Brazilian recipe
Hearty Meat and Cassava Casserole (Escondidinho de carne)
A beloved Brazilian comfort dish, this casserole layers a velvety cassava mash over a robust, spiced meat filling, finished with a bubbly, golden cheese topping.
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Ingredients
1 kg cassava
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 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, diced
1 1/2 cups tomatoes, chopped
2 tbsp olives, chopped
2 tbsp fresh parsley and spring onions (cheiro-verde), chopped
1 beef stock cube
Fresh chili (pimenta dedo-de-moça), chopped to taste
Water as needed
200 g mozzarella cheese, sliced
100 g Parmesan cheese, coarsely grated
150 g Requeijão
Extra coarsely grated Parmesan for topping
Extra chopped fresh parsley and spring onions (cheiro-verde) 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 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, diced
1 1/2 cups tomatoes, chopped
2 tbsp olives, chopped
2 tbsp fresh parsley and spring onions (cheiro-verde), chopped
1 beef stock cube
Fresh chili (pimenta dedo-de-moça), chopped to taste
Water as needed
200 g mozzarella cheese, sliced
100 g Parmesan cheese, coarsely grated
150 g Requeijão
Extra coarsely grated Parmesan for topping
Extra chopped fresh parsley and spring onions (cheiro-verde) for garnish
Where to find ingredients
Cassava (yuca) can be found in the produce section of local Indian supermarkets or specialty vegetable markets. Requeijão is a unique Brazilian cream cheese; if unavailable, a thick, mild spreadable cream cheese or labneh can serve as a substitute. Annatto powder (colorau) is often available in the spice aisle under 'annatto' or 'achiote'. Fresh herbs and common vegetables are readily available in any local sabzi mandi.
Preparation method
- Boil the cassava until it is thoroughly tender.
- Drain the cassava and press it through a ricer or masher while it is still hot.
- In a pan, melt the butter, add the mashed cassava, and sauté lightly.
- Transfer the sautéed cassava to a blender.
- Add the fresh 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 your preference.
- Set the cassava cream aside.
- In a separate pan, heat the olive oil.
- Add the chopped beef and sear until browned.
- Stir in the minced garlic and onion, sautéing for a few minutes.
- Mix in the annatto powder, green bell pepper, tomatoes, olives, fresh herbs, beef stock cube, and the chopped fresh chili.
- Sauté all the filling ingredients together to combine flavors.
- Adjust salt as needed.
- Add a small amount of water gradually as necessary to keep the filling moist while the meat cooks.
- In a baking dish, spread half of the cassava cream as the base.
- Cover with the prepared meat filling.
- Distribute the mozzarella slices over the meat layer.
- Spread the Requeijão over the mozzarella.
- Cover with the remaining cassava cream.
- 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 surface is golden and bubbling.
Observations
The Escondidinho is a cornerstone of Brazilian home cooking, prized for its ability to turn simple ingredients into a deeply satisfying meal that is perfect for family gatherings or casual entertaining. The dish relies on the elegant contrast between the smooth, rich cassava base and a savory, well-seasoned minced meat layer. A generous blanket of cheese on top provides that essential golden-brown finish.
This traditional recipe focuses on authentic flavors and clear techniques, ensuring a foolproof result for cooks of any level. The mash is crafted from boiled cassava, blended with fresh cream and coconut milk to achieve an exceptionally silky consistency. The meat filling is aromatically spiced—featuring an optional kick from fresh chilis—and is baked in a casserole dish along with a blend of cheeses to create a bubbling, irresistible crust.
This traditional recipe focuses on authentic flavors and clear techniques, ensuring a foolproof result for cooks of any level. The mash is crafted from boiled cassava, blended with fresh cream and coconut milk to achieve an exceptionally silky consistency. The meat filling is aromatically spiced—featuring an optional kick from fresh chilis—and is baked in a casserole dish along with a blend of cheeses to create a bubbling, irresistible crust.
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