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1
Boil the Carne Seca and Shred It
20 Mins
Boiling, ~100°C (212°F)
Put the soaked carne seca in a pot, cover with fresh cold water and boil for 20 minutes. Drain, let it cool for 5 minutes, then shred it with two forks or your fingers into thin strips, discarding any hard fat or gristle.
Boiling after the soak removes the last of the harsh salt — taste a shred; it should be well seasoned, not fiercely salty.
Done when: The beef shreds into thin, tender strips.
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2
Boil the Cassava
25 Mins
Boiling, ~100°C (212°F)
Put the cassava chunks in a large pot, cover with cold salted water and boil for 25 minutes, until a knife slides in easily. Drain well and pull out the tough fibrous core from the centre of each piece while it is still warm.
The core is woody and will not soften — pull it out now, or it will end up in the mash.
Done when: The cassava is soft all the way through and the woody cores are removed.
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3
Cook the Beef Filling
10 Mins
Medium heat, ~160°C (320°F)
Heat the olive oil in a frying pan. Add the onion and cook for 3 minutes until soft, then add the garlic and tomato and cook for 2 more minutes. Stir in the shredded beef and black pepper and cook for 5 minutes until everything is fragrant and the tomato has cooked down.
Do not add salt to the filling — the carne seca brings its own.
Done when: The filling is hot, fragrant and lightly moist, not wet.
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4
Mash and Assemble
10 Mins
Off the heat (mash ~80°C / 176°F)
Mash the hot cassava with the butter and warm milk until smooth and creamy, adding a little more milk if it is stiff. Season lightly with the salt. Spread half the mash in a buttered baking dish, spoon the beef filling over it in an even layer, and spread the rest of the mash on top, smoothing it with the back of a spoon.
Mash while the cassava is hot — cold cassava turns gluey instead of creamy.
Done when: The dish has a neat bottom layer of mash, a full layer of beef, and a smooth top.
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5
Cheese and Bake
25 Mins
200°C (400°F)
Scatter the mozzarella and parmesan over the top and bake for 25 minutes, until the cheese is golden and bubbling at the edges. Let it rest for 5 minutes out of the oven so the layers set before serving.
If the top colours too fast, cover loosely with foil for the last 10 minutes.
Done when: The top is golden and bubbling, and the filling is hot all the way through.
auto_awesome Finishing Touches & Plating
Let the escondidinho rest for 5 minutes out of the oven so the layers set, then spoon it onto warm plates. Serve with white rice and a simple salad.
Brazil
1h 5m
