Brazilian recipe
Homemade Escondidinho de Carne: Easy and Delicious Recipe (Escondidinho de carne)
A beloved Brazilian staple, this dish features a silky cassava purée layered over savory minced beef and finished with a golden, cheesy crust.
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Ingredients
1 kg cassava
2 tbsp butter
2 cups heavy cream
300 ml coconut milk
4 tbsp finely grated Parmesan cheese
Salt to taste
Ground white pepper to taste
1/2 cup extra virgin olive oil
1 kg top round beef, finely hand-chopped
1 tbsp minced garlic
1/2 onion, finely diced
2 tsp annatto powder
2 tbsp diced green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped green olives
2 tbsp chopped fresh parsley and cilantro (cheiro-verde)
1 beef bouillon cube
Minced dedo-de-moça chili to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy spreadable cheese (requeijão)
Extra coarsely grated Parmesan for sprinkling
Extra chopped fresh parsley and cilantro for garnish
2 tbsp butter
2 cups heavy cream
300 ml coconut milk
4 tbsp finely grated Parmesan cheese
Salt to taste
Ground white pepper to taste
1/2 cup extra virgin olive oil
1 kg top round beef, finely hand-chopped
1 tbsp minced garlic
1/2 onion, finely diced
2 tsp annatto powder
2 tbsp diced green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped green olives
2 tbsp chopped fresh parsley and cilantro (cheiro-verde)
1 beef bouillon cube
Minced dedo-de-moça chili to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy spreadable cheese (requeijão)
Extra coarsely grated Parmesan for sprinkling
Extra chopped fresh parsley and cilantro for garnish
Where to find ingredients
You can find fresh cassava (often labeled as yuca) at local markets or produce sections of supermarkets. For specific items like annatto (colorau) and Brazilian-style creamy spreadable cheese (requeijão), look in the international aisle or specialized ethnic grocery stores. If requeijão is unavailable, a high-quality cream cheese mixed with a little heavy cream is a suitable substitute.
Preparation method
- Boil the cassava until completely tender.
- Drain the cassava and pass it through a potato ricer while still hot.
- In a saucepan, melt the butter, add the mashed cassava, and sauté lightly.
- Transfer the sautéed cassava to a food processor or blender.
- Add the heavy cream and coconut milk to the blender.
- Process until the mixture is completely smooth and creamy.
- Fold in the finely grated Parmesan cheese.
- Season with salt and white pepper to your preference.
- Set the cassava cream aside.
- In a separate pan, heat the olive oil.
- Add the chopped beef and sauté until browned.
- Stir in the garlic and onion, cooking until fragrant.
- Add the annatto, green bell pepper, tomatoes, olives, fresh herbs, beef bouillon cube, and the minced chili.
- Cook the filling until all ingredients are well combined and flavorful.
- Adjust the seasoning with salt if needed.
- Add a small amount of water gradually as needed to keep the meat mixture moist.
- Spread half of the cassava cream in the bottom of a baking dish.
- Cover with the prepared meat filling.
- Arrange the slices of mozzarella over the meat layer.
- Dollop and spread the creamy requeijão over the mozzarella.
- Spread the remaining cassava cream over the top.
- Sprinkle with the coarsely grated Parmesan cheese.
- Garnish with additional fresh parsley and cilantro.
- Bake in a preheated oven at 180°C (350°F) for 20-30 minutes, or until the top is golden and bubbling.
Observations
Escondidinho is a quintessential comfort food in Brazil, perfect for family dinners or entertaining guests. The base of smooth, velvety cassava purée pairs beautifully with the robust, seasoned beef filling, creating a texture combination that is truly irresistible. A final gratin of melted cheeses gives the dish its signature bubbly, golden finish.
This recipe is a traditional take that celebrates authentic home cooking, with clear, step-by-step instructions to ensure success even for novice home cooks. The purée relies on tender boiled cassava blended with heavy cream and coconut milk for a luxurious consistency. The beef filling is packed with aromatic flavor, featuring an optional kick of heat, while the assembly in a baking dish with layers of cheese ensures a rich and satisfying result.
This recipe is a traditional take that celebrates authentic home cooking, with clear, step-by-step instructions to ensure success even for novice home cooks. The purée relies on tender boiled cassava blended with heavy cream and coconut milk for a luxurious consistency. The beef filling is packed with aromatic flavor, featuring an optional kick of heat, while the assembly in a baking dish with layers of cheese ensures a rich and satisfying result.
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