Brazilian recipe
Hearty Meat and Cassava Gratin (Escondidinho de carne)
A beloved Brazilian comfort dish featuring smooth, velvety cassava mash layered over a savory minced beef filling and finished with a golden cheese crust.
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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
Ground white pepper to taste
1/2 cup olive oil
1 kg beef (topside), hand-diced
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder
2 tbsp diced green bell pepper
1 1/2 cups diced tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and scallions
1 beef bouillon cube
Minced pimenta dedo-de-moça to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão cremoso
Coarsely grated Parmesan cheese for dusting
Chopped fresh parsley and scallions for garnish
2 tbsp butter
2 cups fresh heavy cream
300 ml coconut milk
4 tbsp finely grated Parmesan cheese
Salt to taste
Ground white pepper to taste
1/2 cup olive oil
1 kg beef (topside), hand-diced
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder
2 tbsp diced green bell pepper
1 1/2 cups diced tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and scallions
1 beef bouillon cube
Minced pimenta dedo-de-moça to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão cremoso
Coarsely grated Parmesan cheese for dusting
Chopped fresh parsley and scallions for garnish
Where to find ingredients
You can find fresh cassava, beef, and standard dairy products at local supermarkets or butcher shops. Requeijão cremoso is a specialized Brazilian cream cheese; if unavailable in Namibia, you may substitute it with a very thick, high-fat cream cheese or a mix of sour cream and mascarpone, though the authentic flavor and texture will differ.
Preparation method
- Boil the cassava until very tender.
- Drain the cassava and pass it through a potato ricer while still hot.
- Melt the butter in a pan, add the mashed cassava, and sauté lightly.
- Transfer the sautéed cassava to a blender.
- Add the heavy cream and coconut milk to the blender.
- Blend until you achieve a smooth, homogeneous cream.
- Fold 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 skillet.
- Add the diced beef and brown it thoroughly.
- Stir in the garlic and onion, sautéing for a few more minutes.
- Add the annatto, green bell pepper, tomatoes, olives, fresh herbs, bouillon cube, and pimenta dedo-de-moça.
- Sauté all the filling ingredients together until flavors meld.
- Adjust salt levels to your preference.
- Add a splash of water, little by little, as needed to keep the mixture moist while the beef cooks through.
- Spread half of the cassava cream on the bottom of a baking dish.
- Cover the layer with the beef filling.
- Arrange the mozzarella slices over the meat.
- Spread the requeijão cremoso over the cheese.
- Cover with the remaining cassava cream.
- Sprinkle with the coarsely grated Parmesan.
- Garnish with additional fresh parsley and scallions.
- Bake in a preheated oven at 180°C for 20 to 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 bring comfort to the family table. Its name, which translates to 'little hidden one,' perfectly describes the delicious beef filling tucked away beneath a thick, creamy layer of cassava mash.
This traditional version focuses on authentic flavors and textures. We prepare the base using cassava boiled until tender, then processed with fresh cream and coconut milk for a luxurious consistency. The meat filling is slow-cooked with aromatic seasonings and a hint of spice, creating a robust profile. Once assembled in a baking dish and topped with a mix of cheeses, the entire dish is baked until bubbling and golden, resulting in a meal that is as satisfying as it is impressive.
This traditional version focuses on authentic flavors and textures. We prepare the base using cassava boiled until tender, then processed with fresh cream and coconut milk for a luxurious consistency. The meat filling is slow-cooked with aromatic seasonings and a hint of spice, creating a robust profile. Once assembled in a baking dish and topped with a mix of cheeses, the entire dish is baked until bubbling and golden, resulting in a meal that is as satisfying as it is impressive.
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