Entree: Brazil – Mato Grosso – Carne Seca com Abóbora (Salted dried beef stewed with pumpkin and regional aromatics)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) carne seca (salted, dried beef), soaked 12–24 hours, drained and shredded
- 2 lb (900 g) abóbora or pumpkin (butternut or similar), peeled, seeded and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, about 9 g, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef or vegetable stock
- 1 tsp (5 ml) sugar
- 2 bay leaves (2 leaves)
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste, if needed after testing for saltiness
- 1/4 cup (15 g) chopped cilantro or parsley for garnish

Instructions

1. Rinse the soaked carne seca under cold water and place in a pot with fresh water to cover. Bring to a simmer and cook 20–30 minutes until tender enough to shred; drain, let cool slightly, then shred or chop into bite-sized pieces.
2. In a large heavy pot or Dutch oven, heat the oil or lard over medium heat. Add the sliced onion and sauté 6–8 minutes until translucent and beginning to caramelize.
3. Add the minced garlic and tomato paste; cook 1–2 minutes, stirring, to develop flavor.
4. Add the pumpkin cubes, shredded carne seca, stock, sugar, bay leaves and black pepper. Stir to combine and bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer 20–25 minutes until pumpkin is tender and beginning to break down; stir occasionally and add a splash more stock if it becomes too dry.
6. Remove bay leaves, taste and only add salt if the carne seca is no longer too salty. Adjust pepper.
7. Finish with chopped cilantro or parsley and serve hot with white rice or farofa.