Brazilian recipe
Dried beef stuffed in pumpkin: a rich and creamy recipe (Carne seca na moranga)
Learn how to prepare this traditional Brazilian dish featuring a tender pumpkin filled with a savory, creamy shredded beef mixture.
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Ingredients
1 kilogram dried beef (carne seca), cooked, shredded, and fat removed
2 garlic cloves, minced
200 milliliters table cream (creme de leite)
Salt and black pepper to taste
200 grams tomato pulp
1 medium pumpkin, cleaned and seeded
200 grams creamy processed cheese (requeijão cremoso)
Fresh herbs (parsley and chives) to taste
4 tablespoons olive oil
1 onion, grated
2 garlic cloves, minced
200 milliliters table cream (creme de leite)
Salt and black pepper to taste
200 grams tomato pulp
1 medium pumpkin, cleaned and seeded
200 grams creamy processed cheese (requeijão cremoso)
Fresh herbs (parsley and chives) to taste
4 tablespoons olive oil
1 onion, grated
Where to find ingredients
Dried beef (carne seca) and creamy processed cheese (requeijão) can be found in specialized Latin American grocery shops or international sections of large supermarkets. As a substitute, one might use salt-cured beef or biltong if necessary, and cream cheese mixed with a little heavy cream as a substitute for requeijão.
Preparation method
- Cut a small lid on 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 to boil.
- Without touching the water, support the pumpkin upside down over the pot to steam until tender, approximately 30 minutes.
- Repeat the process for the lid.
- Remove the pumpkin from the steam and let it cool slightly.
- Set aside.
- In a saucepan, 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 incorporate the flavors.
- Add the table cream and half of the creamy processed cheese.
- Stir until you obtain a creamy and homogeneous filling.
- Carefully spread the other half of the creamy processed cheese 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 well heated and lightly browned.
- Serve immediately, accompanied by white rice or a side salad.
Observations
Stuffed pumpkin with dried beef is a classic Brazilian dish that expertly balances the natural sweetness of the squash with the savory, intense depth of shredded meat. This practical recipe results in a rich, creamy filling made from simple yet bold ingredients. The preparation involves steaming the pumpkin until tender, cooking a seasoned meat base, and finally baking the filled squash to achieve a perfect consistency. It is an ideal centerpiece for family meals or special occasions, offering a comforting flavor profile that is always a crowd-pleaser.
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