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Escondidinho is a traditional Brazilian dish, akin to a casserole, featuring a layer of mashed cassava (or sometimes potatoes) atop a filling of meat, often dried or salted beef (carne seca or carne de sol) or shredded chicken. The dish is then topped with cheese (traditionally coalho) and baked until golden. Its name translates to "hidden" in Portuguese, referring to the meat being hidden underneath the cassava or potato layer. Escondidinho is celebrated for its comforting, hearty flavors and is a staple in Brazilian cuisine.
PREP 50min
COOK 3h
RESTING 12h
READY IN 15h 50min
4.5
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The following is the traditional preparation of escondidinho, meaning dried beef is used, and the casserole is topped with a layer of mashed cassava. For an extra touch of authenticity, this recipe also shows how to prepare the Brazilian bottled butter, manteiga de garrafa.
200g (7 oz) unsalted butter
1kg (2.2 lbs) peeled cassava, cut into medium pieces
500g (1.1 lbs) carne seca in medium pieces (or carne de sol)
300g (10.5 oz) grated coalho cheese
120 ml (1/2 cup) fresh cream
120 ml (1/2 cup) whole milk
3 finely chopped hot peppers
1 finely chopped chili pepper (optional)
3-4 tablespoons manteiga de garrafa
2 onions, cut into thin strips
1 bunch of chopped coriander and chives
salt and ground black pepper, to taste
Melt butter in a pan over medium heat. Once melted, lower the heat and stir occasionally until a white foam forms, indicating water evaporation.
After the foam disappears and the butter bubbles slightly, turn off the heat. Continue stirring for 2 minutes, as white solids settle at the bottom.
Strain the liquid butter to separate it from the solids, being careful to leave the solids behind.
This process clarifies the butter, removing the milk solids and water, leaving you with pure butterfat for storage. The manteiga de garrafa prepared this way will keep in the refrigerator for 30 days.
Soak carne seca in water in the fridge for 12 hours. Then, boil in fresh water for 40 minutes and drain. Chop the meat finely, removing fat.
Boil cassava until soft (the fork can easily go through it), about 20 minutes, then take out the fibrous core and mash.
Make a cassava puree with cream, milk, and butter, then season it with salt.
Sauté chopped meat in 1 tbsp of butter until golden, then set aside on a plate.
Add more butter to the same pan, cook onions and hot and chili peppers, then season with salt and pepper, remembering that the meat is salty already.
Mix the onions and peppers with meat and layer in a dish.
Top with cassava puree and grated cheese, then bake until golden.
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