2 kg of dried beef
1 kg of onions, thinly sliced
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 onions, thinly sliced
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
One day in advance, submerge the dried beef in water, changing it several times
Noon the following day, drain and place it in a pressure cooker
Cover well with water, close it, and bring to a boil
Calculate 40 minutes from the moment of boiling and the valve balancing
Drain and shred the beef
In a separate pan, fry the onion in butter over low heat until it becomes soft
Add the beef and stir-fry for about 10 minutes
Remove from heat
Cut off the top of the pumpkin and remove the seeds
Add minced garlic inside the pumpkin
Add diced bacon
Sprinkle with salt and black pepper
Place the lid back on the pumpkin and wrap in aluminum foil
Put it in a moderate oven (170°C) for about 2 hours or until the pumpkin is soft
Remove from oven, unwrap, remove the lid, and place inside the dried beef with the onion, stirring well with the bacon and garlic
If desired, serve with salted mung bean salad to cut.
