Brazilian recipe
Classic beef-filled cassava bake (Escondidinho de carne)
A beloved Brazilian comfort food, this dish layers silky cassava purée with a succulent, seasoned minced beef filling, topped with a generous cheese crust.
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Ingredients
1 kg cassava
2 tbsp unsalted butter
2 cups thickened cream
300 ml coconut milk
4 tbsp finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (topside/round steak) hand-chopped
1 tbsp minced garlic
1/2 brown onion, finely diced
2 tsp annatto powder
2 tbsp diced green capsicum
1 1/2 cups diced tomatoes
2 tbsp chopped green olives
2 tbsp chopped parsley and spring onions
1 beef stock cube
Chopped fresh red chilli to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g requeijão cremoso
Coarsely grated parmesan cheese for topping
Chopped parsley and spring onions for garnish
2 tbsp unsalted butter
2 cups thickened cream
300 ml coconut milk
4 tbsp finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (topside/round steak) hand-chopped
1 tbsp minced garlic
1/2 brown onion, finely diced
2 tsp annatto powder
2 tbsp diced green capsicum
1 1/2 cups diced tomatoes
2 tbsp chopped green olives
2 tbsp chopped parsley and spring onions
1 beef stock cube
Chopped fresh red chilli to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g requeijão cremoso
Coarsely grated parmesan cheese for topping
Chopped parsley and spring onions for garnish
Where to find ingredients
Cassava is best sourced at Asian or Latin American greengrocers. Requeijão cremoso is a Brazilian style processed cheese spread often found in the international or Latin aisle of speciality supermarkets. If unavailable, a high-quality cream cheese or mascarpone are common substitutes. Annatto powder (colour) can be found in spice shops or larger supermarkets under South American product categories.
Preparation method
- Boil the cassava until it becomes very soft
- Drain the cassava and push it through a potato ricer while still hot
- In a saucepan, melt the butter and add the riced cassava, sautéing lightly
- Transfer the sautéed cassava into a blender
- Add the thickened cream and coconut milk to the blender
- Process until you achieve a smooth, homogeneous purée
- Mix the finely grated parmesan into the purée
- Season with salt and white pepper to taste
- Set the cassava purée aside
- In a separate pan, heat the olive oil
- Add the hand-chopped beef and sauté until browned
- Stir in the minced garlic and onion, sautéing for a few more minutes
- Add the annatto powder, diced capsicum, tomatoes, olives, herbs, stock cube, and fresh chilli
- Sauté all the filling ingredients together
- Adjust the seasoning with salt
- Add a small amount of water gradually, as needed, to keep the filling moist and cook the meat through
- In a baking dish, spread half of the cassava purée on the base
- Cover with the beef filling
- Distribute the mozzarella slices over the meat
- Spread the requeijão cremoso over the cheese layer
- Cover with the remaining cassava purée
- Sprinkle with the coarsely grated parmesan
- Scatter the remaining chopped herbs on top
- Bake in a preheated oven at 180°C for 20-30 minutes, or until golden and bubbly
Observations
The Escondidinho is a hallmark of Brazilian home cooking, cherished for its soul-warming quality and its ability to turn any family gathering into a special occasion. Its base, made from velvety mashed cassava, provides a perfect, slightly earthy contrast to the flavour-packed meat filling, resulting in a combination that never fails to please. A golden, bubbly layer of cheese finish the dish with a decadent touch.
This recipe remains faithful to the traditional style that prioritises authentic home-cooked flavours, featuring clear instructions to ensure a perfect result even for those new to the kitchen. The mash is crafted using boiled cassava blended with thickened cream and coconut milk for a luxurious texture. The filling is deeply seasoned, with optional chilli for heat, and the final assembly in a baking dish with layers of cheese ensures that unmistakable, crispy finish.
This recipe remains faithful to the traditional style that prioritises authentic home-cooked flavours, featuring clear instructions to ensure a perfect result even for those new to the kitchen. The mash is crafted using boiled cassava blended with thickened cream and coconut milk for a luxurious texture. The filling is deeply seasoned, with optional chilli for heat, and the final assembly in a baking dish with layers of cheese ensures that unmistakable, crispy finish.
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