Lazy Weekends · Brazilian
Escondidinho de Carne Seca
I layer shredded dried beef under a thick, silky cassava purée for this classic comfort casserole.
Why This Works
The hearty, salty bite of the dried beef is perfectly offset by the neutral, creamy sweetness of the mashed cassava.
The Upgrade
Add a layer of catupiry (Brazilian cream cheese) under the mash for an extra layer of gooey decadence.
Chef's Secret
Michelin TechniqueMash the cassava while it is still steaming hot; the starch sets quickly, so you need the heat to keep the texture creamy.
Ingredients
Total time including resting: 45 min
Directions
Boil the cassava in salted water until extremely tender, testing with a fork to ensure no resistance.
25 minWhile cassava boils, sauté onion and garlic in a skillet until fragrant and golden.
5 minAdd the shredded beef to the skillet, stirring to brown slightly for depth of flavor.
5 minDrain the cassava and mash thoroughly while still hot, mixing in the butter and cream for a velvet texture.
5 minLayer the meat mixture at the bottom of a baking dish.
Spread the mashed cassava evenly over the top, creating a smooth surface.
Sprinkle with Parmesan and bake in a preheated 400°F oven until the top is bubbling and lightly golden.
5 minWine Pairing
Barbera
Red Wine
The BottleGiacomo Conterno Vigna Francia Barbera d'Alba
The high acidity of Barbera is essential for cutting through the richness of the cassava purée. Its bright, red-fruit-forward profile lightens the dense, savory nature of the dried beef.
Nutrition per Serving
620
calories
32g
protein
45g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Collard Greens
Sauté chopped greens with garlic and onion to provide a bitter, earthy contrast to the rich cassava and beef.
Ingredients
Directions
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add onion and sauté until translucent, approximately 3 minutes.
Incorporate garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Add the chiffonaded collard greens in batches, tossing constantly.
Season with salt and sauté for 3 to 5 minutes until just tender yet vibrant.
Remove from heat immediately and serve as a bright, earthy contrast to the rich beef.
Side Dish
Vinegarette Slaw
A quick mix of shredded cabbage and lime vinaigrette adds the essential acidity needed to cut through the heavy casserole.
Ingredients
Directions
Place the shredded cabbage in a large, chilled mixing bowl.
Whisk the olive oil, lime juice, honey, salt, and pepper in a small bowl until emulsified.
Drizzle the vinaigrette over the cabbage immediately before serving to maintain structural integrity.
Toss gently using tongs to ensure an even, light coating.
Fold in the sliced scallions for aromatic brightness.
Serve immediately as a crisp, acidic counterpoint to the rich casserole.
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