Brazilian recipe
Dried beef stuffed in pumpkin: a creamy and savory recipe (Carne seca na moranga)
Learn how to prepare carne seca na moranga, a traditional Brazilian dish featuring a succulent pumpkin filled with creamy shredded beef.
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Ingredients
1 kilogram dried beef, cooked, shredded and with fat removed
2 garlic cloves, minced
1 carton heavy cream
Salt and black pepper to taste
1 carton tomato pulp
1 medium-sized pumpkin, cleaned and deseeded
1 cup creamy requeijão
Fresh parsley and scallions to taste
4 tablespoons olive oil
1 onion, grated
2 garlic cloves, minced
1 carton heavy cream
Salt and black pepper to taste
1 carton tomato pulp
1 medium-sized pumpkin, cleaned and deseeded
1 cup creamy requeijão
Fresh parsley and scallions to taste
4 tablespoons olive oil
1 onion, grated
Where to find ingredients
Find dried beef (or substitute with bresaola or salt-cured beef if unavailable) and fresh pumpkins at specialty butchers or large wet markets. Requeijão is often found in the imported dairy section of major supermarkets or at specialty Brazilian grocery shops; as a substitute, one might use a high-quality cream cheese mixed with a little heavy cream for texture.
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
- Fill a large pot with water and bring it to a boil
- Place the pumpkin upside down over the pot to steam until tender, approximately 30 minutes
- Steam the lid in the same manner
- 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
- Stir in the heavy cream and half of the creamy requeijão
- Mix until you achieve a creamy and homogeneous filling
- Carefully spread the remaining half of the requeijão inside the reserved pumpkin
- Fill the pumpkin with the beef 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 slightly browned
- Serve immediately, accompanied by white rice or a fresh salad
Observations
Carne seca na moranga is a traditional Brazilian dish that perfectly balances the natural sweetness of roasted pumpkin with the intense, savory flavor of shredded dried beef. This practical recipe features a luscious, creamy filling made from simple, high-quality ingredients. The preparation involves steaming the pumpkin until tender, cooking a well-seasoned beef base, and finally finishing the dish in the oven for a beautiful presentation. It is an ideal centerpiece for family meals or special gatherings, offering a harmonious blend of textures and flavors that is sure to please.
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