Brazilian recipe
Homemade "Escondidinho" with Ground Beef: Easy and Delicious Recipe
A Brazilian classic, this "escondidinho" combines creamy cassava purée with a succulent ground beef filling, baked with cheese.
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Ingredients
1 kg cassava
2 tablespoons butter
2 cups fresh heavy cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
Ground white pepper to taste
1/2 cup olive oil
1 kg beef (bottom round), finely chopped by hand
1 tablespoon minced garlic
1/2 chopped onion
2 teaspoons annatto powder (colorau)
2 tablespoons chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped olives
2 tablespoons chopped fresh cilantro or parsley
1 beef bouillon cube
Chopped bird's eye chili pepper to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy cheese spread
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh cilantro or parsley for sprinkling
2 tablespoons butter
2 cups fresh heavy cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
Ground white pepper to taste
1/2 cup olive oil
1 kg beef (bottom round), finely chopped by hand
1 tablespoon minced garlic
1/2 chopped onion
2 teaspoons annatto powder (colorau)
2 tablespoons chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped olives
2 tablespoons chopped fresh cilantro or parsley
1 beef bouillon cube
Chopped bird's eye chili pepper to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy cheese spread
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh cilantro or parsley for sprinkling
Where to find ingredients
Ingredients can typically be found at most grocery stores. Cassava, coconuto milk, and specific chili peppers might be found at Latin American or international markets.
Preparation method
- Cook the cassava until very tender
- Drain the cassava and pass it through a potato ricer while still hot
- In a saucepan, melt the butter and add the riced cassava, sautéing lightly
- Transfer the sautéed cassava to a blender
- Add the fresh heavy cream and coconut milk to the blender
- Blend until a homogeneous cream is obtained
- Stir in the finely grated Parmesan cheese into the cream
- Season with salt and ground white pepper to taste
- Set aside the cassava cream
- In another saucepan, heat the olive oil
- Add the chopped beef and sauté until browned
- Add the minced garlic and chopped onion and sauté for a few more minutes
- Add the annatto powder, chopped green bell pepper, chopped tomatoes, chopped olives, chopped cilantro or parsley, beef bouillon cube, and chopped bird's eye chili pepper
- Sauté all the filling ingredients
- Adjust salt to taste
- Add a little water, gradually, as needed to keep the mixture moist and cook the meat
- In a baking dish, spread half of the cassava cream on the bottom
- Cover with the meat filling
- Distribute the mozzarella slices over the meat
- Spread the creamy cheese spread
- Cover with the remaining cassava cream
- Sprinkle with coarsely grated Parmesan cheese on top
- Sprinkle with chopped fresh cilantro or parsley
- Bake in a preheated oven at 180°C (350°F) for about 20-30 minutes, or until golden brown
Observations
The "escondidinho" is a comforting and very popular dish in Brazilian cuisine, ideal for family meals or to impress guests. Its base of soft cassava purée contrasts perfectly with the flavorful meat filling, creating an irresistible combination. The gratinated cheese topping finishes the dish with a special touch.
This recipe is a traditional version that emphasizes homemade flavor, with clear steps to ensure success even for beginner cooks. The purée is made with cooked cassava blended with heavy cream and coconut milk, ensuring a velvety texture. The well-seasoned meat filling, with an optional spicy kick, and the final assembly in a baking dish with different types of cheese guarantee a golden and bubbly crust.
This recipe is a traditional version that emphasizes homemade flavor, with clear steps to ensure success even for beginner cooks. The purée is made with cooked cassava blended with heavy cream and coconut milk, ensuring a velvety texture. The well-seasoned meat filling, with an optional spicy kick, and the final assembly in a baking dish with different types of cheese guarantee a golden and bubbly crust.
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