Entree: Brazil – Rio de Janeiro – Carne Seca com Abóbora (Dried salted beef stewed with pumpkin in a savory Brazilian ragout)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Total 1 hr 30 min

Ingredients

- 1 lb (450 g) carne seca (dried salted beef), soaked 12–24 hours in several changes of water, drained and shredded
- 2 tbsp (30 ml) olive oil
- 3 oz (85 g) bacon, diced
- 1 large onion, sliced — about 8 oz (225 g)
- 4 cloves garlic, minced — about 0.5 oz (15 g)
- 2 medium tomatoes, peeled and chopped — about 8 oz (225 g)
- 1 lb (450 g) pumpkin (abóbora), peeled and cut into 1-inch (2.5 cm) cubes
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1/2 cup (120 ml) beef or reserved soaking broth
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) neutral oil or lard for frying (optional)

Instructions

1. If not already soaked, cover the carne seca with cold water and soak 12–24 hours, changing the water several times to remove excess salt. Drain, place in a pot, cover with fresh water, bring to a simmer and cook 45–60 minutes until tender. Drain, reserve 1/2 cup (120 ml) cooking liquid, then shred the meat into bite-sized pieces.
2. In a large heavy skillet or pot, heat olive oil and bacon over medium heat until the bacon renders and begins to brown. Add sliced onion and cook until translucent, 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Stir in chopped tomatoes, smoked paprika, and cumin; cook 3–4 minutes until tomatoes break down. Add the shredded carne seca and pumpkin cubes, toss to combine.
4. Pour in the reserved 1/2 cup (120 ml) broth (add more water if needed to barely cover), add the bay leaf, and bring to a gentle simmer. Cover and cook 15–20 minutes until the pumpkin is tender but holds shape.
5. Remove bay leaf, taste, and adjust seasoning with salt and pepper (be careful—carne seca can still be salty). Stir in chopped cilantro or parsley and a drizzle of oil or lard if desired for extra gloss.
6. Serve hot over white rice or with farofa for a traditional accompaniment.