🔥 Carne seca com abóbora no tempero que conquista o Brasil! 🇧🇷

Ingredients: 1 kg of dried meat, cubed 700 g of pumpkin, cubed (with skin) 1 chopped onion 10 cloves of minced garlic 1 tablespoon of paprika (or colorífico) 1 ripe tomato, cubed 1 stalk of sliced ​​leek 1/2 sachet of tomato sauce Olive oil to taste Calabrese pepper to taste Seasoning to taste (you can use chimichurri, cumin, oregano, etc.) Pinch of salt (be careful, as the meat already has salt) Enough water for cooking Preparation: 1. Desalt the dried meat: Soak the dried meat cubes in cold water, changing the water at least 3 times over the course of 12 to 24 hours. After this process, drain and cook the meat in a pressure cooker with water for about 20 to 30 minutes. Drain and reserve the cooking water. 2. Sauté the meat: In another pan, heat the olive oil and sauté the onion until wilted. Add the garlic and sauté until lightly browned. Add the cooked dried meat and sauté for a few minutes. Add the paprika, chopped tomato, leek, pinch of salt, seasonings to taste and Calabrian pepper. Mix well and let it cook for about 5 minutes. 3. Add the sauce and pumpkin: Add half a sachet of tomato sauce and mix. Add the pumpkin cubes with the skin on and cover with the reserved cooking water from the meat (or hot water if you didn't reserve it). Cover the pan and cook until the pumpkin is soft (approximately 15 to 20 minutes). 4. Finishing: When the pumpkin is soft, add salt if necessary. Serve hot with white rice, farofa or whatever you prefer.