Aqui, todo tipo de receita tem espaço!

Sun-Dried Meat Escondidinho: An Unparalleled Flavor

Name: Sun-Dried Meat Escondidinho: An Unparalleled Flavor
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g sun-dried beef; 1kg of peeled cassava; 2 tablespoons butter; 1/2 cup milk; 1 medium onion, chopped; 3 cloves garlic, minced; Grated coalho cheese to taste; Seasoning to taste (salt, black pepper)

Por

Master Receita Solta

Sun-Dried Meat Escondidinho: An Unparalleled Flavor

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories840 kcal

Resumo para quem tem pressa

"The authentic escondidinho de carne de sol brings shredded meat sautéed with onion and garlic, hidden between velvety layers of cassava puree and gratin with grated coalho cheese in the oven. A masterpiece of Brazilian cuisine."

Sun-Dried Meat Escondidinho: An Unparalleled Flavor

O Que Você Precisa Saber

- Carne de sol cooked in a pressure cooker for 20 minutes shreds easily while maintaining succulence and balanced salt. - Cooking the cassava in the meat's own broth transfers deep aroma and flavor to the base of the purée. - The grated coalho cheese on top gratins in the oven at 180°C, forming a traditional golden and elastic crust.

Ingredients

Main Course

500g sun-dried beef
1kg of peeled cassava
2 tablespoons butter
1/2 cup milk
1 medium onion, chopped
3 cloves garlic, minced
Grated coalho cheese to taste
Seasoning to taste (salt, black pepper)

Instructions

Main Course

Start by cooking the carne de sol in a pressure cooker with water for about 20 minutes or until it is tender.

After cooking, shred the meat and set aside.

In the same meat broth, cook the cassava until very tender.

Drain the cassava and mash it with a fork or pass it through a ricer.

In a saucepan, melt the butter, sauté the onion and garlic until golden.

Add the mashed cassava along with the milk and mix well until a smooth puree forms.

Season the puree with salt and pepper to taste.

In a refractory dish, make a layer of puree, add the shredded meat, and cover with more puree on top.

Finish by sprinkling grated queijo coalho to taste.

Bake at 180°C for approximately 20 minutes or until the surface is golden.

Remove from the oven, let rest for a few minutes, and serve.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Sun-Dried Meat Escondidinho: An Unparalleled Flavor com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Cook the cassava until it starts to crack to ensure it mashes easily without leaving hard pieces. - Shred the sun-dried beef finely, discarding any sinew and excess fat, before sautéing in butter. - Let it rest for 10 minutes before cutting the portions so that the cassava puree firms up and does not run.

Variations

- Spread a generous layer of creamy cutting requeijão over the shredded carne de sol before covering with the puree. - Add 1 chopped seedless chili pepper and fresh cilantro to the meat sauté for more seasoning. - Brush clarified butter (manteiga de garrafa) over the coalho cheese before putting it in the oven to accentuate the northeastern aroma.

Substitutions

- Traditional Carne de Sol can be replaced by desalted dried meat or cooked and shredded charque. - Cassava (yuca) can be combined with sweet potato or yam for a purée with a sweeter note. - Grated coalho cheese can be replaced by Minas meia cura cheese or fresh parmesan cheese.

How to Store

Store in a closed container in the refrigerator for up to 4 consecutive days without losing quality. To reheat while maintaining the softness of the puree, take it to a medium oven preheated to 180°C for 15 minutes covered with aluminum foil.

Can You Freeze It?

The escondidinho freezes very well assembled for up to 90 days in the freezer. It can be baked directly frozen in the oven at 180°C for 40 to 50 minutes until the center reaches a safe temperature and the coalho cheese bubbles.

What to Serve With

Serve como prato único substancial acompanhado de arroz branco soltinho, salada de folhas de alface com tomate e vinagrete. Harmoniza com cerveja pilsen gelada, refrigerante de caju regional ou caipirinha de limão.