Brazilian Escondidinho de Carne Seca

Brazilian escondidinho de carne seca is a home-style casserole that hides savory shredded dried beef beneath a creamy cassava topping.

Desalt and shred the beef, cook it with tomato and peppers, then cover it with buttery cassava mash and bake until golden.

Taste the beef after soaking and simmering before adding salt; carne seca can vary considerably in saltiness.

Serving Suggestions

Serve hot with a crisp green salad, sliced avocado, or a simple tomato vinaigrette.

Recipe Notes

Assemble the casserole up to one day ahead and refrigerate. Add 10 minutes to the baking time if starting cold.

Brazilian Escondidinho de Carne Seca

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Shredded Brazilian dried beef baked beneath a creamy cassava mash and melted cheese.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Brazilian

Calories: 570

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Carne Seca Filling

• 1 1/2 lb dried salted beef cut into chunks
• 1 tbsp olive oil
• 1 large onion diced
• 4 cloves garlic minced
• 2 medium tomatoes diced
• 1 medium red bell pepper diced
• 1/4 cup fresh parsley chopped

Cassava Topping

• 2 1/2 lb cassava peeled and cut into chunks
• 3 tbsp butter
• 1 cup whole milk warmed
• 4 oz cream cheese softened
• 1 1/2 cups shredded mozzarella
• 1 tsp fine salt or to taste
• 1/2 tsp ground black pepper

Equipment

• Large pot
• Medium saucepan
• 9-by-13-inch baking dish
• Potato masher
• Skillet

Method

 

Desalt and Shred the Beef:

1. Cover the dried beef with cold water and refrigerate for 8 to 12 hours, changing the water twice. Drain, cover with fresh water, and simmer for 45 minutes, until tender.
2. Drain and cool the beef slightly, then shred it finely, discarding large pieces of fat or connective tissue.

Cook the Filling:

1. Heat the olive oil in a skillet. Cook the onion for 5 minutes, then add the garlic, tomatoes, and bell pepper and cook until softened.
2. Stir in the shredded beef and parsley. Cook for 8 minutes, taste, and season only if needed.

Make the Cassava Topping and Bake:

1. Boil the cassava in salted water for 20 to 25 minutes, until very tender. Drain, remove the woody center, and mash with the butter, warm milk, cream cheese, pepper, and salt.
2. Heat the oven to 400°F (200°C). Spread the beef filling in a baking dish, cover with the cassava mash, and top with mozzarella. Bake for 20 to 25 minutes, until bubbling and lightly golden.

Nutrition

Calories: 570kcalCarbohydrates: 53gProtein: 31gFat: 26gSaturated Fat: 14gCholesterol: 105mgSodium: 1250mgFiber: 4gSugar: 6g

Notes

• The beef should be well shredded so each serving gets a little filling beneath the mash.
• Use a fork or masher for the cassava; a food processor can make it gluey.