Brazilian recipe
Creamy Escondidinho with Salted Beef (Escondidinho)
Escondidinho is a classic Brazilian dish, combining a creamy cassava and potato base with a well-seasoned salted beef filling.
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Ingredients
700 g boiled cassava, cooked in water and salt
300 g boiled potatoes, cooked in water and salt
1 tablespoon butter
1 carton heavy cream
1 small onion, chopped or grated
1 stock cube of beef or chicken
Milk, to taste
Salt, to taste
500 g boiled and shredded salted beef
2 tablespoons butter or oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tablespoon chopped parsley
1 tablespoon chopped spring onion
Chilli flakes or black pepper, to taste
Bacon, to taste
Creamy requeijão cheese in a squeeze tube, to taste
Mozzarella, to taste
300 g boiled potatoes, cooked in water and salt
1 tablespoon butter
1 carton heavy cream
1 small onion, chopped or grated
1 stock cube of beef or chicken
Milk, to taste
Salt, to taste
500 g boiled and shredded salted beef
2 tablespoons butter or oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tablespoon chopped parsley
1 tablespoon chopped spring onion
Chilli flakes or black pepper, to taste
Bacon, to taste
Creamy requeijão cheese in a squeeze tube, to taste
Mozzarella, to taste
Where to find ingredients
Find the ingredients in the produce section, deli, and supermarket dairy aisle, plus the meat counter for salted beef; if needed, use fresh beef shreds as a substitute for carne seca.
Preparation method
- Pass the cooked cassava and potatoes through a ricer together with the butter until you get a very smooth mash
- Add the onion, the beef or chicken stock cube, and the heavy cream, then add the milk little by little until you reach a creamy, thick consistency
- Taste the mash and adjust the salt if needed
- Fry the bacon, garlic and onion in a pan
- Add the shredded salted beef and sauté a little longer
- Finish the filling by mixing in the parsley and spring onion and seasoning with the chilli flakes or black pepper
- Check the seasoning of the filling
- Grease an ovenproof dish with butter on the bottom and sides
- Spread the salted beef over the bottom of the dish and cover with the mozzarella slices
- Spread the mash over the cheese layer
- Use the creamy cheese by placing small spoonfuls over the mash or folding it into the mash itself
- Sprinkle grated Parmesan over the top, if desired
- Bake for about 20 minutes or until the mash is lightly golden
- Watch closely to keep the bottom from burning during baking
Observations
This recipe makes for a comforting and very flavorful meal. Layering the mash over the filling creates a silky texture, and the cheese topping gives it a golden, irresistible finish.
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