Baked cassava purée with dried beef

Baked cassava purée with dried beef

Escondidinho de carne seca

This is Brazil
Stuart Scott


Quantity Ingredient
300g dried salted beef or jerky, soaked in cold water overnight in the refrigerator, (see glossary)
850g cassava, chopped, (see glossary)
50g butter
200ml pouring cream
large pinch nutmeg, freshly grated
sea salt
2 1/2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, chopped
1 handful coriander, chopped
1 handful flat-leaf parsley, chopped
100g cream cheese, chopped
50g parmesan, grated


  1. Put the dried beef in a saucepan of water and slowly bring to a simmer. Cook over a low heat for 2–3 hours, or until tender. Drain well and allow the beef to cool. Using your hands, shred the beef and set aside.
  2. Steam the cassava until tender, then set aside until cool enough to handle. Remove any fibrous strands from the cassava, and transfer to a bowl. Add the butter, half the cream and the nutmeg, and season with sea salt and freshly ground black pepper. Mash the cassava mixture until smooth.
  3. Preheat the oven to 180°C. Grease a 20× 30 cm roasting tin with oil.
  4. Heat the oil in a frying pan over a medium heat. Cook the onion and garlic, stirring occasionally, for 6–7 minutes, or until the onion is soft. Add the chilli and shredded beef, and stir to combine well. Stir in the coriander and parsley, then remove from the heat.
  5. Spread half the cassava mixture over the base of the prepared roasting tin, then top with half the beef mixture. Repeat with the remaining cassava mixture and beef mixture. Scatter the cream cheese and parmesan over the top and drizzle with the remaining cream. Bake for 45–50 minutes, or until golden and bubbling.
This is Brazil
Fernanda de Paula
Shelley Hepworth
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