fresh green herbs to taste
4 tablespoons extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find carne-seca at specialty butchers or well-stocked local grocers in the international aisle; if unavailable, salt-cured beef or smoked brisket are suitable substitutes. Requeijão is a specific Brazilian soft cheese; cream cheese can be used as an accessible substitute. Fresh produce such as pumpkins or squash, onions, and garlic are readily available at local markets and farm stands.
Preparation method
- Carefully cut a lid from the top of the squash and use a sturdy spoon to scoop out the seeds and stringy pulp.
- Thoroughly wash the exterior of the squash and its lid.
- Bring a large pot of water to a boil.
- Place the squash upside down over the pot to steam until tender, which takes about 30 minutes, ensuring it does not touch the boiling water.
- Repeat the steaming process with the squash lid until soft.
- Remove the squash from the heat and allow it to cool slightly.
- Set the prepared squash aside.
- In a large pan, heat the olive oil and sauté the garlic and onion until fragrant and golden.
- Stir in the tomato pulp, salt, pepper, and fresh green herbs.
- Mix well, then add the shredded carne-seca into the pan.
- Simmer for several minutes to allow the flavors to meld together.
- Incorporate the table cream and half of the requeijão.
- Stir continuously until the filling reaches a creamy, uniform consistency.
- Gently spread the remaining half of the requeijão onto the inside walls of the reserved squash.
- Spoon the beef and sauce mixture into the squash.
- Garnish the top with additional fresh green herbs.
- Place the filled squash in a preheated oven at 180°C for approximately 20 minutes, or until the contents are piping hot and slightly browned.
- Serve immediately, ideally alongside fluffy white rice or a fresh salad.
Observations
Carne-seca na moranga is a hallmark of Brazilian cuisine, expertly balancing the natural sweetness of roasted squash with the savory depth of shredded, salted beef. This recipe is surprisingly straightforward, relying on simple, flavorful ingredients to create a decadent, creamy filling. The process involves steaming the squash until tender, preparing a well-seasoned beef mixture, and finally assembling everything for a gentle bake. It is an ideal centerpiece for family gatherings or celebratory dinners, offering a contrast of textures and flavors that is consistently impressive.
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