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 that balances sweet roasted squash with a rich, savory, and creamy shredded beef filling.
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Ingredients
1 kg cooked, shredded dried beef (carne seca), fat removed
2 garlic cloves, minced
200g heavy cream (creme de leite)
Salt and black pepper to taste
200g tomato purée (polpa de tomate)
1 medium-sized pumpkin or winter squash, cleaned and seeds removed
200g creamy cheese spread (requeijão)
Chopped fresh herbs (cheiro-verde) to taste
4 tablespoons olive oil
1 onion, grated
2 garlic cloves, minced
200g heavy cream (creme de leite)
Salt and black pepper to taste
200g tomato purée (polpa de tomate)
1 medium-sized pumpkin or winter squash, cleaned and seeds removed
200g creamy cheese spread (requeijão)
Chopped fresh herbs (cheiro-verde) to taste
4 tablespoons olive oil
1 onion, grated
Where to find ingredients
You can find dried beef (carne seca) and creamy cheese spread (requeijão) at specialty international markets or Latin American grocery stores. Heavy cream and fresh produce like squash can be purchased at standard local supermarkets in the refrigerated and fresh produce sections, respectively.
Preparation method
- Cut a small opening at the top of the squash to create a lid and carefully remove the seeds using a large spoon.
- Wash the exterior of the squash and the lid thoroughly under running water.
- Bring a large pot of water to a boil.
- Place the squash upside down over the pot to steam until tender, approximately 30 minutes, ensuring it does not touch the water.
- Steam the lid separately until it is also tender.
- Remove the squash from the steamer and set it aside to cool slightly.
- Keep the prepared squash nearby for assembly.
- Heat the olive oil in a pan and sauté the minced garlic and grated onion until golden brown.
- Stir in the tomato purée, salt, pepper, and fresh herbs.
- Mix well and add the prepared shredded dried beef to the pan.
- Cook for a few minutes over medium heat to allow the flavors to meld together.
- Stir in the heavy cream and half of the creamy cheese spread.
- Continue to stir until you achieve a smooth and creamy consistency.
- Carefully spread the remaining portion of the creamy cheese spread along the inside walls of the squash.
- Fill the hollowed squash with the creamy beef mixture.
- Garnish the top with an extra sprinkle of fresh herbs.
- Place the stuffed squash in an oven preheated to 180°C (350°F) for about 20 minutes, or until the filling is heated through and lightly golden.
- Serve immediately, ideally paired with steamed white rice or a crisp side salad.
Observations
Carne seca na moranga is a beloved Brazilian staple that beautifully pairs the natural sweetness of winter squash with the bold, salty notes of shredded, cured beef. This dish is favored for its impressive presentation and its surprisingly practical preparation. The process involves steaming the squash until tender, creating a robust, flavorful filling, and finishing the dish in the oven to achieve a luscious, creamy consistency. It is an ideal centerpiece for family gatherings or special dinners, offering a comforting flavor profile that is sure to delight any guest.
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