Brazilian
Escondidinho de carne-seca
A comforting Brazilian casserole with shredded carne-seca tucked under creamy mashed mandioca and browned cheese. The filling is savory and aromatic, with onion, garlic, tomato, and cheiro-verde.
Watch it madeReceitas · 5:27
Ingredients
- Carne-seca, cut into large pieces300g
- Mandioca, peeled and cut into chunks500g
- Whole milk, warm1/2 cup
- Unsalted butter2 tbsp
- Requeijão cremoso3 tbsp
- Queijo coalho or queijo minas padrão, grated80g
- Vegetable oil or manteiga de garrafa1 tbsp
- Yellow onion, thinly sliced1 medium
- Garlic cloves, minced2
- Ripe tomato, seeded and diced1 small
- Cheiro-verde, chopped2 tbsp
- Black pepperto taste
- Saltto taste
Method
- Place the carne-seca in a bowl, cover with plenty of cold water, and soak in the refrigerator for 12 to 24 hours, changing the water 3 to 4 times.
- Drain the carne-seca, place it in a pressure cooker, cover with fresh water, and cook under pressure for 30 to 35 minutes, until tender.
- Release the pressure safely, drain the meat, discard excess fat, and shred it finely with two forks.
- Meanwhile, cook the mandioca in salted boiling water for 20 to 25 minutes, until very soft; remove and discard the tough fibrous cores.
- Mash the hot mandioca until smooth, then beat in the warm milk, butter, and requeijão until creamy; adjust salt only after tasting.
- Heat the oil or manteiga de garrafa in a skillet over medium heat and sauté the onion until soft and lightly golden.
- Add the garlic and cook for 30 seconds, then add the shredded carne-seca and sauté for 3 to 4 minutes.
- Stir in the diced tomato and cook until it softens and the filling is moist but not watery.
- Finish the filling with black pepper and cheiro-verde, tasting before adding any salt.
- Heat the oven to 200°C.
- Spread the carne-seca filling in a small baking dish, cover completely with the mandioca purée, and smooth the top.
- Sprinkle the grated cheese over the purée and bake for 15 to 20 minutes, until hot and lightly browned on top.
- Let the escondidinho rest for 5 minutes before serving so the layers hold together.
Common questions
Can I substitute carne-seca if I can’t find it?
Yes. Salted dried beef, brisket jerky-style beef, or well-salted shredded roast beef are the closest substitutes. You’ll need to soak and/or boil to reduce saltiness, then shred and sauté as directed. Taste before adding extra salt.
How long does the whole dish take, including soaking?
Plan ahead: soaking the carne-seca takes 12 to 24 hours, with a few water changes. Actual cooking is about 1 hour to 1 hour 15 minutes, plus a few minutes to assemble and bake if you choose to gratin it.
What are the most common mistakes when making escondidinho de carne-seca?
The biggest mistakes are not soaking the meat enough, leaving the mandioca stringy, and making the purée too thick or too loose. Also, don’t over-salt early; carne-seca, cheese, and requeijão already add plenty of saltiness.
How should I store leftovers and reheat them?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 180°C/350°F or in the microwave in portions. Add a spoonful of milk if the purée looks dry.
What should I serve with escondidinho de carne-seca?
It’s rich enough to be a main dish. Serve with a simple green salad, vinaigrette, or lightly sautéed greens to balance the creaminess. A crisp farofa or rice also works if you want a more substantial meal.