👨‍🍳 조리법

1. 1

   Prepare the Carne Seca: If you haven't already, soak the carne seca in cold water for at least 24 hours, changing the water every 4-6 hours to remove excess salt. After soaking, drain the beef. Place it in a pot, cover with fresh water, and bring to a boil. Simmer for about 45-60 minutes, or until tender. Drain the beef, reserving about 1/2 cup of the cooking liquid. Once cool enough to handle, shred the beef finely using two forks or your fingers. Discard any excess fat or gristle.

   ⏱️ 24+ hours soaking, 1 hour cooking
2. 2

   Cook the Cassava: Peel the cassava, remove the tough central fibrous core, and cut into uniform chunks. Place the cassava in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 20-30 minutes, or until fork-tender. Drain the cassava thoroughly.

   ⏱️ 30 minutes
3. 3

   Make the Cassava Purée: While the cassava is still hot, transfer it to a food processor or a large bowl. Add the heavy cream, butter, and grated Parmesan cheese. Mash or process until very smooth and creamy. Season generously with salt and freshly ground black pepper to taste. If the purée seems too thick, you can add a tablespoon or two of the reserved carne seca cooking liquid or milk.

   ⏱️ 10 minutes
4. 4

   Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the shredded carne seca to the skillet and stir to combine with the onions and garlic. Cook for about 5 minutes, stirring occasionally, allowing the flavors to meld. If the mixture seems dry, add a splash of the reserved cooking liquid. Season with salt and pepper if needed, remembering that carne seca can be salty.

   ⏱️ 15 minutes
5. 5

   Assemble the Escondidinho: Preheat your oven to 180°C (350°F). Lightly grease a baking dish (approximately 9x13 inches or equivalent). Spread half of the creamy cassava purée evenly over the bottom of the dish. Carefully spoon the carne seca filling over the cassava layer, spreading it out evenly. Top the beef layer with the remaining cassava purée, ensuring the beef is completely covered (hence 'hidden').

   ⏱️ 10 minutes
6. 6

   Bake and Serve: Sprinkle the grated mozzarella cheese evenly over the top layer of cassava purée. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through and bubbly around the edges. Let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley or cilantro, if desired.

   ⏱️ 30 minutes baking