Brazilian recipe
Dried beef in roasted pumpkin: a creamy and flavorful dish (Carne seca na moranga)
Learn how to prepare carne seca na moranga, a traditional Brazilian dish featuring a rich, creamy filling inside a tender roasted pumpkin.
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Ingredients
1 kg dried beef, cooked, shredded, and fat removed
2 garlic cloves, minced
200g table cream (creme de leite)
Salt and black pepper to taste
200g tomato pulp
1 medium-sized pumpkin, cleaned and deseeded
200g creamy processed cheese (requeijão)
Chopped fresh herbs (cheiro-verde) to taste
4 tablespoons olive oil
1 grated onion
2 garlic cloves, minced
200g table cream (creme de leite)
Salt and black pepper to taste
200g tomato pulp
1 medium-sized pumpkin, cleaned and deseeded
200g creamy processed cheese (requeijão)
Chopped fresh herbs (cheiro-verde) to taste
4 tablespoons olive oil
1 grated onion
Where to find ingredients
You can find dried beef (carne-seca) at specialized butchers or imported meat markets. For the creamy processed cheese (requeijão), look for high-quality spreadable cream cheese as a substitute if unavailable. Pumpkin, fresh vegetables, and common pantry staples can be purchased at any local supermarket or neighborhood produce market.
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, place 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 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 incorporate the flavors.
- Add the table cream and half of the creamy processed cheese.
- Stir until you have 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 heated through and lightly browned.
- Serve immediately, accompanied by white rice or a salad.
Observations
Carne seca na moranga is a classic Brazilian dish that expertly balances the natural sweetness of pumpkin with the bold, savory depth of shredded dried beef. Perfect for those seeking a practical yet impressive meal, it features a luscious filling made with simple, high-quality ingredients. The preparation involves steaming the pumpkin until tender, cooking a savory seasoned meat mixture, and finally assembling the dish to be baked or served immediately. This recipe is an excellent choice for family gatherings or special occasions, offering a comforting flavor profile that appeals to everyone.
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