BrazilianDinner

Recipe Story

origins & traditions

Escondidinho de Carne Seca is a traditional Brazilian casserole that translates to "little hidden one," referring to the savory dried beef hidden beneath a blanket of smooth, buttery cassava puree. This hearty dish originates from the Northeast region of Brazil and has become a national favorite for family gatherings and special occasions. The dried beef is rehydrated, shredded, and sautéed with aromatic vegetables and spices, creating a rich and flavorful base. The cassava layer provides a creamy, slightly sweet contrast that perfectly complements the salty, umami-rich meat. Topped with cheese and baked until golden, this one-pot wonder delivers layers of texture and taste that showcase the best of Brazilian home cooking. Perfect for feeding a crowd or meal prepping for the week ahead.

Instructions

step by step

0/12 done

Soak 800g dried beef in cold water for 4 hours, changing water twice to remove excess salt. Drain and shred the meat into small pieces.
Peel and cube 1.5kg cassava root into 2-inch pieces. Place in a large pot with salted water and boil for 25-30 minutes until very tender.
While cassava cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 diced onion and 4 minced garlic cloves, sauté for 3 minutes until fragrant.
Add the shredded dried beef to the skillet along with 1 diced bell pepper, 2 diced tomatoes, 1 teaspoon black pepper, and 1 teaspoon paprika. Cook for 10 minutes, stirring occasionally.
Add 1/2 cup tomato sauce to the beef mixture and simmer for 5 minutes. Taste and adjust seasoning if needed. Set aside.
Drain the cooked cassava and return to pot. Add 4 tablespoons butter and 1 cup milk. Mash until smooth and creamy. Season with salt to taste.
Preheat oven to 375°F (190°C). Grease a 9x13 casserole dish with butter.
Spread the beef mixture evenly across the bottom of the casserole dish.
Carefully spread the mashed cassava over the beef layer, smoothing the top with a spatula.
Sprinkle 2 cups shredded mozzarella cheese evenly over the cassava layer.
Bake for 25-30 minutes until cheese is melted and golden brown on top.
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Escondidinho de Carne Seca

5.0 (24)

A beloved Brazilian comfort dish featuring layers of seasoned shredded dried beef covered with creamy mashed cassava, topped with melted cheese and baked until golden and bubbly.

medium

1h 15m

8 servings

Ingredients

0 of 15 checked

Main Protein

800 grams Beef Steak, dried beef, soaked and shredded

Base Layer

1 1/2 kg Sweet Potatoes, cassava root, peeled and cubed

Aromatics

1 pieces Onions, diced
4 cloves Garlic, minced

Vegetables

1 pieces Bell Peppers, diced
2 pieces Tomatoes, diced

Sauce

1/2 cups Tomato Sauce

Dairy

4 tablespoons Butter
1 cups Milk

Topping

2 cups Cheese Mozzarella, shredded

Cooking

2 tablespoons Olive Oil

Seasonings

1 teaspoons Black Pepper
1 teaspoons Paprika
1 teaspoons Salt, to taste

Garnish

2 tablespoons Parsley, chopped (optional)

Chef Tips

expert advice

•For a creamier cassava layer, add an extra tablespoon of butter or a splash of heavy cream.

•Make sure to taste the beef mixture before assembling - if it is too salty, add a splash of water or more tomato sauce.

•For extra richness, mix some cream cheese into the cassava layer.

•You can prepare this dish ahead of time and refrigerate unbaked for up to 24 hours - just add 10 minutes to the baking time if cooking from cold.

•For a crispy cheese topping, broil for the last 2-3 minutes of cooking.

•Leftovers actually taste better the next day as the flavors meld together.

Variations & Substitutions

make it your own

•If you cannot find cassava, you can substitute with sweet potatoes or regular potatoes, though the authentic flavor will differ.

•The dried beef can be substituted with fresh beef that has been heavily salted and dried overnight, though traditional carne seca provides the best flavor.

Serving & Pairings

what goes well

•This dish pairs beautifully with a simple green salad and white rice on the side.

Storage & Reheating

keeping it fresh

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, portion into individual servings and freeze for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil before freezing to prevent freezer burn.

Reheating

To reheat refrigerated portions, microwave on medium power for 2-3 minutes or until heated through. For oven reheating, cover with foil and bake at 350°F for 15-20 minutes. For frozen portions, thaw overnight in refrigerator before reheating. Add a tablespoon of milk or butter when reheating to restore creaminess to the cassava layer.