Brazilian recipe
Dried beef in roasted pumpkin: a creamy stuffed recipe (Carne seca na moranga)
Learn how to prepare this traditional Brazilian dish featuring tender shredded beef served inside a roasted pumpkin with a rich, creamy filling.
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Ingredients
1 kg of dried beef (carne seca), cooked, shredded, and fat removed
2 garlic cloves, minced
1 box of table cream (creme de leite)
Salt and black pepper to taste
1 box of tomato pulp (polpa de tomate)
1 medium pumpkin (moranga), cleaned and deseeded
1 cup of creamy processed cheese spread (requeijão)
Fresh herbs (cheiro-verde) to taste
4 tablespoons of olive oil
1 grated onion
2 garlic cloves, minced
1 box of table cream (creme de leite)
Salt and black pepper to taste
1 box of tomato pulp (polpa de tomate)
1 medium pumpkin (moranga), cleaned and deseeded
1 cup of creamy processed cheese spread (requeijão)
Fresh herbs (cheiro-verde) to taste
4 tablespoons of olive oil
1 grated onion
Where to find ingredients
You can find dried beef (carne seca) and Brazilian-style processed cheese spread (requeijão) at specialty international grocery stores or well-stocked local supermarkets. As a substitute, you may use air-dried, salted beef or thin slices of biltong (if rehydrated) for the meat, and a smooth, mild cream cheese for the requeijão.
Preparation method
- Cut a small lid on the top of the pumpkin and remove the seeds with a spoon
- Wash the pumpkin and its lid thoroughly
- In a large pot, bring water to a boil
- Place the pumpkin upside down over the pot to steam until tender, approximately 30 minutes, without touching the water
- 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 allow the flavors to meld
- Stir in the table cream and half of the creamy cheese spread
- Mix until you achieve a creamy and homogeneous filling
- Carefully spread the remaining half of the creamy cheese spread inside the reserved pumpkin
- Fill the pumpkin with the meat and sauce mixture
- Garnish with fresh herbs on top
- Place the stuffed pumpkin in an oven preheated to 180°C for about 20 minutes, or until well-heated and slightly browned
- Serve immediately, accompanied by white rice or a side salad
Observations
Carne seca na moranga is a classic Brazilian dish that expertly balances the natural sweetness of roasted pumpkin with the intense, savory notes of dried beef. Ideal for those who enjoy authentic, hearty meals, this recipe features a decadent creamy filling made from simple yet flavorful ingredients. The preparation involves steaming the pumpkin until tender, creating a well-seasoned, creamy meat mixture, and finally assembling the dish for a brief finish in the oven. It is an excellent choice for family gatherings or special occasions, offering a comforting flavor combination that is sure to please everyone at the table.
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