Brazilian recipe
Homemade "Escondidinho" of Ground Beef
A Brazilian classic, this "escondidinho" combines a creamy cassava puree with a juicy ground beef filling, topped with gratinated cheese.
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Ingredients
1 kg cassava
2 tablespoons butter
2 cups 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), hand-chopped
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 green herbs (e.g., cilantro, parsley)
1 beef bouillon cube
Chopped bird's eye chili 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 green herbs for sprinkling
2 tablespoons butter
2 cups 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), hand-chopped
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 green herbs (e.g., cilantro, parsley)
1 beef bouillon cube
Chopped bird's eye chili 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 green herbs for sprinkling
Where to find ingredients
Cassava, ground beef, and other fresh ingredients can be found at most grocery stores and local markets. Specialty items like annatto powder and specific chili peppers may be available at Latin American or international food stores.
Preparation method
- Cook the cassava until very tender
- Drain the cassava and pass it through a 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 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 pan, 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 green herbs, beef bouillon cube, and chopped bird's eye chili
- 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
- Arrange the mozzarella slices over the meat
- Spread the creamy cheese spread
- Cover with the remaining cassava cream
- Sprinkle coarsely grated Parmesan cheese on top
- Sprinkle chopped green herbs
- Bake in a preheated oven at 180°C (350°F) to gratinate for about 20-30 minutes, or until golden brown
Observations
Escondidinho is a comforting and very popular dish in Brazilian cuisine, ideal for family meals or to impress guests. Its base of soft cassava puree 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 highlights homemade flavor, with clear steps to ensure success even for beginner cooks. The puree 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 ensure a golden and bubbly crust.
This recipe is a traditional version that highlights homemade flavor, with clear steps to ensure success even for beginner cooks. The puree 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 ensure a golden and bubbly crust.
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