Brazilian recipe
Traditional Escondidinho de Carne Seca: A Creamy Cassava Comfort Bake
A classic Brazilian comfort food, this dish features a velvety cassava mash topped over a savoury, shredded sun-dried beef filling. Truly hearty and perfect for family meals.
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Ingredients
1 kg cassava (boiled)
1 litre full-cream milk
1/2 kg requeijão cremoso (Brazilian creamy cheese spread)
2 kg carne seca (soaked, boiled and shredded)
200g onion, finely chopped
200g butter
Grated Parmesan cheese for gratinating
1 litre full-cream milk
1/2 kg requeijão cremoso (Brazilian creamy cheese spread)
2 kg carne seca (soaked, boiled and shredded)
200g onion, finely chopped
200g butter
Grated Parmesan cheese for gratinating
Where to find ingredients
Cassava can be found fresh in local produce markets, often labelled as 'manioc' or 'yuca'. Requeijão cremoso is a unique Brazilian spreadable cheese; check for it at specialty gourmet shops or South American import grocers, or use a high-quality thick cream cheese as a substitute. Carne seca is a salt-cured, sun-dried beef; look for it in the deli section of high-end supermarkets or local butcher shops that specialise in cured meats. If you cannot source it, salted, air-dried beef is the best substitute. Full-cream milk, onions, butter, and Parmesan are readily available at all local supermarkets.
Preparation method
- Prepare the cassava mash: in a blender, blitz the boiled cassava with the full-cream milk and requeijão cremoso until the mixture is smooth and velvety
- Prepare the filling: melt the butter in a pan and sauté the chopped onion until it turns translucent and soft
- Add the pre-boiled and shredded carne seca to the pan with the onions, tossing for a few minutes so the flavours meld together
- Assemble the dish: spread a base layer of the cassava mash into a baking dish
- Top the mash with all of the shredded carne seca filling, spreading it out evenly to the edges
- Finish by layering the remaining cassava mash over the top of the beef
- Sprinkle the grated Parmesan cheese over the top layer of mash to ensure a good crust
- Bake in a preheated oven at 180°C for about 10 minutes, or until the cheese is bubbling and nicely browned
- Serve the Escondidinho hot and garnish as you like
Observations
The Escondidinho de carne seca is a staple of Brazilian home cooking, cherished for its satisfying interplay of textures and deep, savoury flavours. This recipe is an ideal choice for a Sunday family lunch or a special dinner; the smooth, creamy cassava mash perfectly complements the seasoned, shredded beef. Layered and baked to perfection with a golden cheesy crust, it is as visually appealing as it is warming.
Its straightforward preparation, combined with a restaurant-quality finish, makes it a reliable favourite for anyone looking to serve a filling meal packed with authentic, rustic charm.
Its straightforward preparation, combined with a restaurant-quality finish, makes it a reliable favourite for anyone looking to serve a filling meal packed with authentic, rustic charm.
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