Lunches
Baked Dried Beef and Cassava Mash
Ingredients
- - 500 g (1 lb) carne seca (dried salted beef), soaked and shredded
- - 1 kg (2.2 lb) cassava (manioc), peeled and chopped
- - 60 g (4 tbsp) butter
- - 150 ml (2/3 cup) whole milk
- - 1 large onion, chopped
- - 3 garlic cloves, minced
- - 1 large tomato, diced
- - 2 stalks green onion, chopped
- - 150 g (1 1/2 cups) shredded mozzarella cheese
- - 1/2 tsp black pepper
- - 2 tbsp olive oil
Method
- Soak the carne seca in cold water for at least 8 hours, changing the water twice, to remove excess salt, then boil for 30 minutes until tender; drain and shred with two forks.
- Boil the cassava in salted water for 20-25 minutes until very tender; drain and mash with the butter and milk until smooth.
- Preheat the oven to 200C (400F).
- Heat olive oil in a skillet and saute the onion and garlic until soft, then add the shredded carne seca and tomato, cooking for 8 minutes until fragrant. Season with black pepper.
- Spread the beef filling evenly across the base of a baking dish.
- Top with the cassava mash, smoothing it into an even layer to fully cover the filling.
- Scatter mozzarella over the top and bake for 20-25 minutes until golden and bubbling.
- Sprinkle with green onion and serve hot straight from the dish.
Introduction: Escondidinho, meaning 'little hidden one', is a baked casserole in which a savory filling is hidden beneath a mash topping.
Cultural Background: Escondidinho, meaning 'little hidden one', is a baked casserole in which a savory filling is hidden beneath a mash topping. This version uses carne seca (sun-dried salted beef), a preservation method rooted in colonial-era Brazil before refrigeration, now a comfort-food staple layered with buttery cassava mash and browned cheese.
Tips: Soaking the carne seca thoroughly is essential to avoid an overly salty dish. For a smoother mash, pass the boiled cassava through a ricer rather than mashing by hand.
Variations: Chicken version: substitute shredded cooked chicken for carne seca for a milder, quicker dish. Potato version: use mashed potato instead of cassava for a lighter topping. Vegetarian: No. Not applicable; meat-based dish.
Storage: Refrigerate covered for up to 3 days.
Reheating: Reheat in a 180C (350F) oven for 15 minutes until heated through and the cheese re-melts.
Nutrition: Per serving: approx. 480 kcal, 28 g protein, 24 g fat, 38 g carbohydrate, 2 g fibre.
FAQs:
Q: Can I use fresh beef instead of carne seca?
A: Yes, though the dish’s traditional smoky, concentrated flavour comes from the salting and drying process; fresh shredded beef brisket is a common substitute.
Q: How salty should the beef taste after soaking?
A: It should taste well-seasoned but not overtly salty; taste a small piece after boiling and soak longer if needed.