Brazilian recipe
Traditional Cassava and Carne Seca Bake (Escondidinho de carne seca)
A quintessential Brazilian comfort dish featuring a velvety cassava purée layered over savory, slow-cooked shredded beef.
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Ingredients
1 kg cassava (boiled)
1 litre whole milk
500g requeijão cremoso
2 kg carne seca (cooked and shredded)
200g finely chopped onions
200g unsalted butter
Grated Parmesan cheese for the topping
1 litre whole milk
500g requeijão cremoso
2 kg carne seca (cooked and shredded)
200g finely chopped onions
200g unsalted butter
Grated Parmesan cheese for the topping
Where to find ingredients
You can find carne seca and requeijão cremoso at specialist international food shops or online retailers catering to South American ingredients. Fresh cassava (often labelled as yuca or manioc) is available in the produce section of many large supermarkets or Asian/African grocers. Use high-quality dairy butter and standard baking staples available at any local Irish supermarket.
Preparation method
- Prepare the cassava purée by blending the cooked cassava with the whole milk and requeijão cremoso in a food processor until completely smooth and creamy.
- For the filling, melt the butter in a large pan and sauté the chopped onions until they turn translucent and soft.
- Add the cooked and shredded carne seca to the pan with the onions and sauté for a few minutes to ensure the flavours meld together.
- To assemble, spread a base layer of the cassava purée into the bottom of a baking dish.
- Cover the first layer of purée with the entire carne seca mixture, ensuring it is spread evenly to the edges.
- Spread the remaining cassava purée over the beef filling to create a final, even layer.
- Sprinkle the grated Parmesan cheese generously over the top of the purée layer to assist with the browning.
- Place the dish in a preheated oven at 180°C for approximately 10 minutes, or until the cheese is golden and a crust has formed.
- Serve the dish piping hot, garnished as you prefer.
Observations
The Escondidinho de carne seca is a pillar of Brazilian home cooking, cherished for its satisfying interplay of textures and depth of flavor. This hearty dish is an ideal centrepiece for family gatherings or cozy evening meals, pairing a silky, smooth cassava mash with a punchy, sautéed filling of cured beef. Its layered assembly and golden, bubbly gratin finish make it as visually inviting as it is comforting.
The beauty of this recipe lies in how its straightforward preparation yields a rich, complex result, making it a firm favourite for those seeking a substantial meal packed with authentic, rustic character.
The beauty of this recipe lies in how its straightforward preparation yields a rich, complex result, making it a firm favourite for those seeking a substantial meal packed with authentic, rustic character.
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