Brazilian recipe
Homemade Escondidinho: A Hearty Cassava and Beef Bake (Escondidinho de carne : receita e)
Discover this classic Brazilian comfort food: a creamy cassava purée topped over a succulent savory beef filling and finished with a bubbly, golden cheese crust.
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Ingredients
1 kg cassava root
2 tbsp butter
2 cups heavy cream
300 ml coconut milk
4 tbsp finely grated Parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (top round), finely chopped with a knife
1 tbsp minced garlic
1/2 onion, finely diced
2 tsp annatto powder
2 tbsp diced green bell pepper
1 1/2 cups chopped fresh tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and cilantro mix
1 beef bouillon cube
Dedo-de-moça chili pepper, minced to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy processed cheese spread (requeijão)
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh parsley and cilantro mix for garnish
2 tbsp butter
2 cups heavy cream
300 ml coconut milk
4 tbsp finely grated Parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (top round), finely chopped with a knife
1 tbsp minced garlic
1/2 onion, finely diced
2 tsp annatto powder
2 tbsp diced green bell pepper
1 1/2 cups chopped fresh tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and cilantro mix
1 beef bouillon cube
Dedo-de-moça chili pepper, minced to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy processed cheese spread (requeijão)
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh parsley and cilantro mix for garnish
Where to find ingredients
Cassava can be found at local wet markets (palengke) or the produce section of supermarkets. Annatto powder is available in the spice aisle. Requeijão is a specific Brazilian creamy cheese spread; if unavailable, a thick cream cheese or a mild, spreadable processed cheese is the best substitute. Use local fresh green chilies as a substitute for the dedo-de-moça if not found.
Preparation method
- Boil the cassava until tender and soft
- Drain the cassava and pass it through a ricer while still hot
- In a pan, melt the butter 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 the mixture reaches a smooth, homogeneous consistency
- Fold in the finely grated Parmesan cheese
- Season with salt and white pepper to your liking
- Set the cassava cream aside
- In a separate pan, heat the olive oil
- Add the chopped beef and sauté until browned
- Add the minced garlic and diced onion, cooking for a few more minutes
- Stir in the annatto powder, diced bell pepper, tomatoes, olives, herbs, beef bouillon cube, and chili pepper
- Sauté all the filling ingredients together
- Adjust the salt to your preference
- Add a splash of water little by little as needed to keep the mixture moist while the beef finishes cooking
- In a baking dish, spread half of the cassava cream as the base layer
- Cover evenly with the meat filling
- Layer the mozzarella slices over the meat
- Spread the creamy processed cheese over the mozzarella
- Top with the remaining cassava cream
- Sprinkle the surface with the coarsely grated Parmesan
- Garnish with the chopped fresh herbs
- 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 a cozy family dinner or a crowd-pleasing dish to share with guests. The foundation of this recipe is a silky, smooth cassava purée that perfectly balances the savory richness of the ground beef base. A generous gratin of cheeses adds a satisfying, golden finish that ties the flavors together.
This traditional version emphasizes simple techniques to help you master the dish with ease. The purée is made by blending tender boiled cassava with heavy cream and coconut milk for an incredibly velvety texture. The meat filling is thoughtfully seasoned with aromatics, a touch of heat, and fresh herbs. Once layered into a baking dish with layers of cheese, it bakes into a delightful meal that is as visually appealing as it is delicious.
This traditional version emphasizes simple techniques to help you master the dish with ease. The purée is made by blending tender boiled cassava with heavy cream and coconut milk for an incredibly velvety texture. The meat filling is thoughtfully seasoned with aromatics, a touch of heat, and fresh herbs. Once layered into a baking dish with layers of cheese, it bakes into a delightful meal that is as visually appealing as it is delicious.
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