Escondidinho

Name: Escondidinho
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 1.2 kg Cassava, mandioca/aipim, peeled and cut into chunks; 250ml Milk; 45g Butter, about 3 tbsp; 1 tsp Salt, or to taste; 1/4 tsp Pepper (Black); 200g Requeijão Cremoso; 700g Carne-Seca, salt-cured beef, soaked to desalinate; 2 tbsp Olive Oil; 1 large Onions, finely chopped; 3 cloves of Garlic, minced; 2 Tomatoes, diced (seeded); 1/2 Red Bell Pepper, diced; 2 tbsp Parsley, or scallions, chopped; 1/4 tsp Pepper (Black); 1 tsp Butter, to grease the baking dish; 200g Queijo Coalho, grated (or shredded), for the top

Escondidinho is a cozy Brazilian casserole that hides a savory shredded beef filling beneath a cloud of creamy cassava mash and melted cheese. This comforting dish balances salty, smoky [Carne Seca](1278) with rich [Requeijão Cremoso](5102) and golden [Queijo Coalho](5105) for a bubbling, satisfying bake that's perfect for family dinners.

Escondidinho is a cozy Brazilian casserole that hides a savory shredded beef filling beneath a cloud of creamy cassava mash and me... Show more

Traditional Brazilian Recipe

Health Grade

C- · Balanced

Rating

4.2

Time

2 hrs

Price

8,13 €

Calories

943 kcal

meal prep

gluten free

high protein

low sugar

Method

Prep the ingredients

Peel the Cassava, trim out any woody center if you find one, and cut it into evenly sized chunks. Finely chop the Onion, mince the Garlic, dice the Tomato and Red Bell Pepper, and chop the Parsley so the filling comes together quickly.

Boil the cassava

Put the cassava in a large pot and cover it with plenty of water. Bring it to a boil, then simmer until the pieces are very tender and break easily with a fork, about 25 minutes. Drain it well and let the steam escape for a minute.

Cook the beef

Place the Carne-Seca in a second pot, cover with fresh water, and bring it to a boil. Lower the heat and simmer until the meat is tender enough to shred easily, about 25 minutes. Drain it, let it cool just enough to handle, and pull it apart with two forks.

Mash the purée

Return the hot cassava to the pot and mash it until there are no big chunks left. Stir in the Milk, Butter, Salt, Black Pepper, and Requeijão Cremoso until the purée is smooth, thick, and creamy. If it feels too stiff, add a little more milk; if it seems loose, keep stirring over low heat for a minute so it tightens up.

Cook the filling

Heat the Olive Oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes; add the garlic and cook for 1 minute more until fragrant; then stir in the tomato and red bell pepper and cook for 5 minutes until they soften and turn saucy. Fold in the shredded carne seca and the parsley, season with black pepper, and cook for 3 minutes so the filling is juicy but not watery.

Heat the oven

Preheat the oven to 400° F.

Assemble the dish

Use the remaining Butter to grease a baking dish. Spread in half of the cassava purée, spoon the carne seca filling over it, then cover with the rest of the purée and smooth the surface. Finish with the Queijo Coalho scattered evenly over the top.