Escondidinho de Carne Seca
This comforting Brazilian dish features a savory, shredded dried beef filling topped with a creamy, cheesy mashed cassava (macaxeira/manioc) topping. It's a hearty and flavorful casserole perfect for a family meal. The name "escondidinho" means "little hidden one," referring to the beef hidden under the cassava layer.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 885 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
beef filling
- 500 gdried beef, desalted and shredded
- 2 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 1 pcstomato, diced
- 1 tbsptomato paste
- 2 tbspparsley, chopped
- 1 tbspchives, chopped
- 0.5 tspblack pepper
cassava topping
- 1,000 gcassava, peeled and cut into chunks
- 0.5 cupmilk
- 2 tbspbutter
- 100 gcream cheese
- 0.5 cupparmesan cheese, grated
- 0.5 tspsalt
Equipment
large skillet · potato masher · large pot · cutting board · knife · baking dish
The method
Step by step
- 1
If using dried beef that is not pre-desalted, soak the dried beef in cold water for at least 24 hours, changing the water every 4-6 hours to remove excess salt. Then, boil the desalted dried beef in fresh water until tender, about 30-40 minutes. Drain and shred the beef.
About 40 min
Cook’s note: Ensure the dried beef is thoroughly desalted to avoid an overly salty dish.
- 2
While the beef is cooking, prepare the cassava topping. Place the peeled and chunked cassava in a large pot and cover with water. Bring to a boil and cook until very tender, about 20-25 minutes.
About 25 min
Cook’s note: The cassava should be soft enough to easily mash.
- 3
Drain the cooked cassava well. Mash it thoroughly with a potato masher or fork until smooth. Stir in the milk, butter, cream cheese, and salt until well combined and creamy.
About 10 min
Cook’s note: For an extra smooth puree, you can pass the mashed cassava through a food mill or use a blender with a small amount of the cooking liquid.
- 4
Preheat your oven to 180°C (350°F).
About 10 min
- 5
For the beef filling, heat the olive oil in a large skillet or pot over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
About 5 min
- 6
Add the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Stir in the shredded dried beef, diced tomato, and tomato paste. Cook for 5-7 minutes, allowing the flavors to meld.
About 7 min
Cook’s note: If the mixture seems too dry, add a splash of water or beef broth.
- 8
Remove from heat and stir in the chopped parsley, chives, and black pepper.
About 1 min
- 9
Spread the beef filling evenly in the bottom of a medium baking dish (approximately 9x13 inches or similar).
About 2 min
- 10
Carefully spoon the cassava topping over the beef filling, spreading it to cover completely. Sprinkle the grated parmesan cheese over the top.
About 3 min
Cook’s note: Use a spatula or the back of a spoon to create an even layer.
- 11
Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
About 25 min
Cook’s note: For extra browning, you can briefly place the dish under the broiler for the last few minutes, watching carefully.
- 12
Remove from the oven and let it rest for a few minutes before serving.
About 5 min
Cook’s note: This allows the casserole to set slightly, making it easier to serve.
Per serving
Nutrition
- Calories
- 885.2kcal
- Protein
- 53.1g
- Carbs
- 106.1g
- Fat
- 28.2g
- Fibre
- 6.4g
- Sugar
- 10.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover escondidinho in an airtight container in the refrigerator.
Reheat in the oven at 160°C (325°F) until warmed through, or in the microwave.
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