Escondidinho de Carne Seca
A classic Brazilian dish featuring shredded dried beef cooked with spices and covered with a creamy mashed cassava (or potato) topping, then baked until golden.
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.
Quiosque Sambrasil
Escondidinho de Carne Seca reflects Brazil's history, blending indigenous ingredients like cassava (mandioca) with Portuguese culinary techniques and the necessity of preserving meat, resulting in a comforting and flavorful dish deeply rooted in Brazilian culture. The use of dried beef, a common practice in the semi-arid regions of Brazil, combined with the creamy cassava puree showcases the ingenuity in utilizing available resources.
Escondidinho de Carne Seca is considered a comfort food in Brazil, often associated with family gatherings and celebrations.
Regional Variations
Different regions of Brazil have their own variations of Escondidinho. Some use potatoes instead of cassava, while others add cheese or other vegetables to the filling.
Social Significance
This dish is often served during special occasions and represents a shared culinary heritage. It's a symbol of home-style cooking and Brazilian hospitality.
Ingredients and Accessibility
Carne seca, while requiring some preparation, and cassava, are staple ingredients in many parts of Brazil, making this dish accessible to a wide range of people. Its affordability contributes to its popularity.
The dish offers a delightful combination of savory, salty, and creamy textures and flavors.
The primary flavor is the intensely savory and slightly salty 'carne seca' (dried beef), which is typically rehydrated, shredded, and cooked with onions, garlic, tomatoes, and various spices. The creamy mashed cassava (or potato) topping provides a sweet and starchy counterpoint, creating a balanced and satisfying experience. The baking process further enhances the flavors, giving the dish a slightly browned and crispy top.
Soaking the Carne Seca
Properly soaking and changing the water multiple times when rehydrating the carne seca is crucial to remove excess salt.
Mandioca Preparation
When using cassava (mandioca), ensure it is cooked until very soft before mashing to achieve a smooth and creamy texture. Adding a touch of butter or cream can enhance the richness.
Baking Time
Bake until the top is golden brown and bubbly. Keep a close eye on it towards the end of the baking time to prevent burning.
Cheese Addition
Adding a layer of cheese, such as queijo coalho or mozzarella, before baking can add another layer of flavor and texture.
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