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Delicious Escondidinho de Carne Seca: Tradicional do Brasil

Name: Delicious Escondidinho de Carne Seca: Tradicional do Brasil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 kg of shredded dried meat (carne seca); 500 g cooked and mashed sweet potato (or cassava); 1 chopped onion; 2 cloves garlic, minced; 200 g heavy cream; 100 g of grated queijo coalho; 1/2 cup milk; Cheiro-verde a gosto

Por

Master Receita Solta

Delicious Escondidinho de Carne Seca: Tradicional do Brasil

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories840 kcal

Resumo para quem tem pressa

"A traditional Brazilian dish made with desalted and shredded dried beef cooked with garlic, onion, and herbs, topped with velvety sweet potato purée and gratinated with coalho cheese. An oven classic that balances with precision the salt of the meat and the sweetness of the tuber."

Delicious Escondidinho de Carne Seca: Tradicional do Brasil

O Que Você Precisa Saber

- The 40-minute pressure cooking leaves the carne seca fibers at the exact point to shred easily. - The sweet potato puree enriched with heavy cream softens the saline power of the shredded meat. - The grated coalho cheese forms a golden and crispy crust under 180°C heat without releasing excess fat.

Ingredients

Main Course

1 kg of shredded dried meat (carne seca)
500 g cooked and mashed sweet potato (or cassava)
1 chopped onion
2 cloves garlic, minced
200 g heavy cream
100 g of grated queijo coalho
1/2 cup milk
Cheiro-verde a gosto

Instructions

Main Course

Cook the dried meat (carne seca) in a pressure cooker for approximately 40 minutes until tender. Desfie e reserve.

Em outra panela, refogue a cebola e o alho até dourarem.

Add the shredded meat to the sauté and mix well. Add chopped green onions to taste.

In a bowl, mix the mashed sweet potato, heavy cream, and milk until a smooth puree forms.

Preheat the oven to 180°C (350°F).

In a pan, place a layer of the dried meat mixture, followed by the layer of sweet potato puree.

Finish with grated queijo coalho on top.

Bake in the oven for about 25 minutes or until golden.

Equipe sua Cozinha

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Chef Tips

- Desalt the cubed meat in cold water in the fridge for 12 hours, changing the liquid at least three times. - Squeeze the sweet potato while still hot to obtain a silky and uniform puree without hard pieces. - Wait 10 minutes after removing from the oven before slicing so that the layers stabilize in the pan.

Variations

- Spread a generous layer of requeijão over the meat before covering with the mashed potatoes for greater creaminess. - Add clarified butter (manteiga de garrafa) and chopped pimenta-de-cheiro to the dried meat sauté to accentuate the aroma. - Sprinkle fine breadcrumbs mixed with queijo coalho to intensify the crunch of the gratin.

Substitutions

- Sweet potato can be replaced by cooked cassava or English potato in the same proportion of 500g. - Rennet cheese can be swapped for mozzarella or standard Minas cheese, coarsely grated. - The heavy cream can be substituted with creamy requeijão from a tube for a firmer filling.

How to Store

Guarde em recipiente hermético na geladeira por até 4 dias. Reheat in the oven at 180°C covered with aluminum foil for 15 minutes to preserve the moisture of the puree without burning the cheese.

Can You Freeze It?

You can freeze the assembled dish before or after baking for up to 3 months, well wrapped in plastic wrap. Thaw in the refrigerator overnight and take to a medium oven until heated through.

What to Serve With

Serve accompanied by very loose white rice, green leaf salad with tomato, and classic vinaigrette to balance the richness of the queijo coalho.

Frequently Asked Questions

How to desalt carne-seca without removing all the flavor?

Cut the meat into 3 cm cubes and leave it immersed in water in the refrigerator for 12 hours, changing the cold water every 4 hours before pressure cooking.