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A baked Brazilian escondidinho with creamy cassava mash and shredded dried beef.

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Brazilian
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.