Brazilian Escondidinho de Carne with Creamy Cassava Purée
This traditional Brazilian dish combines a savory, spiced meat filling hidden under a creamy cassava purée.
Preparation
Get these tasks done before you start cooking.
Preparing the Cassava Purée
- 1
Cut Cassava
Peel and cut the cassava into large chunks.
- 2
Boil Cassava
Boil in salted water until tender, about 20-25 minutes. Drain well.
Tip: Ensure the cassava is thoroughly cooked and not fibrous, which can affect the purée's texture.
- 3
Mash and Season
Mash the cassava with butter and cream until smooth; season with salt.
Tip: Use a hand blender for a super smooth cassava purée.
Preparing the Meat Filling
- 1
Heat Oil
Heat olive oil in a large skillet over medium heat.
- 2
Sauté Vegetables
Add chopped onions, garlic, and bell pepper; sauté until softened.
- 3
Cook Beef
Add ground beef, cumin, paprika, salt, and pepper; cook until the beef is browned and cooked through.
Tip: For a richer flavor, add a splash of white wine to the meat filling while cooking.
How to Make Brazilian Escondidinho de Carne with Creamy Cassava Purée
Total time: 2 h 20 min · Yields 6 servings
- 1
Layer Meat Filling
Spread the meat filling in an even layer at the bottom of a baking dish.
- 2
Spread Cassava Purée
Layer the mashed cassava evenly over the meat filling, smoothing the top.
- 3
Add Cheese
Sprinkle grated mozzarella evenly over the cassava purée.
Chef's Tips
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