A typical recipe from Latin American cuisine, dried beef with pumpkin purée can be served as a light yet flavorful and colorful main dish. Personally, I like to present it in individual casseroles and give it a small touch of the oven to gratin the purée and enhance its flavor. Take note of the ingredients and step-by-step instructions to prepare this delicious dish of dried beef with pumpkin purée.
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Place the dried beef in a bowl and cover with water. Let it soak for one hour. Remove from the water and transfer to a pot. Cover with fresh water and cook until tender.
Remove the beef from the water and let it cool. Once cooled, shred the beef into thin strands.
Heat a bit of oil in a skillet and sauté the chopped onion and garlic until the onion becomes translucent.
Add the shredded beef, chopped bell pepper, and chopped tomato. Stir in the stuffed olives, chicken bouillon cube, and parsley. Cook over low heat for five minutes.
Add the cup of tomato sauce and continue cooking for another five minutes.
In a skillet, heat a bit of oil and sauté the chopped onion and garlic.
Add the cooked pumpkin cubes and cook for a couple of minutes. Remove from heat.
Add four tablespoons of milk and mash the pumpkin into a purée. Season with salt to taste.
In individual casseroles, place a layer of the dried beef mixture and cover with the pumpkin purée.
Gratinée the dish to give it a golden crust on top before serving.
Soaking the dried beef helps to remove excess salt and soften it for shredding.
Gratinée the purée in the oven for a few minutes to enhance its flavor and presentation.
Use fresh parsley for a more vibrant flavor.
Can I use fresh beef instead of dried beef?
Fresh beef can be used, but it will alter the flavor profile as dried beef has a distinct taste and texture.
How do I know when the dried beef is tender?
The dried beef is tender when it can be easily shredded into thin strands.
Can I substitute pumpkin with another vegetable?
Yes, sweet potatoes or butternut squash can be used as alternatives to pumpkin.
Is it necessary to gratinée the purée?
Gratinéeing is optional but recommended for added flavor and a golden crust.
Can I make this dish ahead of time?
Yes, you can prepare the beef and purée in advance and assemble the dish just before serving.
