Brazilian recipe
Creamy Cassava Shepherd's Pie with Shredded Beef Ribs (Escondidinho de Mandioca)
A truly comforting Brazilian staple: creamy cassava mash layered with succulent, slow-cooked shredded beef ribs. Perfect for a cozy weekend meal.
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Ingredients
1 kg beef ribs, cut into strips
1/2 onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 whole black peppercorns
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
600 g cassava (yuca), peeled
1/2 cup beef rib broth (from cooking)
2 ripe tomatoes
1/2 onion
1/2 cup whole milk
2 teaspoons sweet cassava starch (polvilho doce)
5 sprigs fresh parsley
1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons homemade dried breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tablespoon olive oil
1/2 onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 whole black peppercorns
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
600 g cassava (yuca), peeled
1/2 cup beef rib broth (from cooking)
2 ripe tomatoes
1/2 onion
1/2 cup whole milk
2 teaspoons sweet cassava starch (polvilho doce)
5 sprigs fresh parsley
1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons homemade dried breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tablespoon olive oil
Where to find ingredients
Beef ribs: Available at local butchers or the meat counter of most supermarkets. Cassava (yuca): Look for it in the produce section of well-stocked supermarkets or specialty Latin/International grocery stores; usually sold waxed to preserve freshness. Sweet cassava starch (polvilho doce): This is a specific Brazilian starch; you can often find it in the international aisle or specialized ethnic grocery stores. If unavailable, arrowroot powder is a viable substitute, though sweet cassava starch is preferred for authentic texture.
Preparation method
- Season the ribs with salt and black pepper.
- Wash the carrot and celery.
- Cut the carrot into 3 pieces and the celery into 5 cm chunks.
- Peel and halve the onion.
- Tuck the bay leaf into the cloves, securing them to one half of the onion.
- Smash the garlic cloves with the side of a knife and discard the peels.
- Heat a pressure cooker (uncovered) over medium heat.
- Drizzle with 1 tablespoon of olive oil and sear the ribs in batches for 3 minutes per side until browned.
- Transfer the browned ribs to a bowl.
- Repeat with the remaining meat, adding a little olive oil to each batch.
- Turn off the heat and gradually add the white wine vinegar, scraping the bottom of the pot to loosen any browned bits.
- Return the rib pieces to the pot.
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns.
- Cover with water, put the lid on the pot, and increase the heat.
- As soon as the pot whistles, reduce the heat and cook for 45 minutes.
- Turn off the heat and wait for all the pressure to release before opening the pot.
- Using tongs, transfer the ribs to a serving dish.
- Strain the cooking liquid into a bowl and reserve for another use.
- Shred the rib meat with two forks, discarding any excess fat and bones.
- Cut the cassava into large 8 cm pieces.
- Place the cassava in the pressure cooker, cover with water, ensuring it doesn't exceed 2/3 of the pot's capacity.
- Put the lid on the pot and place over medium heat.
- When it starts to whistle, reduce the heat and cook for 20 minutes.
- While the cassava is cooking, prepare the other ingredients.
- Wash, dry, and halve the tomatoes, discard the seeds, and dice into 0.5 cm cubes.
- Wash, dry, and finely chop the parsley.
- Peel and finely chop half the onion.
- After the 20 minutes of cassava cooking, turn off the heat and wait for the pressure to release before opening the lid.
- Transfer the cassava to a sieve and let it drain well.
- Place the cooked cassava in a bowl, add the butter and milk.
- Season with salt and pepper to taste and blend with an immersion blender until a smooth cream forms (or mash with a fork).
- In a bowl, mix the tapioca starch with the reserved rib broth.
- Place a medium saucepan over medium heat.
- Drizzle with 1 tablespoon of olive oil, add the chopped onion, and sauté for 3 minutes until softened.
- Add the diced tomato and stir for 2 minutes, mashing the tomato pieces with a spatula to break them down.
- Add the shredded rib meat and the broth and tapioca starch mixture.
- Stir for 1 minute and turn off the heat.
- Stir in the chopped parsley, season with salt and pepper to taste.
- Preheat the oven to 220 ºC (high heat).
- Grease a baking dish with 1 tablespoon of olive oil.
- Spread the shredded rib meat evenly over the bottom of the baking dish.
- Cover the meat with the cassava puree and smooth with a spatula.
- Sprinkle the breadcrumbs and grated Parmesan cheese over the puree.
- Place the baking dish in the oven for about 20 minutes, or until golden brown.
- Serve immediately.
Observations
Escondidinho de Mandioca with Shredded Beef Ribs is a quintessential Brazilian comfort food, loved for its heartwarming combination of textures and deep, savory flavors. The silky, velvety cassava puree provides the perfect canvas for the melt-in-your-mouth shredded beef rib filling, seasoned with aromatics to create a dish that is as memorable as it is delicious.
This recipe is a fantastic choice for family gatherings, Sunday lunches, or when you simply crave something hearty and satisfying. The process involves slow-cooking the ribs in a pressure cooker until they fall off the bone, while the cassava is boiled to perfect tenderness. Finished with a golden, crispy topping of breadcrumbs and parmesan, it’s a showstopper that balances rustic charm with home-cooked quality.
This recipe is a fantastic choice for family gatherings, Sunday lunches, or when you simply crave something hearty and satisfying. The process involves slow-cooking the ribs in a pressure cooker until they fall off the bone, while the cassava is boiled to perfect tenderness. Finished with a golden, crispy topping of breadcrumbs and parmesan, it’s a showstopper that balances rustic charm with home-cooked quality.
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