Textual Chef Textual Chef

Escondidinho de Carne Seca

A savory casserole featuring desalted shredded beef sautéed with aromatics, layered under a creamy cassava mash and baked with cheese.

70 minMediumServes 6520 cal/serving

BrazilianDinnerStovetop and OvenHigh ProteinGluten-FreeNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 1.5 lbs desalted beef, shredded
  • 2 lbs cassava root, peeled, cubed
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp unsalted butter
  • 1/2 cup whole milk
  • 1/2 cup cream cheese
  • 1 cup mozzarella, shredded
  • 1 tbsp olive oil

Instructions

  1. 1

    Boil 2 lbs peeled, cubed cassava root in a pot of salted water for 20 minutes until fork-tender, then drain and mash until smooth.

  2. 2

    Mix 2 tbsp unsalted butter, 1/2 cup whole milk, and 1/2 cup cream cheese into the mashed cassava until smooth and creamy; set aside.

  3. 3

    Heat 1 tbsp olive oil in a skillet over medium heat, add 1 medium diced yellow onion and 4 minced garlic cloves, and cook until softened.

  4. 4

    Add 1.5 lbs shredded desalted beef to the skillet and cook for 5 minutes, ensuring the internal temperature reaches at least 165°F.

  5. 5

    Spread the beef mixture in a baking dish, cover with the cassava mash, and top with 1 cup shredded mozzarella.

  6. 6

    Bake at 400°F for 20 minutes until the cheese is melted and golden brown.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

What is Escondidinho de Carne Seca?

A savory casserole featuring desalted shredded beef sautéed with aromatics, layered under a creamy cassava mash and baked with cheese. This reference files it under Brazilian dinner: made on the stovetop and in the oven, rated medium and about 70 minutes start to finish.

What temperature do I cook Escondidinho de Carne Seca at?

For Escondidinho de Carne Seca, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork. The oven is also used at 400 F (about 205 C) in step 6.

Can I make Escondidinho de Carne Seca dairy-free?

Not cleanly. Here the dairy (2 tbsp unsalted butter, 1/2 cup whole milk, 1/2 cup cream cheese, 1 cup mozzarella, shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

How much protein is in Escondidinho de Carne Seca?

One serving (the recipe makes 6) has 32 g of protein in about 520 calories, alongside 42 g carbohydrate and 24 g fat, plus 3 g fiber and 890 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How long does Escondidinho de Carne Seca keep?

Refrigerate what is left of Escondidinho de Carne Seca within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Brazilian entries

All Brazilian recipes · All Dinner recipes