Brazilian recipe
Homemade Beef Escondidinho: An Easy Brazilian Delight
A beloved Brazilian comfort food, this Escondidinho features a velvety cassava mash layered with savory, hand-chopped ground beef and finished with a golden, bubbly cheese crust.
0.0 / 5 by 0 Reviews
Ingredients
1 kg cassava (yuca)
2 tablespoons butter
2 cups heavy cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (such as eye of round), hand-chopped
1 tablespoon minced garlic
1/2 onion, finely chopped
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 parsley and scallions (cheiro-verde)
1 beef bouillon cube
Fresh chili pepper, chopped, to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy soft cheese (requeijão)
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh parsley and scallions for garnish
2 tablespoons butter
2 cups heavy cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (such as eye of round), hand-chopped
1 tablespoon minced garlic
1/2 onion, finely chopped
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 parsley and scallions (cheiro-verde)
1 beef bouillon cube
Fresh chili pepper, chopped, to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy soft cheese (requeijão)
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh parsley and scallions for garnish
Where to find ingredients
Cassava (known locally as yuca) is widely available in the produce section of most supermarkets, often sold fresh, frozen, peeled, and pre-cut. Annatto powder (colorau) can be found in the spice aisle of larger grocery stores or in Latin American or international food markets. If you can't find it, a mix of paprika and a tiny pinch of turmeric can be used as a substitute, though it won't be quite the same. Requeijão is a popular Brazilian creamy cheese; check specialty Brazilian, Latin American, or international food stores. If unavailable, a thick, high-quality cream cheese or mascarpone can offer a similar creamy texture. Fresh parsley and scallions are standard produce items available in any grocery store.
Preparation method
- Boil the cassava until very tender
- Drain the cassava and pass it through a ricer while still hot
- Melt the butter in a pan 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 you get a smooth cream
- Stir in the finely grated Parmesan cheese
- Season with salt and white pepper to taste
- Set the cassava cream aside
- Heat the olive oil in another pan
- Add the minced meat and sauté until browned
- Add the minced garlic and onion and sauté for a few more minutes
- Add the annatto powder, chopped green bell pepper, diced tomatoes, chopped olives, chopped fresh herbs, beef bouillon cube, and minced chili pepper
- Sauté all the filling ingredients
- Adjust the salt to taste
- Add a little water, gradually, as needed to keep the mixture moist and cook the meat
- Spread half of the cassava cream in the bottom of a baking dish
- Cover with the meat filling
- Distribute the mozzarella slices over the meat
- Spread the cream cheese over the top
- Cover with the remaining cassava cream
- Sprinkle coarsely grated Parmesan cheese over the top
- Garnish with chopped fresh herbs
- Place in an oven preheated to 180°C to brown for about 20-30 minutes, or until golden
Observations
Escondidinho is a quintessential Brazilian comfort dish, perfect for a hearty family meal or for impressing guests with a taste of home. The creamy, smooth cassava mash forms a delightful contrast to the rich, flavorful ground beef filling, creating an irresistible combination. A topping of melted, gratinéed cheeses provides the perfect finishing touch.
This recipe offers a traditional take that celebrates that comforting homemade flavor, with clear steps designed for success, even for beginner cooks. The mash is crafted using boiled cassava blended with heavy cream and coconut milk for a velvety texture. The beef filling is generously seasoned, with an optional hint of spice, and the assembly in a baking dish ensures a golden, bubbling crust and a satisfying experience in every bite.
This recipe offers a traditional take that celebrates that comforting homemade flavor, with clear steps designed for success, even for beginner cooks. The mash is crafted using boiled cassava blended with heavy cream and coconut milk for a velvety texture. The beef filling is generously seasoned, with an optional hint of spice, and the assembly in a baking dish ensures a golden, bubbling crust and a satisfying experience in every bite.
Ratings and comments