Whole Pumpkin with Salted Dried Beef, Haloumi Cheese & Catupiry

Name: Whole Pumpkin with Salted Dried Beef, Haloumi Cheese & Catupiry (Carne Seca na Moranga com Queijo Coalho e Catupiry)
Cuisine: Brazilian
Ingredients: 1 pumpkin, about 11 lb (5 kg); 3 lb 5 oz (1.5 kg) salted dried beef; 3½ oz (100 g) unsalted butter; 2 tablespoons extra virgin olive oil; 1 onion, diced; 2 garlic cloves, chopped; 3 tomatoes, roughly diced; ½ teaspoon chilli powder; 1 teaspoon paprika; 1 tablespoon chopped Italian (flat-leaf) parsley; 1 tablespoon chopped scallion (spring onion); 1 tablespoon chopped scallion (spring onion); 1 tablespoon chopped basil; 9 oz (250 g) catupiry; 10½ oz (300 g) haloumi cheese sliced ¼ in (5 mm) thick; 1 teaspoon salt

Carne Seca na Moranga com Queijo Coalho e Catupiry

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Braza

By Andre Felicio

Published 2016

About

Ingredients

1 pumpkin, about 11 lb (5 kg)
3 lb 5 oz (1.5 kg)

Americas
Brazil
Side dish
Gluten-free

Method

Cut the beef into 2 in (5 cm) long pieces. Place in a bowl and cover with water. Leave overnight. Change the water at least three times, getting rid of the excess salt.

To cook the beef, just add a little oil to a pan and heat, then add the beef, sear it off, then totally cover with water, cover and simmer for 30 minutes. Let it cool and use your hands to pull the beef.

Add the