Dried Beef and Cassava Escondidinho Recipe

A recipe for dried meat and cassava hideaway It's an incredible option to serve independently or even with that white rice that just came out of the heat. With a unique flavor and creaminess that will whet your taste buds. 

Precisely for this reason, here we have separated the step-by-step instructions that you must follow to prepare this dish, including how to desalt the meat and prepare the mouth-watering puree. In fact, you can use this puree combined with other fillings and the result will also be fantastic. 

It is worth highlighting that the cassava has a different appearance. In addition to a shorter cooking time. However, if you notice that it is taking a long time to soften, you can give it a thermal shock. In other words, changing the boiling water for cold water and putting it to cook again. Well, let's get started! 

Recipe for dried meat and cassava hideaway

To begin with, let’s look at the ingredients for the puree. So, separate: 3 tablespoons of butter (full, but don't overdo it), salt to taste, half a cup of cream and 800g of cassava. Start by putting the cassava to cook and remember the thermal shock tip, if necessary. 

For the filling, you will use: 3 tablespoons of butter, 1 onion, 2 cloves of garlic, 1 kg of dried meat, 1 large green pepper, 2 large tomatoes, 1 cup of grated rennet cheese, mozzarella, salt and green scent to taste. 

The ideal is to start with the simple preparation of the ingredients. Then, finely chop the onion and garlic into small cubes. Remove the seeds from the peppers and tomatoes and chop them into cubes as well. Finally, it's time to desalt the meat. This way, place the meat in a pan with water (until covered) and let it boil. You will drain the water from the meat and repeat this twice more. When you're done, shred everything. 

Method of preparation 

Preparing the dried meat and cassava escondidinho recipe is easy. Let's start with the filling. Then, put the butter to melt in a pan and add the onion, until wilted. Add the garlic, just to brown it. Then, add the shredded meat, tomatoes, peppers, green chillies and salt (be careful with the salt). Mix everything and let it fry quickly. Reserve. 

Now, let's get to the puree. With the cassava already cooked. Knead everything very well. Place the butter in a pan until it melts and add the puree and cream. Keep stirring until everything is incorporated and add salt. However, be careful with salt, always remembering that dried meat has a stronger flavor. 

Assembly begins with a clean glass refractory. Grease with butter and add all the filling. On top, add the puree, use a spoon to press lightly, settling everything and leaving it straight in the container. At the end, add the mozzarella and coalho cheese. Bake in a medium oven for 15 minutes, at 180º, until browned. Now, just serve! 

Secret to shredding the meat 

Shredding meat is one of the challenges in the kitchen, as no one likes to spend several minutes separating the pieces. In fact, the same goes for chicken. Generally, the tip is to use a fork, holding one part and pulling with the cutlery. You can also use two forks, pulling on opposite sides. 

However, a more practical way is to use a pressure cooker. So, use this pan now to cook and desalt the meat. All you need to do is, after desalting, remove all the water and cover the pan. Now, you will shake or shake the pan (with ease). Put strength in your arm, hold on tight and do this for a minute. 

Another tip that might work is to use a potato masher. The visual effect isn't that pretty, but it works. And, you can also use a processor. For recipes like Escondidinho, these tips work, as you will be mixing it with other ingredients. 

Recipe for dried meat and cassava hideaway: cream tips 

For lovers of succulent recipes, creams are a good choice. The first is the white sauce. So, separate: 3 glasses of milk, 1 tablespoon of cornstarch, salt and oregano to taste. Put everything in a pan and mix well, until the cornstarch disappears. Turn on medium heat and continue stirring until it thickens. The tip is to leave it at cream point. Then, mix with the meat (without the cream). 

Another tip is the 4 cheese cream. If necessary: half a cup of milk, 1 tablespoon of butter, 1 box of cream, 2 tablespoons of cream cheese, 100g of mozzarella, ¼ cup of provolone, ¼ cup of gorgonzola and half a cup of parmesan. All cheese must be grated. Melt the butter and add the milk. When it boils, add the cream and, before boiling, add the cheeses, one by one. Ready, just stir until it reaches a creamy state and place on top of the filling (without the cream). 

Finally, the third sauce is for tomato lovers. To do this, you will put 3 tablespoons of olive oil in a pan and add 2 chopped garlic cloves. Then, add 300g of chopped cherry tomatoes. Season with salt and pepper and stir well. When the tomatoes soften, add half a cup of grated Parmesan, 3 well-flavoured spoons of cream cheese and half a cup of fresh basil. Stir well and, when incorporated, it's ready.