Brazilian recipe
Savory Cassava and Ground Beef Casserole (Escondidinho de carne)
A classic Brazilian comfort food, this dish features a velvety cassava purée layered over savory minced beef and baked with a golden cheese crust.
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Ingredients
1 kg cassava root
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 top round beef (coxão mole), finely chopped
1 tbsp minced garlic
1/2 onion, finely diced
2 tsp annatto powder
2 tbsp finely diced green bell pepper
1 1/2 cups diced tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh herbs (cheiro-verde)
1 beef bouillon cube
Diced dedo-de-moça chili pepper to taste
Water as needed
200 g sliced mozzarella
100 g coarsely grated parmesan cheese
150 g creamy requeijão
Extra coarsely grated parmesan for topping
Additional chopped 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 extra virgin olive oil
1 kg top round beef (coxão mole), finely chopped
1 tbsp minced garlic
1/2 onion, finely diced
2 tsp annatto powder
2 tbsp finely diced green bell pepper
1 1/2 cups diced tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh herbs (cheiro-verde)
1 beef bouillon cube
Diced dedo-de-moça chili pepper to taste
Water as needed
200 g sliced mozzarella
100 g coarsely grated parmesan cheese
150 g creamy requeijão
Extra coarsely grated parmesan for topping
Additional chopped cheiro-verde for garnish
Where to find ingredients
Find cassava, requeijão, and annatto (colorau) at specialized markets or the international aisle of local grocery stores. If you cannot find fresh cassava, frozen peeled pieces are an excellent substitute. Use standard beef top round or ground beef for the filling, and fresh garden herbs for the cheiro-verde mixture.
Preparation method
- Boil the cassava until tender throughout
- Drain the cassava and press it through a ricer while still hot
- Melt the butter in a saucepan and lightly sauté the riced cassava
- Transfer the sautéed cassava to a blender
- Add the heavy cream and coconut milk to the blender
- Blend until a smooth, homogeneous cream is formed
- Stir the finely grated parmesan into the purée
- Season with salt and white pepper
- Set the cassava purée aside
- Heat the olive oil in a separate pan
- Add the chopped beef and sear until browned
- Add the minced garlic and onion, sautéing until translucent
- Stir in the annatto, green bell pepper, tomatoes, olives, fresh herbs, bouillon cube, and diced chili pepper
- Cook the filling mixture thoroughly
- Adjust seasoning with salt
- Add a small amount of water as needed to maintain moisture and finish cooking the meat
- Spread half of the cassava purée into the base of a baking dish
- Cover with the ground beef filling
- Layer the sliced mozzarella over the meat
- Dollop and spread the requeijão evenly over the cheese
- Spread the remaining cassava purée over the top
- Sprinkle with the coarsely grated parmesan
- Garnish with fresh cheiro-verde
- Bake in a preheated oven at 180°C for 20-30 minutes, or until the top is golden and bubbling
Observations
Escondidinho is a beloved staple of Brazilian home cooking, perfect for family dinners or entertaining guests. Its foundation of smooth, creamy cassava purée provides a delicate contrast to the robust, seasoned meat filling, creating a truly harmonious flavor profile. A final layer of melted cheese gives the dish its signature finish.
This recipe honors traditional home-style preparation, with straightforward instructions ensuring excellent results for cooks of all levels. The purée is crafted from boiled cassava, whipped with heavy cream and coconut milk for a luxurious texture. The filling is deeply flavored with aromatic spices, a hint of heat from fresh chilies, and cooked until succulent. Layered in a baking dish and topped with premium cheeses, it emerges from the oven bubbling and golden.
This recipe honors traditional home-style preparation, with straightforward instructions ensuring excellent results for cooks of all levels. The purée is crafted from boiled cassava, whipped with heavy cream and coconut milk for a luxurious texture. The filling is deeply flavored with aromatic spices, a hint of heat from fresh chilies, and cooked until succulent. Layered in a baking dish and topped with premium cheeses, it emerges from the oven bubbling and golden.
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