Brazilian Dried Beef Escondidinho with Sweet Potato Mash and Golden Minas Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with 1 teaspoon of the olive oil.

2. 2

   Place the sweet potato and cassava in a medium pot with enough water to cover. Bring to a boil and cook for 20 to 25 minutes, until both are very tender. Drain well.

3. 3

   While the sweet potato and cassava cook, heat the remaining olive oil in a large skillet over medium heat. Sauté the onion for 5 minutes until translucent. Add the garlic and cook for 1 minute more.

4. 4

   Stir in the tomato and red bell pepper. Cook for 4 to 5 minutes, stirring, until the tomato softens and the pepper loses its raw firmness.

5. 5

   Add the shredded dried beef, sweet paprika, cumin, and black pepper. Mix well and pour in the beef broth or water. Cook for 5 to 7 minutes, until the filling is moist but not watery. Taste and adjust with salt if needed. Turn off the heat and mix in half of the fresh cilantro.

6. 6

   Mash the hot sweet potato and cassava until smooth. Add the milk and 20 g of the butter, and mix until creamy. Season with the salt, keeping in mind the saltiness of the dried beef.

7. 7

   Spread the stewed dried beef evenly in the baking dish. Cover with the sweet potato and cassava mash, smoothing the top with a spoon.

8. 8

   Scatter the Minas cheese over the top and add the remaining 10 g butter in small pieces to encourage browning.

9. 9

   Bake for 18 to 20 minutes at 200 °C / 400 °F, until the cheese melts. For a deeper golden top, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh cilantro before serving.