Brazilian recipe
Hearty Cassava and Beef Bake (Escondidinho de carne)
A classic Brazilian comfort food, this dish layers a velvety cassava mash with a savoury beef filling, topped with a golden layer of melted cheese.
0.0 / 5 by 0 Reviews
Ingredients
1 kg mandioca
2 tbsp butter
2 cups fresh 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 beef (topside/coxão mole), hand-chopped
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder (colorau)
2 tbsp green bell pepper, finely chopped
1 1/2 cups tomatoes, chopped
2 tbsp olives, pitted and chopped
2 tbsp fresh herbs (cheiro-verde), chopped
1 beef bouillon cube
Fresh chili pepper (pimenta dedo-de-moça), to taste
Water as needed
200 g mozzarella cheese, sliced
100 g Parmesan cheese, coarsely grated
150 g creamy processed cheese (requeijão)
Coarsely grated Parmesan cheese for topping
Fresh herbs (cheiro-verde), chopped for garnish
2 tbsp butter
2 cups fresh 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 beef (topside/coxão mole), hand-chopped
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder (colorau)
2 tbsp green bell pepper, finely chopped
1 1/2 cups tomatoes, chopped
2 tbsp olives, pitted and chopped
2 tbsp fresh herbs (cheiro-verde), chopped
1 beef bouillon cube
Fresh chili pepper (pimenta dedo-de-moça), to taste
Water as needed
200 g mozzarella cheese, sliced
100 g Parmesan cheese, coarsely grated
150 g creamy processed cheese (requeijão)
Coarsely grated Parmesan cheese for topping
Fresh herbs (cheiro-verde), chopped for garnish
Where to find ingredients
You can find mandioca, fresh herbs like coriander and parsley (cheiro-verde), and annatto (colorau) at local markets or larger grocery stores in Banjul. For the creamy requeijão, a high-quality cream cheese or a spreadable processed cheese is the best substitute if you cannot find the specific Brazilian brand.
Preparation method
- Boil the mandioca until tender.
- Drain the mandioca and pass it through a ricer while still hot.
- In a pan, melt the butter and stir in the mashed mandioca, sautéing briefly.
- Transfer the sautéed mandioca to a blender.
- Add the heavy cream and coconut milk to the blender.
- Blend until you achieve a smooth, homogeneous consistency.
- Mix in the finely grated Parmesan cheese.
- Season with salt and white pepper to taste.
- Set the mandioca mash aside.
- In a separate pan, heat the olive oil.
- Add the chopped beef and sauté until browned.
- Stir in the garlic and onion, sautéing for a few more minutes.
- Add the annatto powder, green bell pepper, tomatoes, olives, fresh herbs, beef bouillon, and the minced chili pepper.
- Sauté all the filling ingredients together.
- Adjust the salt as needed.
- Add a small amount of water gradually to keep the filling moist while the meat finishes cooking.
- In a baking dish, spread half of the mandioca mash along the bottom.
- Cover evenly with the beef filling.
- Arrange the mozzarella slices over the meat.
- Spread the creamy requeijão over the mozzarella.
- Cover with the remaining mandioca mash.
- Sprinkle the coarsely grated Parmesan cheese over the top.
- Garnish with chopped fresh herbs.
- Bake in a preheated oven at 180°C for 20-30 minutes, or until the top is golden and bubbling.
Observations
Escondidinho is a beloved staple in Brazilian home cooking, perfect for a warming family meal or when hosting friends. The silky base of mashed mandioca provides a delicate contrast to the robust, well-seasoned beef filling, resulting in a deeply satisfying meal. A generous topping of melted cheese adds the finishing touch to this baked dish.
This recipe presents a traditional approach, focusing on authentic home-style flavours with clear instructions that make it accessible for any home cook. The mash is crafted from boiled mandioca, blended with heavy cream and coconut milk to achieve a luxurious texture. The meat filling is thoughtfully seasoned, with optional heat from fresh peppers, and the assembly in a baking dish—featuring a blend of cheeses—ensures a bubbling, golden crust.
This recipe presents a traditional approach, focusing on authentic home-style flavours with clear instructions that make it accessible for any home cook. The mash is crafted from boiled mandioca, blended with heavy cream and coconut milk to achieve a luxurious texture. The meat filling is thoughtfully seasoned, with optional heat from fresh peppers, and the assembly in a baking dish—featuring a blend of cheeses—ensures a bubbling, golden crust.
Ratings and comments