Brazilian recipe
Savory Cassava and Ground Beef Casserole (Escondidinho de carne)
A classic Brazilian comfort food, this dish layers silky cassava purée with a succulent, seasoned ground beef filling and a generous, bubbling cheese crust.
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Ingredients
1 kg cassava (mandioca)
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 olive oil
1 kg beef (topside/coxão mole), hand-chopped
1 tbsp minced garlic
1/2 onion, chopped
2 tsp annatto (colorau)
2 tbsp green bell pepper, chopped
1 1/2 cups tomatoes, chopped
2 tbsp olives, chopped
2 tbsp fresh parsley and chives, chopped (cheiro-verde)
1 beef bouillon cube
Dedo-de-moça pepper, minced to taste
Water as needed
200 g mozzarella cheese, sliced
100 g coarse grated parmesan cheese
150 g creamy processed cheese (requeijão)
Coarse grated parmesan for topping
Chopped fresh parsley and chives 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 olive oil
1 kg beef (topside/coxão mole), hand-chopped
1 tbsp minced garlic
1/2 onion, chopped
2 tsp annatto (colorau)
2 tbsp green bell pepper, chopped
1 1/2 cups tomatoes, chopped
2 tbsp olives, chopped
2 tbsp fresh parsley and chives, chopped (cheiro-verde)
1 beef bouillon cube
Dedo-de-moça pepper, minced to taste
Water as needed
200 g mozzarella cheese, sliced
100 g coarse grated parmesan cheese
150 g creamy processed cheese (requeijão)
Coarse grated parmesan for topping
Chopped fresh parsley and chives for garnish
Where to find ingredients
Cassava (mandioca) can be found in the produce section of local markets or specialized international grocery stores. If fresh cassava is unavailable, frozen, pre-peeled cassava is a suitable substitute. Use standard supermarket quality for dairy products, and ensure the requeijão is the creamy, spreadable variety common in Brazilian pantries.
Preparation method
- Boil the cassava until tender
- Drain the cassava and press it through a potato ricer while 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
- Process until the mixture is smooth and homogeneous
- Stir 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 pan
- Add the chopped beef and sauté until browned
- Add the minced garlic and onion and cook for a few more minutes
- Stir in the annatto, green bell pepper, tomatoes, olives, fresh parsley and chives, bouillon cube, and minced dedo-de-moça pepper
- Sauté all the filling ingredients together
- Adjust salt to taste
- Add a small amount of water gradually as needed to keep the mixture moist and fully cook the beef
- Spread half of the cassava cream at the bottom of a baking dish
- Layer the meat filling on top
- Arrange the mozzarella slices over the meat
- Spread the creamy requeijão over the mozzarella
- Cover with the remaining cassava cream
- Sprinkle the coarse grated parmesan cheese over the top
- Garnish with the remaining fresh parsley and chives
- Bake in a preheated oven at 180°C for 20-30 minutes, or until golden brown
Observations
The Escondidinho is a beloved staple of Brazilian home cooking, perfect for family dinners or entertaining guests. It features a luscious cassava purée that perfectly balances the savory, spiced meat base. A final layer of melted cheeses provides a golden, irresistible finish.
This traditional recipe focuses on authentic homemade flavors, with clear instructions to ensure success even for beginner cooks. The secret to the silky, velvety texture of the purée is blending the cooked cassava with heavy cream and coconut milk. The filling is robustly seasoned with a subtle spicy kick, while the assembly in a baking dish with layers of cheese ensures a beautiful, golden gratin.
This traditional recipe focuses on authentic homemade flavors, with clear instructions to ensure success even for beginner cooks. The secret to the silky, velvety texture of the purée is blending the cooked cassava with heavy cream and coconut milk. The filling is robustly seasoned with a subtle spicy kick, while the assembly in a baking dish with layers of cheese ensures a beautiful, golden gratin.
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