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Escondidinho de Carne

Serves 4 to 6 Entree meat

Escondidinho de Carne

Escondidinho de Carne, a beloved staple from Brazil's Northeast, shines in its home-cooked glory. Often enjoyed at family gatherings or special Sunday lunches, this dish brings together simple yet robust ingredients that speak to the region's culinary traditions. The name 'escondidinho' translates to 'little hidden one,' a playful nod to the way the savory beef is tucked beneath a creamy cassava layer.

This dish melds the saltiness of dried beef with the buttery richness of cassava, creating a comforting embrace of flavors. Cheese forms a golden crust on top, adding a delightful contrast to the smooth puree beneath. Seasoned just right with fine sea salt and black pepper, it invites you to savor each bite slowly, the way it was meant to be.

Ingredients

  • 600 gdried beef — shredded
  • 800 gcassava puree
  • 100 gcheese
  • 2 tbspbutter
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the dried beef. Rinse the 600 g of dried beef under cold water to remove excess salt, then soak it in a bowl of water for at least 2 hours, changing the water once or twice. This helps to desalinate the beef, making it more palatable for the dish.
  2. After desalinating, pat the beef dry with paper towels and cut it into bite-sized pieces. Season the pieces with fine sea salt and black pepper to taste, ensuring each piece is evenly coated. This step enhances the flavor of the beef, making it more savory and delicious.
  3. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the seasoned beef pieces in a single layer. Brown the beef on all sides until each piece is deeply colored, which should take about 5-7 minutes. This browning process caramelizes the surface of the meat, adding depth to the flavor.
  4. Once browned, reduce the heat to medium and add a splash of water or beef broth to the skillet. Cover the skillet and let the beef braise, stirring occasionally, until it becomes tender. This can take about 20-30 minutes, and you'll know it's ready when the beef is easy to pull apart with a fork.
  5. While the beef is braising, prepare the cassava puree. In a separate pot, combine 800 g of cassava puree with 2 tablespoons of butter over low heat. Stir until the butter melts and the puree is smooth and creamy. Season with fine sea salt and black pepper to taste.
  6. Preheat your oven to 180°C (350°F). In a baking dish, spread half of the cassava puree evenly on the bottom. Layer the braised beef over the puree, then cover with the remaining cassava puree. This layering creates the 'hidden' effect that gives Escondidinho its name.
  7. Sprinkle 100 g of cheese evenly over the top layer of cassava puree. Place the baking dish in the preheated oven and bake until the cheese is melted and golden brown, which should take about 15-20 minutes. The dish is ready when the cheese is bubbly and slightly crisp on the edges.
  8. Remove the Escondidinho de Carne from the oven and let it cool for a few minutes before serving. This dish is traditionally enjoyed with rice, bread, or a fresh salad, making it perfect for a family meal.
Cover of Authentic Brazilian Cuisine
From the cookbook

Authentic Brazilian Cuisine

This recipe is from Authentic Brazilian Cuisine by Yassine Sbiti — the Brazilian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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