Brazilian recipe
Homemade Escondidinho de Carne: Easy and Delicious Recipe (Escondidinho de carne : receita e)
A classic Brazilian comfort food, this dish features a velvety cassava mash layered with savory minced beef and topped with a bubbly, golden cheese crust.
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Ingredients
1 kg cassava (yuca)
2 tablespoons butter
2 cups fresh heavy cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (top round or sirloin), hand-diced
1 tablespoon minced garlic
1/2 onion, finely diced
2 teaspoons annatto powder
2 tablespoons green bell pepper, finely diced
1 1/2 cups tomatoes, chopped
2 tablespoons olives, chopped
2 tablespoons fresh parsley and scallions, chopped
1 beef bouillon cube
Minced red chili pepper to taste
Water as needed
200 g mozzarella cheese, sliced
100 g Parmesan cheese, coarsely grated
150 g creamy processed cheese (requeijão)
Coarsely grated Parmesan cheese for topping
Fresh parsley and scallions for garnish
2 tablespoons butter
2 cups fresh heavy cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (top round or sirloin), hand-diced
1 tablespoon minced garlic
1/2 onion, finely diced
2 teaspoons annatto powder
2 tablespoons green bell pepper, finely diced
1 1/2 cups tomatoes, chopped
2 tablespoons olives, chopped
2 tablespoons fresh parsley and scallions, chopped
1 beef bouillon cube
Minced red chili pepper to taste
Water as needed
200 g mozzarella cheese, sliced
100 g Parmesan cheese, coarsely grated
150 g creamy processed cheese (requeijão)
Coarsely grated Parmesan cheese for topping
Fresh parsley and scallions for garnish
Where to find ingredients
In Barbados, you can find cassava (yuca) at local farmers' markets like Cheapside or in the produce section of supermarkets like Massy Stores. Fresh herbs, peppers, and onions are widely available at local roadside stalls. Requeijão is a specific Brazilian creamy cheese; if unavailable, a thick cream cheese or a mix of mascarpone and a little salt can serve as a substitute. Annatto powder can be found in the spice aisle of well-stocked supermarkets or specialty international food stores.
Preparation method
- Boil the cassava until tender
- Drain the cassava and press it through a potato ricer while hot
- Melt the butter in a pan and lightly sauté the pressed cassava
- Transfer the sautéed cassava to a blender
- Add the heavy cream and coconut milk to the blender
- Blend until the mixture is smooth and homogeneous
- Mix in the finely grated Parmesan cheese
- Season with salt and white pepper to taste
- Set the cassava cream aside
- Heat the olive oil in a separate pan
- Add the diced beef and sear until browned
- Sauté the garlic and onion for a few more minutes
- Stir in the annatto, green pepper, tomatoes, olives, fresh herbs, bouillon cube, and chili pepper
- Cook the filling mixture until well combined
- Adjust the seasoning with salt if necessary
- Add water bit by bit as needed to keep the filling moist while the meat cooks through
- Spread half of the cassava cream in the bottom of a baking dish
- Cover with the prepared meat filling
- Arrange the mozzarella slices evenly over the beef
- Dot the surface with the creamy processed cheese
- Cover with the remaining cassava cream
- Sprinkle with the coarsely grated Parmesan cheese
- Garnish with fresh herbs
- Bake in a preheated oven at 180°C for 20-30 minutes, or until golden and bubbly
Observations
Escondidinho is a beloved staple of Brazilian home cooking, perfect for a cozy family dinner or as an impressive crowd-pleaser. The heart of the dish lies in the contrast between the smooth, buttery cassava puree and the intensely flavorful, slow-cooked beef filling. A final layer of melted cheeses provides a delicious, golden finish that elevates this humble dish to something truly special.
This traditional recipe focuses on authentic flavors and ease of preparation, ensuring excellent results for any home cook. The mash is crafted from boiled cassava, blended with fresh heavy cream and coconut milk for an incredibly rich, velvety texture. The beef is carefully seasoned with a gentle kick of heat and fresh herbs, while the assembly in a baking dish with generous layers of cheese ensures a beautiful gratin.
This traditional recipe focuses on authentic flavors and ease of preparation, ensuring excellent results for any home cook. The mash is crafted from boiled cassava, blended with fresh heavy cream and coconut milk for an incredibly rich, velvety texture. The beef is carefully seasoned with a gentle kick of heat and fresh herbs, while the assembly in a baking dish with generous layers of cheese ensures a beautiful gratin.
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