Brazilian recipe
Brazilian 'Escondidinho' (Creamy Yucca and Beef Casserole)
Escondidinho is a classic Brazilian comfort food, featuring a creamy base of mashed yucca and potato layered over a savory, seasoned shredded beef filling.
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Ingredients
700 g yucca (cassava/manioc), boiled in salted water
300 g white potatoes, boiled in salted water
1 tablespoon butter
1 box (approx. 200g) table cream
1 small onion, chopped or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
1/2 kg dried salted beef (carne seca), boiled and shredded
2 tablespoons butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rounds
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Creamy processed cheese (tubed style), to taste
Mozzarella cheese, to taste
300 g white potatoes, boiled in salted water
1 tablespoon butter
1 box (approx. 200g) table cream
1 small onion, chopped or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
1/2 kg dried salted beef (carne seca), boiled and shredded
2 tablespoons butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rounds
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Creamy processed cheese (tubed style), to taste
Mozzarella cheese, to taste
Where to find ingredients
Find yucca (cassava) in the produce or frozen section of Latin American grocery stores. Dried salted beef can be found at international markets or specialized butchers. Table cream is commonly available in the baking or international aisle of most supermarkets.
Preparation
- Pass the boiled yucca and potatoes through a potato ricer together with the butter
- Mash until you obtain a very smooth puree
- Add the onion, the bouillon cube, and the table cream
- Gradually add milk until reaching a creamy and thick consistency
- Taste the puree and adjust the salt if necessary
- Fry the bacon, garlic, and onion in a pan
- Add the shredded beef and sauté briefly
- Finish the filling by mixing in the parsley and chives
- Season with pepper
- Check the salt levels of the filling
- Grease a baking dish with butter on the bottom and sides
- Distribute the shredded beef at the bottom of the dish
- Cover the beef with slices of mozzarella
- Spread the puree over the cheese layer
- Use the creamy processed cheese by distributing small dollops over the puree or swirling it into the mixture
- Sprinkle grated cheese on top if desired
- Bake for about 20 minutes or until the puree is lightly golden
- Watch the dish carefully to ensure the bottom does not burn while in the oven
Notes
This recipe results in a hearty and delicious meal. The technique of layering the puree over the filling ensures a velvety texture, while the melted cheese provides an irresistible golden finish.
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