Brazilian recipe
Creamy Cassava and Beef Casserole (Escondidinho)
Escondidinho is a traditional Brazilian comfort dish, layering a velvety root vegetable mash over a savory, spiced carne seca filling.
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Ingredients
700 g cassava, boiled in salted water
300 g potatoes, boiled in salted water
1 tbsp butter
200 g heavy cream
1 small onion, finely chopped or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
500 g carne seca, boiled and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Requeijão cremoso (creamy Brazilian cheese spread), to taste
Mozzarella cheese, to taste
300 g potatoes, boiled in salted water
1 tbsp butter
200 g heavy cream
1 small onion, finely chopped or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
500 g carne seca, boiled and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Requeijão cremoso (creamy Brazilian cheese spread), to taste
Mozzarella cheese, to taste
Where to find ingredients
You can find staples like potatoes, onions, garlic, and fresh herbs at local markets. For authentic Brazilian ingredients, look for specialized Latin American food importers or select online grocers that stock 'carne seca' (a dry-cured salted beef) and 'requeijão'. As a substitute for carne seca, you may use corned beef or shredded beef brisket; for requeijão, a high-quality cream cheese can be used.
Preparation method
- Press the cooked cassava and potatoes together with the butter through a ricer until you have a smooth mash.
- Stir in the onion, bouillon cube, and heavy cream, adding milk gradually until you reach a thick, creamy consistency.
- Taste the purée and adjust the salt as needed.
- Fry the bacon, garlic, and onion in a large pan.
- Add the shredded carne seca and sauté for a few more minutes.
- Finish the filling by folding in the parsley, chives, and seasoning with pepper.
- Check the seasoning of the filling for salt.
- Grease a baking dish with butter on the bottom and sides.
- Spread the carne seca evenly at the bottom of the dish and cover with slices of mozzarella.
- Spread the prepared purée over the cheese layer.
- Distribute small portions of requeijão cremoso over the top or tuck them into the mash.
- Sprinkle with grated Parmesan cheese if desired.
- Bake for about 20 minutes, or until the top of the mash is lightly golden.
- Keep an eye on the oven to ensure the bottom does not burn while the top browns.
Observations
This recipe yields a deeply flavorful and satisfying meal. The layering technique, where a rich purée blankets the meat, ensures a smooth texture, while a final touch of cheese creates a beautifully golden, irresistible crust.
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