Brazilian recipe
Creamy Cassava and Dried Beef Casserole
Escondidinho is a beloved Brazilian comfort food, featuring a silky cassava and potato mash layered over a savory, spiced dried beef filling.
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Ingredients
700g cassava (yuca), boiled in salted water
300g Russet potatoes, boiled in salted water
1 tbsp butter
1 small carton (200g) heavy cream
1 small onion, finely chopped or grated
1 beef or chicken bouillon cube
Milk, to taste
Salt, to taste
500g carne-seca (Brazilian dried salted beef), cooked and shredded
2 tbsp butter or olive oil
2 cloves garlic, minced
1 medium onion, thinly sliced
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon bits, to taste
Creamy requeijão or cream cheese, to taste
Mozzarella cheese, sliced or shredded, to taste
300g Russet potatoes, boiled in salted water
1 tbsp butter
1 small carton (200g) heavy cream
1 small onion, finely chopped or grated
1 beef or chicken bouillon cube
Milk, to taste
Salt, to taste
500g carne-seca (Brazilian dried salted beef), cooked and shredded
2 tbsp butter or olive oil
2 cloves garlic, minced
1 medium onion, thinly sliced
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon bits, to taste
Creamy requeijão or cream cheese, to taste
Mozzarella cheese, sliced or shredded, to taste
Where to find ingredients
Cassava (yuca) can be found in the produce section of Latin American markets or large international supermarkets, often sold frozen or fresh. Carne-seca is a specialty dried beef; look for it at Brazilian or Portuguese markets. If unavailable, high-quality bresaola or very lean salted, air-dried beef can be used as a substitute. Requeijão is a unique Brazilian creamy cheese; if you can't find it, a spreadable cream cheese mixed with a little heavy cream is the best local alternative. Fresh herbs and standard pantry staples like onions, garlic, and bacon are readily available in any local grocery store.
Preparation method
- Pass the boiled cassava and potatoes through a potato ricer along with the butter until you achieve a smooth, creamy mash
- Stir in the onion, bouillon cube, and heavy cream, adding milk gradually until the mash reaches a thick, velvety consistency
- Taste the mash and adjust the seasoning with salt as needed
- Crisp up the bacon in a skillet, then sauté the garlic and onion until fragrant
- Add the shredded carne-seca to the skillet and sauté briefly to combine flavors
- Finish the filling by stirring in the fresh parsley, chives, and your preferred pepper
- Check the seasoning of the meat filling one last time
- Lightly grease a baking dish with butter on the bottom and sides
- Spread the meat filling evenly across the bottom of the dish and top with slices of mozzarella
- Layer the mashed cassava and potato mixture over the cheese and meat
- Dot the top with small portions of creamy requeijão or cream cheese, or gently swirl it into the mash
- Sprinkle with grated Parmesan cheese if you like an extra savory crust
- Bake in the oven for about 20 minutes, or until the top is lightly golden and bubbling
- Keep a close eye on the oven to ensure the bottom doesn't brown too quickly while the top sets
Observations
This recipe delivers a hearty and deeply flavorful meal. The layering technique creates a velvety texture, while the melted cheese topping provides a golden, irresistible finish that makes this dish a perfect crowd-pleaser.
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