Brazilian recipe
Manioc and Ground Beef Casserole (Escondidinho de carne)
A beloved Brazilian comfort food, this dish features a silky, rich cassava mash layered over a savory, spiced beef filling and topped with a golden, bubbly cheese crust.
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Ingredients
1 kg cassava (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), finely hand-chopped
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder (colorau)
2 tbsp finely chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped olives
2 tbsp chopped parsley and spring onions (cheiro-verde)
1 beef bouillon cube
Finely chopped dedo-de-moça chili to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy requeijão
Extra coarsely grated Parmesan for sprinkling
Extra chopped parsley and spring onions 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), finely hand-chopped
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder (colorau)
2 tbsp finely chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped olives
2 tbsp chopped parsley and spring onions (cheiro-verde)
1 beef bouillon cube
Finely chopped dedo-de-moça chili to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy requeijão
Extra coarsely grated Parmesan for sprinkling
Extra chopped parsley and spring onions for garnish
Where to find ingredients
You can find fresh cassava at local markets or the produce section of well-stocked supermarkets. For the requeijão, look in the refrigerated cheese aisle, though cream cheese can serve as a substitute. Annatto powder is often found in the spice aisle or at international grocers; if unavailable, a touch of paprika provides a similar color.
Preparation method
- Boil the cassava until tender
- Drain the cassava and press it through a ricer while still hot
- Melt the butter in a pan and lightly sauté the riced cassava
- Transfer the sautéed cassava to a high-speed blender
- Pour the heavy cream and coconut milk into the blender
- Blend until completely smooth and homogeneous
- Stir in the finely grated Parmesan cheese
- Season with salt and white pepper to taste
- Set the cassava cream aside
- Heat the olive oil in a separate large pan
- Add the chopped beef and brown thoroughly
- Mix in the minced garlic and onion, sautéing for a few minutes
- Incorporate the annatto powder, green bell pepper, tomatoes, olives, cheiro-verde, bouillon cube, and the dedo-de-moça chili
- Sauté all ingredients together to meld the flavors
- Adjust the salt as needed
- Add a small amount of water gradually to keep the mixture moist and allow the meat to cook through
- Spread half of the cassava cream in the bottom of a baking dish
- Spread the beef filling evenly over the base
- Layer the mozzarella slices over the meat
- Spread the creamy requeijão over the mozzarella
- Cover with the remaining cassava cream
- Sprinkle the coarsely grated Parmesan on top
- Garnish with chopped cheiro-verde
- Bake in a preheated oven at 180°C for 20-30 minutes, or until the top is golden and bubbling
Observations
The Escondidinho is a cornerstone of Brazilian home cooking, cherished for its ability to turn humble ingredients into a deeply satisfying family meal. Its name, which translates to 'little hidden one,' perfectly describes the hearty meat tucked away beneath a velvety, cloud-like layer of mashed cassava.
This traditional recipe focuses on authentic flavors and a home-style preparation. The mash is enriched with coconut milk and fresh cream, resulting in an exceptionally smooth texture. The beef is finely chopped and slow-cooked with aromatic seasonings, while the final assembly includes generous amounts of cheese, ensuring a decadent, gratin finish that is perfect for any occasion.
This traditional recipe focuses on authentic flavors and a home-style preparation. The mash is enriched with coconut milk and fresh cream, resulting in an exceptionally smooth texture. The beef is finely chopped and slow-cooked with aromatic seasonings, while the final assembly includes generous amounts of cheese, ensuring a decadent, gratin finish that is perfect for any occasion.
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