Brazilian recipe
Dried beef stuffed in pumpkin: a creamy and traditional recipe (Carne seca na moranga)
Discover how to make dried beef in pumpkin, a traditional Brazilian dish featuring a savory, creamy filling that is perfect for special gatherings.
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Ingredients
1 kilogram of cooked, shredded dried beef with fat removed
2 garlic cloves, minced
1 box of table cream
Salt and black pepper to taste
1 box of tomato pulp
1 medium-sized pumpkin, cleaned and deseeded
1 cup of creamy requeijão
Fresh herbs (cheiro-verde) to taste
4 tablespoons of olive oil
1 grated onion
2 garlic cloves, minced
1 box of table cream
Salt and black pepper to taste
1 box of tomato pulp
1 medium-sized pumpkin, cleaned and deseeded
1 cup of creamy requeijão
Fresh herbs (cheiro-verde) to taste
4 tablespoons of olive oil
1 grated onion
Where to find ingredients
Dried beef (carne seca) can be sourced at specialty butchers or markets. Requeijão is a specific Brazilian processed cream cheese; cream cheese or labneh may serve as a substitute if unavailable. Table cream is found in the dairy or international aisle of local supermarkets.
Preparation method
- Cut a small lid from the top of the pumpkin and remove the seeds with a spoon
- Wash the pumpkin and the lid thoroughly
- Place water in a large pot and bring to a boil
- Without letting the pumpkin touch the water, place it upside down over the pot to steam until tender, approximately 30 minutes
- Do the same for the lid
- Remove the pumpkin from the steam and let it cool slightly
- Set aside
- In a pan, heat the olive oil and sauté the garlic and onion until golden
- Add the tomato pulp, salt, pepper, and fresh herbs
- Mix well and add the shredded dried beef
- Cook for a few minutes to allow the flavors to meld
- Stir in the table cream and half of the requeijão
- Stir until the filling is creamy and homogeneous
- Carefully spread the remaining half of the requeijão inside the reserved pumpkin
- Fill the pumpkin with the meat and sauce mixture
- Garnish with fresh herbs on top
- Place the stuffed pumpkin in a preheated oven at 180°C for about 20 minutes, or until heated through and slightly browned
- Serve immediately, accompanied by white rice or a salad
Observations
Dried beef in pumpkin is a classic Brazilian dish that expertly balances the natural sweetness of roasted pumpkin with the intense, savory notes of shredded dried beef. This recipe is favored for its practicality and impressive presentation, featuring a rich, creamy filling made from simple yet flavorful components. The process begins by steam-cooking the pumpkin until tender, preparing a well-seasoned meat mixture, and finally assembling the dish for a short roast. It is a fantastic choice for family meals or special occasions, offering a comforting combination of textures and flavors that is sure to please any palate.
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