Brazilian recipe
Creamy Cassava and Shredded Dried Beef Pie (Escondidinho de Carne Seca)
A classic Brazilian comfort food, this dish features a silky, smooth cassava purée layered over succulent, shredded carne seca. Perfect for a hearty family meal.
0.0 / 5 by 0 Reviews
Ingredients
1 kg of cassava (kamoteng kahoy), cooked
1 liter of full-cream milk
1/2 kg of creamy processed cheese (requeijão)
2 kg of dried beef (carne seca), cooked and shredded
200g of onion, finely chopped
200g of unsalted butter
Grated Parmesan cheese for gratin
1 liter of full-cream milk
1/2 kg of creamy processed cheese (requeijão)
2 kg of dried beef (carne seca), cooked and shredded
200g of onion, finely chopped
200g of unsalted butter
Grated Parmesan cheese for gratin
Where to find ingredients
For the cassava (kamoteng kahoy), you can find fresh or frozen supplies at local wet markets (palengke) or the produce section of supermarkets. Dried beef (carne seca) is a specialty item; look for it in the deli or cured meats section of large supermarkets, or specifically at specialty meat shops and gourmet delis that carry imported or artisan preserved meats. Requeijão can be difficult to source locally; if unavailable, a high-quality cream cheese or a mix of heavy cream and quick-melt cheese can serve as a substitute to maintain the desired creaminess. Parmesan cheese is widely available in the dairy or international cheese aisles of any major grocery store.
Preparation method
- Prepare the cassava purée by blending the cooked cassava with the full-cream milk and creamy processed cheese in a food processor until you get a smooth, velvety consistency
- For the filling, melt the butter in a pan and sauté the chopped onions until they become translucent and fragrant
- Add the pre-cooked and shredded dried beef to the pan with the onions and sauté for a few minutes to allow the flavors to meld together
- To assemble, spread a bottom layer of the creamy cassava purée evenly into a baking dish
- Cover the first layer of purée with all of the shredded beef filling, spreading it out into an even layer
- Finish by topping the beef with a generous layer of the remaining cassava purée
- Sprinkle the grated Parmesan cheese evenly over the top layer of purée to create the crust
- Bake in a preheated oven at 180°C for approximately 10 minutes, or until the cheese is beautifully golden and forms a crisp crust
- Serve the dish hot and garnish as desired before bringing it to the table
Observations
The Escondidinho de Carne Seca is a beloved staple in Brazilian kitchens, cherished for its incredible blend of textures and bold flavors. This dish is an ideal choice for a cozy family lunch or a special dinner, pairing a velvety-smooth cassava mash with a savory, pan-seared shredded dried beef filling. Baked until golden and bubbly, its layered presentation makes it both visually appealing and deeply satisfying.
Thanks to its straightforward preparation and sophisticated taste, this traditional pie has become a go-to favorite for anyone craving a substantial, home-cooked meal that hits the spot.
Thanks to its straightforward preparation and sophisticated taste, this traditional pie has become a go-to favorite for anyone craving a substantial, home-cooked meal that hits the spot.
Ratings and comments