Escondidinho de Carne Seca
Shredded dry beef 'escondidinho' (layered dish).
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
O2 Life Restaurant
Escondidinho, meaning 'hidden little one', reflects Brazil's history of resourceful cooking, blending indigenous ingredients like cassava with European techniques and the necessity of preserving food in a hot climate, exemplified by carne seca (dried beef). The dish is a testament to the adaptation and innovation within Brazilian cuisine born from colonial influences and regional variations.
Escondidinho is a comforting and popular dish often associated with family meals and celebrations in Brazil. Its regional variations reflect the diverse culinary traditions across the country.
Regional Variations
Different regions of Brazil feature variations in the preparation of Escondidinho. In the Northeast, cassava (mandioca/aipim) is the most common choice for the mash, reflecting the region's strong cassava cultivation. Other regions might use potatoes, sweet potatoes, or even pumpkin. The type of cheese used also varies based on regional availability and preference.
Comfort Food
Escondidinho is considered a classic Brazilian comfort food. It's a hearty and satisfying dish often served during family gatherings, potlucks, and special occasions. It is a symbol of home-cooked meals and shared moments.
Simplicity and Resourcefulness
The dish embodies Brazilian resourcefulness in cooking. Carne seca was traditionally a way to preserve beef in the hot, dry climate, and Escondidinho provides a delicious way to utilize this preserved meat. The relative simplicity of the dish makes it accessible to home cooks across different socioeconomic backgrounds.
Escondidinho de Carne Seca offers a delightful interplay of savory, creamy, and slightly sweet flavors, combining the saltiness of dried beef with the richness of mashed cassava or potatoes and often a creamy cheese topping.
The primary flavor profile is dominated by the intensely savory and salty taste of 'carne seca' (dried and salted beef), which is typically rehydrated, shredded, and sautéed with onions, garlic, and sometimes bell peppers. This savory filling is then layered beneath a creamy and smooth topping, most commonly made of mashed cassava (mandioca/aipim) or potatoes. Milk, butter, and sometimes cream cheese or requeijão are added to the mash for richness and texture. The dish is often finished with a layer of cheese, such as mozzarella or queijo coalho, that melts and browns in the oven, adding another layer of savory depth.
Proper Hydration of Carne Seca
Soaking the carne seca for an extended period (12-24 hours), changing the water several times, is crucial to remove excess salt. This step prevents the dish from being overly salty.
Achieving a Creamy Mash
Use good quality butter and milk or cream to create a smooth and creamy cassava or potato mash. Adding a touch of nutmeg can enhance the flavor.
Browning the Cheese
Broil the Escondidinho for the last few minutes to achieve a golden brown and bubbly cheese topping. This adds visual appeal and enhances the flavor.
Enhancing the Carne Seca Flavor
Adding Brazilian spices like cumin or smoked paprika to the carne seca during the sautéing process can enhance and deepen the flavor profile of the dish.
Explore additional Escondidinho dishes and restaurants
Explore EscondidinhoDiscover top dining spots and culinary experiences in Itajai.
Explore ItajaiLearn more about the food culture, restaurant scene, and culinary heritage of Brazil.
Explore Brazil