Escondidinho, whose name means “little hidden one,” is a baked dish: desalted, shredded dried beef is spread in the bottom of a baking dish, covered with cassava purée, and baked with cheese. Northeastern Brazil’s dried beef and the country’s staple root come together in one dish. Cassava purée differs from mashed potatoes in its silky, slightly sticky texture.
Drain and rinse the beef that has soaked overnight, then cut it into 3 cm pieces. Tear off a corner of one piece and taste it; if it is still sharply salty, soak it in fresh water for 2 more hours.
Cover the beef with plenty of unsalted water and bring to a boil, skimming off the foam. Simmer over low heat for 40 minutes, until the fibers pull apart with your fingers. Drain, let cool until manageable, then shred with two forks.
Peel the thick cassava skin with a knife, cut the cassava into 5 cm pieces, and remove the tough, fibrous core. Boil in salted water for 35–40 minutes, until the pieces begin to fall apart, then drain.
Press the hot cassava through the large holes of a ricer. Add the milk, butter, cream, salt, and nutmeg, and stir until smooth. The purée should fall slowly from a spoon; if it is too thick, add a few more spoonfuls of milk.
Soften the finely chopped onion in olive oil for 5 minutes. Add the garlic and diced tomato and cook for 4 minutes, stirring. Add the shredded beef and cook for 3 minutes. Add the black pepper and cilantro; do not add salt, because the beef is already salty.
Heat the oven to 200°C / 390°F. Spread the beef filling evenly over the bottom of a baking dish. Cover with the purée, make waves with the back of a fork, and sprinkle with both cheeses.
Bake at 200°C / 390°F for 25 minutes, until golden-brown spots form on top and the juices bubble around the edges.
Spoon from the rested dish, making sure each serving includes both purée and beef. A green salad goes well alongside.
Soak the dried beef overnight in plenty of cold water, changing the water at least 3 times; meat that has not been desalted will be unpleasantly salty. Let the dish rest for 10 minutes after it comes out of the oven before serving, or the layers will mix. Allergen: According to the ingredient list, this dish contains milk and dairy products. Check packaged products for other allergens.
Mozzarella yerine kaşar koydum, üstü daha çok kızardı ama uzamadı.
Kaşar da olur, yalnız yağı daha çok salıyor. Kullanacaksanız püreye kattığınız kremayı biraz azaltın.
Maniyoğu haşlarken ortasındaki lifli teli çıkarmayı unutmayın, püreye karışınca ağızda kalıyor. Haşlamadan önce boydan ikiye bölüp teli çekmek en kolayı, pişmiş maniyoktan çıkarmaya çalışınca parçalanıyor.
Etin tuzunu çıkarmak için suyunu üç kez değiştirdim, bir gece de buzdolabında beklettim. İki kez değiştirdiğim ilk denemede püreyle birlikte bile tuzluydu.
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