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Escondidinho de Aipim with Ground Beef: Flavor and Tradition in Every Bite

Name: Escondidinho de Aipim with Ground Beef: Flavor and Tradition in Every Bite
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 kg of cassava (mandioquinha); 500 g of ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon of oil; 1 cup milk; Salt and pepper to taste; Grated cheese (optional for gratin)

Por

Master Receita Solta

Escondidinho de Aipim with Ground Beef: Flavor and Tradition in Every Bite

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories770 kcal

Resumo para quem tem pressa

"The escondidinho de aipim com carne moída combines creamy mashed cassava with a juicy filling of sautéed ground beef and gratinated cheese. It is worth making because it is a substantial dish, traditional to the Brazilian table and that yields plenty."

Escondidinho de Aipim with Ground Beef: Flavor and Tradition in Every Bite

O Que Você Precisa Saber

- Cozimento cuidadoso de 1 kg de aipim em água fervente por 30 minutos até desmanchar e preparo do purê com leite morno - Douramento de 500g de carne moída com cebola picada, alho triturado e óleo vegetal até secar os líquidos da panela - Montagem em travessa untada intercalando o purê encorpado e a carne com finalização de queijo ralado a 180°C

Ingredients

Main Course

1 kg of cassava (mandioquinha)
500 g of ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon of oil
1 cup milk
Salt and pepper to taste
Grated cheese (optional for gratin)

Instructions

Main Course

Cook the cassava in boiling water until soft, about 30 minutes.

In a pot, heat the oil and sauté the onion and garlic until golden.

Add the ground beef and cook until it is well browned.

Season the meat with salt and pepper to taste and set aside.

Drain the cassava and mash it until it forms a puree.

Add the milk to the mash, mixing well, and adjust the salt if necessary.

In a greased pan, place a layer of mashed potatoes, followed by the ground meat.

Finish with the remaining mashed potatoes and spread grated cheese on top, if desired.

Take to the preheated oven at 180°C for approximately 15 minutes or until gratin.

Remove from the oven and let it rest for a few minutes before serving.

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Chef Tips

- Remova a fibra central do aipim cozido antes de amassar para garantir um purê completamente liso - Adicione o leite morno aos poucos ao aipim amassado para controlar o ponto, evitando que a massa amoleça em excesso - Asse a 180°C até as bordas borbulharem e o queijo do topo formar uma crosta dourada e firme

Variations

- Escondidinho com requeijão colocando uma camada generosa de requeijão de bisnaga sobre a carne antes de cobrir com purê - Escondidinho com cheiro-verde finalizando o refogado da carne moída com salsinha e cebolinha picadas frescas - Versão com queijo coalho substituindo o queijo ralado tradicional por fatias ou raspas de queijo coalho no gratinado

Substitutions

- O aipim (mandioca) pode ser substituído por batata-doce, abóbora cabotiá cozida ou inhame amassado - A carne moída pode ser substituída por carne-seca desfiada e dessalgada, carne de sol desfiada ou frango refogado - O leite de vaca do purê pode ser substituído por leite de coco culinário ou caldo do próprio cozimento do aipim

How to Store

Keep the assembled and baked dish in a closed container in the refrigerator for up to 4 days. Reheat in the oven preheated to 180°C for about 15 minutes or in slices in the microwave for 2 to 3 minutes covered so the puree doesn't dry out.

Can You Freeze It?

Freezes very well for up to 90 days in an airtight freezer container. To thaw while maintaining the silky texture of the cassava, transfer to the refrigerator the day before and finish in a conventional oven at 180°C until the center is heated.

What to Serve With

Combines perfectly with well-loose white long-grain rice, fresh carioca beans, and finely sliced collard greens salad sautéed in garlic. A pickled biquinho pepper or mild hot sauce complement very well.

Frequently Asked Questions

What is the difference between aipim, mandioca, and macaxeira in this recipe?

They are regional names for the same edible root (sweet cassava); all work identically producing velvety and consistent puree.

How to facilitate the process of mashing the cassava?

Mash the cassava immediately after cooking while it is still steaming; the hot starch yields easily to a fork or potato masher.

Does the ground beef need to have sauce or should it be dry?

The meat should be moist and well sautéed with onion and garlic, but without excessive liquid broth so as not to soften the layers of cassava puree.

Can I assemble the dish the day before and bake it the next day?

Yes, assemble the baking dish with the mashed potatoes, filling, and cheese, cover with plastic wrap, and leave in the refrigerator; take directly to the heated oven before serving.