Meat, Americas
Beef escondidinho with cassava mash
Beef escondidinho is a Brazilian bake for 4 people, ready in 90 minutes, rated easy, for €3.50 per person. Shredded beef simmers with tomatoes and paprika, then disappears under a layer of cassava mash topped with melted mozzarella. The key to success is a smooth mash and a filling that's neither too dry nor too wet.
Tonight it's escondidinho, a cozy Brazilian bake where shredded beef hides under a blanket of cassava mash.
- Total time
- 1 h 30
- Difficulty
- Easy
- Cost per person
- €3.50
- Calories per person
- 550 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
Escondidinho means hidden in Portuguese, a fitting name for this beef that disappears under a golden, cheesy cassava mash. The chuck roast simmers until it falls apart easily, soaking up the flavor of tomatoes and paprika along the way. Under the melted mozzarella, the cassava mash turns out creamier and slightly sweeter than a potato one, giving this bake a different character from a classic gratin.
This is a good dish for a relaxed Sunday or a weeknight when you have a bit of time to spare, since the beef needs a long simmer. Kids tend to love the soft mash and the melted cheese on top, and meat hidden under a topping is often an easier sell than a visible piece of beef. It also reheats well, which makes it a practical choice when you're having people over.
The ingredients
Frozen foods
- Frozen cassava 800 g
Butcher
- Beef chuck roast 600 g
Fruits and vegetables
- Onion 1
- Garlic 2 cloves
Pantry
- Crushed tomatoesoften in the pantry 200 g
- Paprikaoften in the pantry 1 tsp
- Oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Milk 15 cl
- Butter 40 g
- Shredded mozzarella 150 g
Allergens Lactose
The step by step recipe
-
Simmer the beef in a pot of salted water until it falls apart easily, then shred it. 1 h
Save half a glass of the cooking liquid to moisten the filling.
-
Sauté the onion and garlic in the oil, add the meat, tomatoes, paprika, a splash of cooking liquid, salt and pepper. 12 min
The filling should stay moist without turning watery.
-
Meanwhile, cook the cassava in boiling salted water, then drain it and remove the central fiber. 25 min
Frozen cassava is usually found in the international foods aisle, otherwise use floury potatoes.
-
Mash the cassava with the warm milk and butter until smooth.
Pass it through a food mill for an extra smooth result.
-
Spread the meat in a baking dish, cover with the mash and mozzarella, then bake at 200°C until golden. 20 min
A sprinkle of paprika on top gives it a nice color.
Our tips to get it right
- Shred the beef while it's still warm, it comes apart much more easily than once it has cooled down.
- If the cassava mash feels too thick, loosen it with a bit more warm milk rather than water, to keep it creamy.
- Spread the mozzarella all the way to the edges of the dish so every portion gets its share of golden topping.
The variations
- Swap the chuck roast for ground beef, the filling will cook much faster, in about 10 minutes.
- For a vegetarian version, replace the beef with lentils or textured soy simmered with the same tomatoes and paprika.
- To save time, use pre-cooked cassava mash or peeled, pre-cut potatoes instead of frozen cassava.
What to serve it with
- A simple green salad with lemon
- Steamed white rice on the side
- Sparkling water with lemon
Storage
The bake keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, either before or after baking, for about 2 months. Reheat it in the oven so the top gets crisp again, or in the microwave if you're short on time.
Questions about this dish
Can I use potatoes instead of cassava?
Yes, floury potatoes work well if you can't find frozen cassava. The texture will be slightly less creamy, but the dish stays very close to the original.
Why do I need to remove the fiber in the middle of the cassava?
That fiber is a tough strand that never softens, even after cooking. If you leave it in, the mash ends up with unpleasant stringy bits.
Can I make escondidinho ahead of time?
Yes, you can assemble the dish the day before and keep it in the fridge without baking it. Just pop it in the oven right before serving to melt and brown the cheese.
How do I get a really smooth cassava mash?
Mash the hot cassava with warm milk and butter, then pass it through a food mill. Cold cassava turns gluey and is much harder to smooth out.
How long does it take to make a beef escondidinho with gratinéed cassava mash?
Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a beef escondidinho with gratinéed cassava mash?
About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a beef escondidinho with gratinéed cassava mash cost?
About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose. Always check the labels of the products you buy.
American Cuisines
See all
Meat 
Meat 
Vegetarian 
Fish Beef recipes
See all
Meat 
Meat 
Meat 
Meat