Dried meat hideaway with cassava is extremely tasty!

Today we are going to try a classic from the kitchen, the escondidinho de carne seca com mandioca (dried meat with cassava) that combines fantastic flavors from these incredible ingredients, and on top of that it has a very practical recipe, there is no excuse not to make it!

Every Brazilian loves escondidinho, regardless of the dough or filling!

Finally, our team will teach you a recipe for dried meat and cassava pie which seems like a lot of work, but with all the tips we're going to give you, you won't even notice all the preparation and you'll get a sensational result!

Ingredients for the dried meat and cassava ...

For the dried meat:

• 1 kg of dried meat
• 2 ripe tomatoes
• 5 sprigs of parsley
• 2 onions
• 2 garlic cloves
• Olive oil to taste
• Salt and freshly ground black pepper to taste

For the cassava puree:

• 1 kg of peeled cassava
• 1 cup (tea) of milk
• 2 ½ tablespoons butter
• salt to taste
• 1 cup (tea) of finely grated curd cheese

METHOD OF PREPARATION:

Dried meat:

1. First, cut the dried meat into cubes and then desalt it. To do this, wash and place the cubes in a container and cover them with water (5 teacups), placing them in the refrigerator for 12 hours. While desalting the dried meat, change the water at least twice.
2. After draining the water, transfer the meat to the pressure cooker, cover it with water until it reaches halfway up the pan and cover it. Then put it on high heat. When the pan reaches pressure, lower the heat and cook for another 30 minutes.
3. While the meat is cooking, prepare the onions and garlic, peeling them and cutting the tomatoes in half, discarding their seeds and cutting the halves into small cubes and sprinkling with a good portion of parsley.
4. Turn off the heat once the meat is cooked and let the pressure out by lifting the valve with a fork. Then, reserve ½ cup of the meat broth and transfer it to a baking dish. Then remove all excess fat and use two forks to shred the meat while it is still hot.
5. Now heat a large pan over medium heat with olive oil, onion and a pinch of salt and sauté for 2 minutes until golden, add the garlic and tomato, stirring a little more. Then add more olive oil.
6. Then add the shredded meat, sauté with salt and pepper for another 2 minutes, add the broth, parsley and mix everything together. Transfer to a bowl and set aside.

Cassava puree and assembly:

1. Roughly slice the cassava and place it in the pressure cooker, cover with water, without exceeding ⅔ of the pan, and leave it on high heat. As soon as it reaches pressure, cook for 10 minutes on low heat. Then turn off the heat and wait for the pressure to release.
2. Then drain the cassava and transfer it to a large pan. Once you have removed all the fibers from the cassava, mash the cassava while it is still hot in the pan. You can do this with a fork or a masher.
3. Then, with the pan on low heat, add the milk and stir with a spatula for 5 minutes until you get a creamy puree. Add the butter and a pinch of salt and mix.
4. For assembly: Pour the dried meat into a large dish and spread the cassava puree over it and sprinkle grated curd cheese. Transfer to the preheated oven (240° C) for 20 minutes to brown, or until the cheese melts and browns. Remove from the oven and serve immediately.

Additional Information:

• Preparation: Escondidinho can be prepared in two stages, one day before the dried meat stew and the next day the puree.
• How to serve: you can make individual servings in ramekins, you will need 8 for this amount of ingredients.

But this recipe dried meat and cassava pie It's spectacular, as it yields a lot and practically doesn't require any side dishes.

Did you like it? Then also see how to make a menu of complete lunch that is ready in up to 45 minutes!