Brazilian recipe
Mandioca Escondidinho with Shredded Beef Short Rib
A soul-warming Brazilian classic: creamy cassava mash topped over tender, slow-cooked shredded short rib. This comfort food favorite is perfect for a special family weekend lunch.
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Ingredients
1 kg beef short ribs
1/2 onion
1 carrot
1 stalk celery with leaves
2 garlic cloves
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 whole black peppercorns
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
600 g cassava, peeled
1/2 cup beef cooking broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet cassava starch (polvilho doce)
5 sprigs fresh parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tablespoon olive oil
1/2 onion
1 carrot
1 stalk celery with leaves
2 garlic cloves
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 whole black peppercorns
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
600 g cassava, peeled
1/2 cup beef cooking broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet cassava starch (polvilho doce)
5 sprigs fresh parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tablespoon olive oil
Where to find ingredients
Beef short ribs can be found at local butchers or the meat counter of major supermarkets; ask for 'short ribs' or 'beef rib'. Cassava (often labeled as yuca or manioc in local import sections or specialty Caribbean/Latin markets) is the key ingredient—if fresh isn't available, check the freezer aisle for frozen, pre-peeled chunks. Polvilho doce (sweet cassava starch) is a specific Brazilian pantry staple; if unavailable, look for 'tapioca starch' or 'tapioca flour' in the baking or Asian ingredient aisle, which serves as a functional equivalent. Use local farm-fresh butter, onions, and garlic from any neighborhood market.
Preparation method
- Season the ribs with salt and black pepper.
- Wash the carrots and celery.
- Cut the carrots into 3 pieces and the celery into 5 cm chunks.
- Peel and halve the onion.
- Tuck the bay leaf with the cloves into one half of the onion.
- Crush the garlic cloves with the side of a knife and discard the peels.
- Heat a pressure cooker (uncovered) over medium heat.
- Add 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 loosen any browned bits.
- Return the rib pieces to the pot.
- Add the studded onion, carrots, celery, garlic cloves, and peppercorns.
- Cover with water, close the lid, and increase the heat.
- Once the pot whistles, reduce the heat and cook for 45 minutes.
- Turn off the heat and wait for all the pressure to release before opening the pot.
- Using tongs, transfer the ribs to a serving dish.
- Strain the cooking liquid into a bowl and reserve for another preparation.
- Shred the rib meat with 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 pot's capacity.
- Close the lid and cook over medium heat.
- When it starts to whistle, reduce the heat and cook for 20 minutes.
- While the cassava is cooking, 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 parsley.
- 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 let it drain well.
- 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 a smooth cream forms (or mash with a fork).
- In a bowl, mix the tapioca starch with the reserved rib broth.
- Place a medium saucepan over medium heat.
- Add 1 tbsp olive oil, add the chopped onion, and sauté for 3 minutes until softened.
- Add the diced tomato and stir for 2 minutes, mashing the tomato pieces with a spatula so they break down.
- Add the shredded rib meat and the broth and tapioca starch mixture.
- Stir for 1 minute and turn off the heat.
- Add the chopped parsley, 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 rib meat evenly on the bottom of the baking dish.
- Cover the meat with the cassava puree and smooth with a spatula.
- Sprinkle breadcrumbs and grated Parmesan cheese over the puree.
- Place the baking dish in the oven for about 20 minutes, or until golden brown.
- Serve immediately.
Observations
Escondidinho de Mandioca com Costela Desfiada is a beloved staple of Brazilian home cooking, famous for its unbeatable blend of hearty flavors and contrasting textures. The smooth, velvety cassava mash creates a beautiful base for the rich, succulent shredded beef short rib, resulting in a comforting meal that everyone will remember.
This dish is a fantastic choice for gatherings with family and friends, whether you’re planning a Sunday lunch or just want to treat your loved ones. The process involves pressure-cooking the beef until it falls off the bone and boiling the cassava until buttery soft, finished with a golden, crispy topping of breadcrumbs and parmesan cheese that elevates every bite.
This dish is a fantastic choice for gatherings with family and friends, whether you’re planning a Sunday lunch or just want to treat your loved ones. The process involves pressure-cooking the beef until it falls off the bone and boiling the cassava until buttery soft, finished with a golden, crispy topping of breadcrumbs and parmesan cheese that elevates every bite.
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