Brazilian recipe
Dried beef stuffed in pumpkin: a creamy and savory recipe (Carne seca na moranga)
Learn how to make carne seca na moranga, a traditional Brazilian dish featuring a tender pumpkin shell filled with a rich, savory shredded beef mixture.
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Ingredients
1 kilogram cooked and shredded dried beef, fat removed
2 cloves garlic, minced
1 box heavy cream
Salt and black pepper to taste
1 box tomato pulp
1 medium pumpkin, cleaned and seeded
1 cup creamy requeijão
Fresh herbs (cheiro-verde) to taste
4 tablespoons olive oil
1 onion, grated
2 cloves garlic, minced
1 box heavy cream
Salt and black pepper to taste
1 box tomato pulp
1 medium pumpkin, cleaned and seeded
1 cup creamy requeijão
Fresh herbs (cheiro-verde) to taste
4 tablespoons olive oil
1 onion, grated
Where to find ingredients
You can find dried beef (carne seca) at specialty Latin American markets or international grocers. Requeijão is a specific Brazilian processed cheese; if unavailable, a thick cream cheese or a mix of cream cheese and heavy cream can be used as a substitute. Other ingredients like fresh pumpkin, heavy cream, and aromatics are available at local supermarkets and produce markets.
Preparation method
- Cut a small lid from the top of the pumpkin and remove the seeds using a spoon.
- Wash the pumpkin and the lid thoroughly.
- Pour water into a large pot and bring to a boil.
- Place the pumpkin upside down over the pot, ensuring it does not touch the water, and steam until soft, approximately 30 minutes.
- Repeat the process for the lid.
- Remove the pumpkin from the steam and allow it to cool slightly.
- Set aside.
- In a separate pan, heat the olive oil and sauté the garlic and onion until golden.
- Add the tomato pulp, salt, black 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 heavy cream and half of the requeijão.
- Mix until the filling is creamy and homogeneous.
- Carefully spread the remaining half of the requeijão inside the reserved pumpkin.
- Fill the pumpkin with the prepared beef and sauce mixture.
- Garnish the top with fresh herbs.
- Place the stuffed pumpkin in a preheated oven at 180°C (350°F) for about 20 minutes or until heated through and lightly gratinated.
- Serve immediately, accompanied by white rice or a fresh salad.
Observations
Carne seca na moranga is a classic Brazilian dish that expertly balances the natural sweetness of roasted pumpkin with the bold, salty notes of shredded dried beef. This hearty meal is ideal for those who appreciate a flavorful, comforting dish that feels elevated yet approachable. The process involves steaming the pumpkin until perfectly tender, preparing a savory filling enhanced by aromatic seasonings and cream, and finishing the dish with a brief bake. It is a show-stopping centerpiece for family gatherings or special dinners, offering a harmonious contrast in textures that is deeply satisfying.
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