Brazilian Carne Seca Escondidinho with Cassava-Minas Cheese Mash and Warm Tomato Vinaigrette

Name: Brazilian Carne Seca Escondidinho with Cassava-Minas Cheese Mash and Warm Tomato Vinaigrette
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 6
Cuisine: Brasileña
Ingredients: 1.5 lb desalted cooked carne seca, shredded; 2 lb cassava, peeled and cut into chunks; 6 oz Minas cheese, grated or crumbled; 1 cup milk; 2 tbsp butter; 2 cups yellow onion, diced; 6 cloves garlic, minced; 1 cup red bell pepper, small dice; 2 cups ripe tomatoes, diced; 1/2 cup fresh cilantro, chopped; 3 tbsp olive oil; 1 tbsp white wine vinegar; 2 tsp fresh red chili, minced; 2 tbsp tomato paste; 1/2 cup beef stock or water; 1 tsp salt; 1/2 tsp black pepper

An original comforting Brazilian dish: shredded cured beef sautéed with onion, garlic, and bell pepper, topped with a silky cassava and Minas cheese mash, baked until golden and served with a warm tomato-cilantro vinaigrette.

35 minPrep

50 minCook

85 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g desalted cooked carne seca, shredded (puede ser charque or tasajo brasileño ya desalado)
900 g cassava, peeled and cut into chunks (retirar the fibra central si es gruesa)
180 g Minas cheese, grated or crumbled (divided)
240 ml milk (whole or semidescremada)
30 g butter (for the puree)
250 g yellow onion, diced (divided)
18 g garlic, minced (divided)
120 g red bell pepper, small dice
300 g ripe tomatoes, diced (divided for relleno and vinagreta)
20 g fresh cilantro, chopped (divided)
45 ml olive oil (divided)
15 ml white wine vinegar (for the vinagreta)
10 g fresh red chili, minced (optional)
30 g tomato paste
120 ml beef stock or water (for humedecer the relleno)
6 g salt (ajustar to taste; the carne dry puede aportar salt)
2 g black pepper

Nutrition facts

per serving

488 kcal

Calories

32 g

Protein

28 g

Carbs

27 g

Fat

3 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the olive oil.
2
Place the cassava in a pot with enough water to cover and a pinch of salt. Cook for 25 to 30 minutes, until very tender. Drain, remove any tough central fibers, and keep warm.
3
While the cassava cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 150 g (about 1 1/4 cups) onion and 12 g garlic (4 cloves). Sauté for 3 minutes. Add the red bell pepper, 150 g (1 cup) tomatoes, and the fresh red chili. Cook 4 minutes more.
4
Add the shredded carne seca, tomato paste, black pepper, and beef stock or water. Cook for 5 to 7 minutes, stirring, until the filling is moist but not watery. Stir in half of the chopped cilantro, taste, and adjust salt if needed. Remove from the heat.
5
Transfer the cooked cassava to a large bowl and mash it well. Add the warm milk, butter, and 120 g (4 oz) of the Minas cheese. Mix until smooth and thick. Adjust with the remaining salt if needed.
6
Spread the carne seca mixture in the baking dish in an even layer. Cover with the cassava mash, smoothing the top with a spoon. Finish with the remaining 60 g (2 oz) Minas cheese on top.
7
Bake for 18 to 20 minutes at 200 °C / 400 °F, until heated through and golden on top. If you want more color, broil for 2 to 3 additional minutes, watching closely.
8
While it bakes, make the warm vinaigrette. Heat the remaining 1 tablespoon olive oil in a small skillet over medium-low heat. Add the remaining 100 g (about 3/4 cup) onion and the remaining 6 g garlic (2 cloves); cook for 2 minutes. Add the remaining 150 g (1 cup) tomatoes, the white wine vinegar, and a pinch of salt. Cook for 2 to 3 minutes, just until the tomatoes soften slightly without collapsing. Turn off the heat and stir in the remaining cilantro.
9
Let the escondidinho rest for 5 minutes before serving. Serve each portion with a generous spoonful of warm tomato vinaigrette on top or alongside.

Chef tips

For a smoother texture, run the cooked cassava through a ricer before mixing with the milk, butter, and Minas cheese. If the carne seca still tastes too salty, boil it once more and drain before shredding.

Substitutions

You can substitute Minas cheese with low-moisture mozzarella or firm fresh cheese. If Brazilian carne seca is unavailable, use cooked well-seasoned cured flank or brisket, adjusting the salt carefully.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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