Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianLunch
Recipe Story
origins & traditionsEscondidinho de Carne Seca is a beloved Brazilian comfort food that translates to "little hidden one," referring to the dried beef hidden beneath a velvety layer of mashed cassava. This traditional dish hails from the Northeast region of Brazil and has become a national favorite. The combination of salty, tender shredded dried beef with the subtle sweetness of cassava creates a perfect balance of flavors. Topped with golden melted cheese and often garnished with fresh herbs, this casserole is the ultimate comfort food that brings families together. The dish requires some advance preparation to properly desalt the dried beef, but the result is a rich, satisfying meal that showcases the rustic elegance of Brazilian home cooking. Perfect for Sunday lunches or any gathering where you want to serve something truly special and authentically Brazilian.
Instructions
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Begin by soaking the dried beef in cold water for at least 12 hours, changing the water 3-4 times to remove excess salt. This step is crucial for achieving the right flavor balance.
After desalting, place the beef in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45 minutes until tender. Drain and let cool slightly.
Shred the cooked beef into fine strands using two forks or your hands, discarding any excess fat or tough pieces. Set aside.
Peel and cube the cassava root into 2-inch pieces. Place in a pot of salted water and boil for 20-25 minutes until fork-tender.
While cassava cooks, heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
Add the shredded beef to the skillet with the onions and garlic. Stir in tomato paste, black pepper, and a touch of butter. Cook for 8-10 minutes, stirring occasionally, until the mixture is well combined and slightly caramelized. Taste and adjust seasoning.
Drain the cooked cassava and return to the pot. Add butter, milk, and a pinch of salt. Mash until smooth and creamy, similar to mashed potatoes. The consistency should be spreadable but not runny.
Preheat your oven to 375°F (190°C). Grease a 9x13 casserole dish with butter.
Spread half of the mashed cassava evenly across the bottom of the prepared dish, creating a smooth layer.
Distribute the seasoned shredded beef mixture evenly over the cassava layer, spreading it to the edges.
Cover the beef with the remaining mashed cassava, spreading carefully to create an even top layer. Use a spatula to smooth the surface.
Sprinkle mozzarella and parmesan cheese generously over the top layer of cassava.
Place the casserole in the preheated oven and bake for 25-30 minutes, until the cheese is melted, bubbly, and golden brown on top.
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Serve hot, cutting into squares and ensuring each portion includes all three layers.
Escondidinho de Carne Seca
4.4 (50)
A comforting Brazilian casserole featuring shredded dried beef layered with creamy cassava purée and melted cheese, creating a hearty and satisfying one-pot meal that brings warmth to any table.
medium
1h 15m
6 servings
Ingredients
0 of 13 checked
Main Protein
- 800 grams beef-steak, dried beef, desalted and shredded
Base Layer
- 1200 grams sweet-potatoes, cassava root, peeled and cubed
Aromatics
- 2 pieces onions, finely chopped
- 4 cloves garlic, minced
Seasoning
- 2 tablespoons tomato-paste
- 1 teaspoons black-pepper, freshly ground
- 1 teaspoons salt, to taste
Dairy
- 6 tablespoons butter, divided
- 1 cups milk, whole milk preferred
Topping
- 1 1/2 cups cheese-mozzarella, shredded
- 1/2 cups cheese-parmesan, grated
Cooking Fat
- 2 tablespoons olive-oil
Garnish
- 2 tablespoons parsley, chopped (optional)
Chef Tips
expert advice•For the most authentic flavor, use traditional Brazilian carne seca (sun-dried beef) available at Latin markets.
•If unavailable, substitute with beef jerky that has been rehydrated and desalted.
•The desalting process cannot be rushed—inadequate soaking will result in an overly salty dish.
•Some Brazilian cooks add a splash of heavy cream to the cassava for extra richness.
•You can also incorporate sautéed bell peppers or tomatoes into the beef layer for additional flavor and color.
•For a lighter version, reduce the amount of cheese or use a lower-fat mozzarella.
•This dish can be assembled several hours ahead and refrigerated before baking—just add 10 extra minutes to the baking time if starting from cold.
•Leftover escondidinho actually tastes even better the next day as the flavors meld together.
•For variations, some regions use sweet potato or regular potato instead of cassava, though cassava is the traditional choice.
•Consider serving with a simple green salad and vinaigrette to balance the richness of the casserole.
