Escondidinho de Carne Seca (Brazilian Beef and Cassava Casserole)

A Brazilian classic, creamy and full of flavor. Carne seca is slow-cooked until tender and juicy, layered with creamy requeijão and topped with a buttery cassava mash. To finish, mozzarella is baked until golden and bubbly.

Ingredients

• 500 g (about 1.1 lb) carne seca (Brazilian salt-cured beef)
• 1 kg (about 2.2 lb) cassava (yuca)
• 1 large red onion, chopped
• 2 ripe tomatoes, chopped
• ½ red bell pepper, chopped
• 2 bay leaves
• 50 g (3½ tbsp) butter
• 200 g (7 oz) requeijão cremoso (Brazilian cream cheese)
• 200 g (7 oz) shredded mozzarella
• Olive oil, as needed
• Water, as needed
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Desalt the carne seca: place the carne seca in water and let it soak in the refrigerator for about 12 hours, changing the water a few times to remove the excess salt. Drain well and cut into small pieces.
2. Cook the beef: in a pot with a drizzle of olive oil, brown the carne seca. Add the red onion, tomato, bell pepper and bay leaves and sauté. Add water and simmer over low heat for 1 to 1½ hours, until tender, or about 30 minutes in a pressure cooker. Shred lightly and let the sauce reduce so the filling stays juicy without excess liquid. Adjust salt and pepper.
3. Make the mash: peel the cassava, cut it into pieces and boil in salted water until completely soft. Drain, remove the fibrous core and mash until smooth. Stir in the butter and season with salt and pepper, mixing well.
4. Assemble: spread the carne seca in a baking dish, cover with the requeijão and spread the cassava mash on top. Smooth the surface and finish with the shredded mozzarella.
5. Bake and serve: bake in an oven preheated to 200 °C (400 °F) for about 10 minutes, or until the cheese melts and turns golden. Serve piping hot.

Tip

Drain the cassava well and let the beef sauce reduce before assembling. That way the escondidinho stays creamy, with no liquid pooling in the dish.