Brazilian recipe
Minced Beef and Cassava Gratin (Escondidinho de carne)
A beloved Brazilian comfort food, this dish features a silky cassava mash layered over a hearty, flavourful minced beef filling, finished with a golden-brown cheesy crust.
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Ingredients
1 kg cassava
2 tbsp butter
2 cups double 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 hand-chopped beef (silverside)
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 olives
2 tbsp chopped parsley and spring onions
1 beef stock cube
Diced finger chilli to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão cremoso
Coarsely grated Parmesan cheese for sprinkling
Chopped parsley and spring onions for garnish
2 tbsp butter
2 cups double 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 hand-chopped beef (silverside)
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 olives
2 tbsp chopped parsley and spring onions
1 beef stock cube
Diced finger chilli to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão cremoso
Coarsely grated Parmesan cheese for sprinkling
Chopped parsley and spring onions for garnish
Where to find ingredients
You can find fresh cassava (often labelled as manioc or yuca) in international grocery stores or specialist produce markets. For requeijão cremoso, a Brazilian-style processed cream cheese, look for it in the chilled cabinets of Latin American specialty shops; as a substitute, a high-fat spreadable cream cheese like Philadelphia can be used. Annatto powder is typically available in the world foods aisle, but if unavailable, a mild smoked paprika can serve as a substitute for colour.
Preparation method
- Boil the cassava until completely tender.
- Drain the cassava and pass it through a potato ricer while still hot.
- Melt the butter in a pan, add the riced cassava, and sauté gently.
- Transfer the sautéed cassava to a blender.
- Add the double cream and coconut milk to the blender.
- Blend until the mixture reaches a smooth, consistent texture.
- Stir the finely grated Parmesan into the mash.
- Season with salt and white pepper to taste.
- Set the cassava purée aside.
- Heat the olive oil in a separate pan.
- Add the chopped beef and sear until browned.
- Add the minced garlic and onion, sautéing for a few more minutes.
- Stir in the annatto, green pepper, tomatoes, olives, herbs, beef stock cube, and chilli.
- Cook the filling ingredients thoroughly.
- Adjust the seasoning with salt.
- Add small amounts of water as needed to keep the meat moist while it cooks through.
- Spread half of the cassava purée into the bottom of a baking dish.
- Cover with an even layer of the beef filling.
- Distribute the mozzarella slices over the meat.
- Dot with the requeijão cremoso.
- Spread the remaining cassava purée over the top.
- Sprinkle with the coarsely grated Parmesan.
- Garnish with chopped herbs.
- Bake in a preheated oven at 180°C for 20-30 minutes, or until golden and bubbling.
Observations
Escondidinho is a quintessential Brazilian comfort dish, widely celebrated for family meals or as an impressive centerpiece for guests. The contrast between the smooth, velvety cassava purée and the robust, well-seasoned meat filling creates a deeply satisfying experience, while the cheesy gratin topping provides a perfect golden finish.
This traditional recipe focuses on authentic homemade flavours with straightforward steps that make it approachable even for beginners. The purée relies on cooked, mashed cassava blended with double cream and coconut milk for an incredibly rich texture. The beef is carefully browned and aromatically spiced—including a hint of heat—ensuring the filling remains juicy. Baked in a dish, the layers meld together beneath a bubbly, toasted layer of cheese.
This traditional recipe focuses on authentic homemade flavours with straightforward steps that make it approachable even for beginners. The purée relies on cooked, mashed cassava blended with double cream and coconut milk for an incredibly rich texture. The beef is carefully browned and aromatically spiced—including a hint of heat—ensuring the filling remains juicy. Baked in a dish, the layers meld together beneath a bubbly, toasted layer of cheese.
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