Carne Seca com Abóbora: Receita Tradicional e Deliciosa

carne seca

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef provides a similar texture with less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: zucchini

Zucchini is more affordable and has a similar texture.

bay leaves

💰Cheaper: dried thyme

Dried thyme can provide a different but pleasant flavor.

Sharpen the knife using a TAP knife sharpener.

Cut approximately 5 kg of carne seca into medium-sized pieces.

Wash the carne seca thoroughly to remove excess salt.

In a pressure cooker, add water and bring the carne seca to a boil for 5 minutes to further reduce salt content; repeat this process twice.

After boiling, drain the water from the carne seca.

Add 1/2 chopped onion and a drizzle of olive oil to the pressure cooker.

Sauté the carne seca with the onion for flavor.

Add 1 tablespoon of colorau to give color to the dish and sauté a bit more.

Pour in enough water to cover the carne seca and bring to a boil.

Once boiling, cover the pressure cooker and cook for 20 minutes.

While waiting, cut approximately 1.5 kg of pumpkin into pieces, but only use what is necessary.

Add one chopped tomato to the carne seca after 20 minutes of cooking.

Add the pumpkin pieces and a bit more water to help cook the pumpkin.

Add chopped parsley (can be frozen) and stir with a wooden spoon.

Taste for salt and adjust if necessary, but do not add salt until the end to avoid over-salting.

Wait for the pumpkin to cook until tender but not falling apart, then serve.

Cooking Techniques

Equipment Needed

Spice Level: