Brazilian recipe
Homemade Escondidinho: An Easy, Savory Recipe (Escondidinho de carne : receita e)
A beloved Brazilian classic, this comfort dish features a velvety cassava mash layered over a hearty ground beef filling, all topped with melted, golden cheeses.
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Ingredients
1 kg cassava (yuca)
2 tbsp butter
2 cups heavy 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 lean beef, hand-chopped into small cubes
1 tbsp minced garlic
1/2 yellow onion, finely chopped
2 tsp annatto powder
2 tbsp finely diced green bell pepper
1 1/2 cups diced tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and scallions
1 beef bouillon cube
Minced fresh chili pepper (dedo-de-moça or similar) to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g requeijão cremoso (or thick cream cheese)
Coarsely grated parmesan cheese for topping
Chopped fresh parsley and scallions for garnish
2 tbsp butter
2 cups heavy 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 lean beef, hand-chopped into small cubes
1 tbsp minced garlic
1/2 yellow onion, finely chopped
2 tsp annatto powder
2 tbsp finely diced green bell pepper
1 1/2 cups diced tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and scallions
1 beef bouillon cube
Minced fresh chili pepper (dedo-de-moça or similar) to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g requeijão cremoso (or thick cream cheese)
Coarsely grated parmesan cheese for topping
Chopped fresh parsley and scallions for garnish
Where to find ingredients
Cassava (yuca) can be found fresh in the produce section of local tropical markets; if fresh is unavailable, look for frozen peeled cassava. Requeijão cremoso is a unique Brazilian spreadable cheese; as a substitute, use a high-quality thick cream cheese mixed with a little heavy cream to achieve a similar consistency. Annatto powder can be found in the spice aisle or at international specialty stores.
Preparation method
- Boil the cassava until tender and easily pierced with a fork
- Drain the cassava and push it through a ricer or mash it thoroughly while hot
- In a large pan, melt the butter and lightly sauté the mashed cassava
- Transfer the sautéed cassava into a high-speed blender
- Add the heavy cream and coconut milk to the blender
- Process until the mixture is smooth and homogeneous
- Fold in the finely grated parmesan cheese
- Season with salt and white pepper to taste
- Set the cassava cream aside
- In a separate heavy-bottomed pan, heat the olive oil
- Add the hand-chopped beef and brown well
- Stir in the minced garlic and onions, cooking until fragrant
- Add the annatto, green bell pepper, tomatoes, olives, herbs, beef bouillon, and the fresh chili
- Sauté all the filling ingredients together
- Adjust salt to your preference
- Add a splash of water as needed to keep the filling moist while the beef finishes cooking
- Spread half of the cassava cream into the bottom of a baking dish
- Layer the meat filling evenly over the base
- Arrange the sliced mozzarella cheese over the meat
- Dollop and spread the requeijão cremoso over the cheese
- Cover with the remaining cassava cream
- Sprinkle the coarsely grated parmesan over the top
- Finish with a light dusting of fresh herbs
- Bake in a preheated oven at 180°C for 20-30 minutes, or until the top is bubbling and golden
Observations
The escondidinho is a cornerstone of Brazilian home cooking, perfect for family dinners or gatherings where you want to serve something truly satisfying. The gentle sweetness and smooth texture of the cassava mash create the ideal base for the deeply savory beef filling. A generous gratin of cheese on top finishes the dish, adding a bubbly, golden crust that ties all the flavors together.
This recipe follows a traditional approach, focusing on simple techniques to help you achieve professional results at home. The mash is crafted with boiled cassava, enriched with heavy cream and coconut milk for an incredibly soft mouthfeel. The beef filling is packed with aromatics and spices, including a hint of heat if you choose. When layered in a baking dish with layers of cheese, it becomes an irresistible comfort food staple.
This recipe follows a traditional approach, focusing on simple techniques to help you achieve professional results at home. The mash is crafted with boiled cassava, enriched with heavy cream and coconut milk for an incredibly soft mouthfeel. The beef filling is packed with aromatics and spices, including a hint of heat if you choose. When layered in a baking dish with layers of cheese, it becomes an irresistible comfort food staple.
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