Brazilian Dried Beef Escondidinho with Coconut Cassava Mash and Minas Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little of the olive oil and set aside.

2. 2

   Boil the cassava in a large pot with enough water for 25 to 30 minutes, until very tender. Drain, remove any tough inner fibers, and reserve 120 ml / 1/2 cup of the cooking water.

3. 3

   While the cassava cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the chopped onion and sauté for 3 to 4 minutes. Add the garlic, red bell pepper, and tomato; cook 5 minutes more.

4. 4

   Stir in the tomato paste, sweet paprika, ground cumin, and black pepper. Mix well and add the shredded dried beef and chopped green olives. Cook for 5 to 7 minutes, stirring, so the filling is moist but not watery.

5. 5

   Add the fresh cilantro and chives to the beef filling. Taste and adjust with a small amount of salt only if needed. Remove from the heat and spread the filling in the baking dish.

6. 6

   Place the cooked cassava in a large bowl or back in the empty pot. Add the butter, the remaining onion, 200 ml / 3/4 cup + 1 tbsp coconut milk, and 120 ml / 1/2 cup reserved broth or cooking water. Mash or blend until smooth. If you want a looser mash, gradually add the remaining coconut milk.

7. 7

   Mix 60 g / 2 oz of the Minas cheese into the mash and stir until it softens slightly from the heat. Adjust with salt and pepper to taste.

8. 8

   Spread the coconut cassava mash over the dried beef filling, smoothing the top with a spoon. Finish with the remaining 120 g / 4.2 oz Minas cheese on top.

9. 9

   Bake for 20 minutes at 200 °C / 400 °F, until thoroughly hot and the cheese has melted. Then broil for 3 to 5 minutes more, watching closely, until the top is golden.

10. 10

    Let rest for 5 minutes before serving so the escondidinho can set slightly. Serve hot.