Brazilian Cassava and Dried Beef Casserole (Escondidinho)
Escondidinho de carne-seca Say it: es-kon-jee-JEE-nyoo
Escondidinho is a Brazilian baked casserole that hides a savory filling beneath a creamy cassava purée. The most classic version pairs mandioca with shredded carne-seca, though chicken is also common. It appears at family lunches, buffets and casual gatherings across Brazil. The purée is rich and comforting, the meat smoky and savory, and a golden cheese crust on top makes it irresistible. It is a hearty one-dish meal that tastes like Brazilian home cooking.
Brazilian Cassava and Dried Beef Casserole (Escondidinho)
Escondidinho de carne-seca
Pronounced es-kon-jee-JEE-nyoo
- Serves
- 4
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the beef
For the cassava purée
For the filling
For assembly
Method
Put the dried beef in a large bowl, cover with cold water, and soak in the refrigerator for 12 to 24 hours, changing the water 2 or 3 times. Drain, transfer to a pot, cover with fresh water, and boil for 25 to 30 minutes, until the meat is tender and less salty. Drain, cool slightly, then shred finely, discarding fat and gristle.
While the beef cooks, peel the cassava, cut away the fibrous center, and cut into 2-inch (5 cm) chunks. Put in a pot, cover with water, add 1 tsp salt, and simmer for 20 to 25 minutes, until a knife slides through easily. Drain well and return to the dry pot over low heat for 1 minute to dry slightly.
Mash the hot cassava with a potato masher or ricer, then stir in the butter and warm milk until smooth and creamy. Stir in half the cheese until melted, then season with pepper; taste and add salt only if needed. Cover and keep warm.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 7 minutes, until soft and translucent. Add the garlic and tomato and cook for 3 to 4 minutes, until the tomato breaks down and the mixture is fragrant.
Add the shredded beef and parsley, season with black pepper and salt to taste, and cook for 5 to 8 minutes, stirring, until the filling is glossy and heated through. Remove from the heat.
Heat the oven to 375°F (190°C). Spread half the cassava purée in an 8-by-8-inch (20-by-20-cm) or 2-quart (2-L) baking dish. Spoon the beef filling evenly over it, then cover with the remaining purée, smoothing the top. Scatter the remaining cheese over the surface.
Bake for 20 to 25 minutes, until the filling bubbles at the edges and the cheese is golden and melted. Let rest for 10 minutes before serving.
Regional variant: Chicken Escondidinho (Escondidinho de frango)
Replace the carne-seca with 1 lb (450 g) cooked shredded chicken. Skip the soaking and boiling; sauté the onion, garlic and tomato in olive oil, add the chicken with 2 tbsp (30 ml) tomato passata or chopped tomato, and season with salt, pepper and parsley. Layer and bake exactly as above, or fold 1/4 cup (60 g) requeijão into the purée for a richer version.
Cook's notes
- Carne-seca is salty, so taste the filling before adding salt; the purée can be made with frozen cassava, cooked straight from frozen and drained well.
- Do not overmix the purée after the milk goes in, or it can turn pasty; a few soft lumps are better than a gluey texture.
- Let the casserole rest before serving so the layers set and portions lift cleanly.
Serve with
A crisp green salad, cooked white rice, and a chilled passion fruit juice or light lager.
Make ahead and storage
Assemble up to 1 day ahead, cover, and refrigerate; bake from cold with 10 extra minutes. Leftovers keep for 3 days and reheat well covered in the oven.
