Brazilian recipe
Hand-cut beef and cassava mash bake (Escondidinho de carne)
This authentic Brazilian comfort food layers a velvety cassava mash with a savoury beef filling, topped with a bubbling, golden cheese 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
Salt to taste
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (topside or silverside), finely hand-diced
1 tbsp garlic, minced
1/2 onion, finely diced
2 tsp annatto (urucum) powder
2 tbsp green bell pepper, diced
1 1/2 cups tomatoes, diced
2 tbsp pitted olives, chopped
2 tbsp fresh parsley and spring onion, chopped
1 beef stock cube
Fresh chilli (dedo-de-moça or similar), finely chopped to taste
Water as needed
200 g mozzarella cheese, sliced
100 g coarse-grated Parmesan
150 g requeijão cremoso
Extra coarse-grated Parmesan for sprinkling
Fresh parsley and spring onion for garnish
2 tbsp butter
2 cups double cream
300 ml coconut milk
4 tbsp finely grated Parmesan
Salt to taste
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (topside or silverside), finely hand-diced
1 tbsp garlic, minced
1/2 onion, finely diced
2 tsp annatto (urucum) powder
2 tbsp green bell pepper, diced
1 1/2 cups tomatoes, diced
2 tbsp pitted olives, chopped
2 tbsp fresh parsley and spring onion, chopped
1 beef stock cube
Fresh chilli (dedo-de-moça or similar), finely chopped to taste
Water as needed
200 g mozzarella cheese, sliced
100 g coarse-grated Parmesan
150 g requeijão cremoso
Extra coarse-grated Parmesan for sprinkling
Fresh parsley and spring onion for garnish
Where to find ingredients
Cassava can be found in the world food aisle of larger Irish supermarkets or Asian grocery stores. If fresh cassava is unavailable, frozen cassava (yuca) is a perfect substitute. Requeijão cremoso is a unique Brazilian spreadable cheese; if not available, cream cheese mixed with a little heavy cream is the best substitute. Annatto powder can be sourced in speciality spice shops or via local international grocers.
Preparation method
- Boil the cassava until tender throughout
- Drain the cassava and mash thoroughly while still hot
- Melt the butter in a pan and gently sauté the mashed cassava
- Transfer the sautéed cassava to a food processor or blender
- Add the double cream and coconut milk to the blender
- Process until the mixture is completely smooth and creamy
- Stir in the finely grated Parmesan
- Season with salt and white pepper to taste
- Set the cassava mash aside
- Heat the olive oil in a separate large pan
- Add the hand-diced beef and sauté until browned
- Stir in the minced garlic and onion, cooking until soft
- Add the annatto powder, green bell pepper, tomatoes, olives, herbs, stock cube, and chilli
- Simmer the filling until all ingredients are well combined
- Taste and adjust seasoning with salt
- Add a splash of water as needed to keep the meat moist and fully cooked
- Spread half of the cassava mash into the base of a baking dish
- Layer the prepared beef mixture over the mash
- Arrange the slices of mozzarella over the beef layer
- Spread the requeijão cremoso over the cheese
- Cover with the remaining cassava mash
- Sprinkle the coarse-grated Parmesan evenly over the top
- Finish with a light dusting of chopped herbs
- Bake in a preheated oven at 180°C for 20-30 minutes until golden and bubbling
Observations
Escondidinho is a beloved staple of Brazilian home cooking, perfect for a warming family meal or a crowd-pleasing dinner party dish. The heart of this recipe is the contrast between the smooth, earthy cassava mash and the hearty, seasoned beef filling, all brought together by a rich layer of melted cheeses.
Following this traditional method, you will achieve a proper homemade flavour that is both rewarding and approachable. The mash relies on cooked cassava blended with double cream and coconut milk for a luxurious texture. The beef is carefully hand-cut and sautéed with aromatic herbs and a gentle hint of spice. Once assembled in a baking dish, the final gratin crust provides that essential bubbling finish that makes this dish so inviting.
Following this traditional method, you will achieve a proper homemade flavour that is both rewarding and approachable. The mash relies on cooked cassava blended with double cream and coconut milk for a luxurious texture. The beef is carefully hand-cut and sautéed with aromatic herbs and a gentle hint of spice. Once assembled in a baking dish, the final gratin crust provides that essential bubbling finish that makes this dish so inviting.
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