2 kg of dried beef
1 kg of finely chopped onions
1/2 cup (120 g) of butter or margarine
1 ripe pumpkin (approximately 2 kg without seeds)
2 cloves of garlic, minced
salt and black pepper
4 slices of bacon, diced
2 kg of dried beef
1 kg of finely chopped onions
1/2 cup (120 g) of butter or margarine
1 ripe pumpkin (approximately 2 kg without seeds)
2 cloves of garlic, minced
salt and black pepper
4 slices of bacon, diced
With a day's advance notice, submerge the dried beef in water, changing it several times
The next day, drain and place it in a pressure cooker
Make sure it's well covered with water, close the lid, and bring to a boil
Calculate 40 minutes from the moment it starts boiling and the valve starts to bubble
Drain and shred the beef
In a separate pan, fry the onion in butter over low heat until it's soft
Add the beef and simmer for about 10 minutes, stirring occasionally
Remove from heat
Cut off the top of the pumpkin, remove the seeds, and hollow out the center
Add the minced garlic inside the pumpkin
Add the diced bacon
Sprinkle with salt and black pepper
Replace the top on the pumpkin and wrap in aluminum foil
Bake at moderate heat (170°C) for about 2 hours or until the pumpkin is soft
Remove from oven, unwrap, remove the top, and place the shredded beef inside the pumpkin with the onion, bacon, and garlic
Mix well if desired
Serve with salted pumpkin seeds, if desired
Yields 20 servings.
