Brazilian recipe
Mandioca Escondidinho with Shredded Beef Ribs
A truly comforting Brazilian favourite, this creamy cassava shepherd’s pie topped with succulent shredded beef ribs is perfect for a hearty weekend lunch.
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Ingredients
1 kg beef ribs
1/2 onion
1 carrot
1 stalk of celery with leaves
2 garlic cloves
1 litre water
1 bay leaf
2 whole cloves
2 tbsp white wine vinegar
5 black peppercorns
2 tbsp olive oil
Salt and freshly ground black pepper to taste
600 g cassava, peeled
1/2 cup beef rib stock
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 tsp sweet cassava starch (polvilho doce)
5 sprigs of flat-leaf parsley
1 tbsp butter
1 tbsp olive oil
3 tbsp homemade breadcrumbs
1/4 cup finely grated parmesan cheese
1 tbsp olive oil
1/2 onion
1 carrot
1 stalk of celery with leaves
2 garlic cloves
1 litre water
1 bay leaf
2 whole cloves
2 tbsp white wine vinegar
5 black peppercorns
2 tbsp olive oil
Salt and freshly ground black pepper to taste
600 g cassava, peeled
1/2 cup beef rib stock
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 tsp sweet cassava starch (polvilho doce)
5 sprigs of flat-leaf parsley
1 tbsp butter
1 tbsp olive oil
3 tbsp homemade breadcrumbs
1/4 cup finely grated parmesan cheese
1 tbsp olive oil
Where to find ingredients
Beef ribs and fresh vegetables are standard at local butchers and supermarkets. Cassava is often available in the fresh produce section, sometimes labelled as 'yuca' or 'manioc'. If you cannot find fresh cassava, check for frozen sections in specialty ethnic grocery stores. 'Polvilho doce' (sweet cassava starch) can be found in the flour aisle of shops specializing in Brazilian or South American imports. Substitute with cornstarch if necessary, though it will slightly alter the texture of the sauce.
Preparation method
- Season the ribs with salt and ground black pepper.
- Wash the carrot and celery stalk.
- Cut the carrot into 3 pieces and the celery into 5 cm chunks.
- Peel and halve the onion.
- Insert the bay leaf secured with the cloves into one half of the onion.
- Crush the garlic cloves with the flat side of a knife and discard the skins.
- Heat a pressure cooker (uncovered) over medium heat.
- Drizzle with 1 tbsp olive oil and sear the ribs in batches for 3 minutes per side.
- Transfer the seared ribs to a bowl.
- Repeat with the remaining meat, adding a little olive oil for each batch.
- Turn off the heat and gradually add the white wine vinegar, scraping the bottom of the pot to dissolve any browned bits.
- Return the rib pieces to the pot.
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns.
- Cover with water, secure the lid, and increase the heat.
- Once the cooker whistles, lower the heat and cook for 45 minutes.
- Turn off the heat and wait for all pressure to release before opening the cooker.
- Using tongs, transfer the ribs to a serving dish.
- Strain the cooking liquid into a bowl and reserve for another dish.
- Shred the rib meat using two forks, discarding any fat or bones.
- Cut the cassava into large 8 cm chunks.
- Place the cassava in the pressure cooker, cover with water, ensuring it doesn't exceed 2/3 of the cooker's capacity.
- Secure the lid and place over medium heat.
- When it starts to whistle, reduce the heat and cook for 20 minutes.
- While the cassava cooks, prepare the other ingredients.
- Wash, dry, and halve the tomatoes, discard the seeds, and dice into 0.5 cm cubes.
- Wash, dry, and finely chop the coriander.
- Peel and finely chop half the onion.
- After the 20 minutes of cassava cooking, turn off the heat and wait for the pressure to release before opening the lid.
- Transfer the cassava to a sieve and drain the water thoroughly.
- Place the cooked cassava in a bowl, add the butter and milk.
- Season with salt and pepper to taste and blend with an immersion blender until smooth (or mash with a fork).
- In a bowl, mix the sweet tapioca flour with the reserved beef stock.
- Place a medium saucepan over medium heat.
- Drizzle with 1 tbsp olive oil, add the chopped onion and sauté for 3 minutes until softened.
- Add the diced tomatoes and stir for 2 minutes, pressing down the tomato pieces with a spatula to break them down.
- Stir in the shredded beef and the stock and tapioca flour mixture.
- Stir for 1 minute and turn off the heat.
- Add the chopped coriander, season with salt and pepper to taste.
- Preheat the oven to 220 ºC (high heat).
- Grease a baking dish with 1 tbsp olive oil.
- Spread the shredded beef evenly over the bottom of the baking dish.
- Top the beef with the cassava mash and smooth the surface with a spatula.
- Sprinkle breadcrumbs and grated parmesan cheese over the mash.
- Bake the dish in the oven for about 20 minutes, or until golden brown.
- Serve immediately.
Observations
The Escondidinho de Mandioca is a classic Brazilian comfort dish, loved for the contrast between its velvety cassava mash and the deep, savoury flavour of slow-cooked beef ribs. This hearty meal is a crowd-pleaser, ideal for gathering the family around the table for a memorable Sunday meal.
Preparing this dish involves pressure-cooking the beef ribs until they are fork-tender and boiling the cassava into a smooth, buttery mash. Once assembled and topped with a golden, crispy layer of breadcrumbs and parmesan, it provides that perfect home-cooked warmth that defines true Brazilian soulful cooking.
Preparing this dish involves pressure-cooking the beef ribs until they are fork-tender and boiling the cassava into a smooth, buttery mash. Once assembled and topped with a golden, crispy layer of breadcrumbs and parmesan, it provides that perfect home-cooked warmth that defines true Brazilian soulful cooking.
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