Entree: Brazil – Sao Paulo – Escondidinho (Baked cassava mash casserole layered with seasoned shredded beef and melted cheese)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 1 hr 30 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) cassava (manioc/yuca), peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lb (454 g) carne seca (dried salted beef), dessalted and shredded
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, seeded and chopped
- 2 tbsp (30 ml) chopped fresh parsley
- 1 cup (100 g) shredded mozzarella or queijo prato
- 1 tbsp (15 ml) olive oil for drizzling

Instructions

1. Prepare the carne seca: if using dried salted beef, soak in several changes of cold water for 6–12 hours to dessalt, then simmer in fresh water until tender, about 1–1.5 hours. Shred the meat with forks and set aside.
2. Make the cassava mash: boil the cassava chunks in salted water until very tender, about 20–30 minutes. Drain, remove any fibrous core, then mash with butter and milk until smooth. Season with 1 tsp salt and 1/2 tsp pepper; adjust to taste.
3. Make the filling: heat 1 tbsp olive oil in a skillet over medium heat. Sauté the onion until translucent, add garlic and cook 30 seconds. Add the shredded carne seca and chopped tomato; cook until tomato softens and flavors meld, about 5–7 minutes. Stir in parsley and correct seasoning.
4. Assemble: preheat oven to 375°F (190°C). Spread half the cassava mash in a 9x9-inch (23x23 cm) baking dish to form a base. Spread the shredded beef mixture evenly over the mash. Top with the remaining cassava mash and smooth the surface. Sprinkle shredded mozzarella over the top and drizzle 1 tbsp olive oil.
5. Bake: bake for 20–25 minutes until cheese is melted and golden. If desired, broil 1–2 minutes to brown the top. Let rest 5 minutes before serving.