Escondidinho de Carne Seca

Ingredients

• 1.5 lbs frozen cassava root (yuca), thawed
• ½ cup whole milk
• 3 tablespoons unsalted butter
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ¾ lbs carne seca (dried beef), thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 whole medium yellow onion
• 3 whole garlic cloves
• 3 whole green scallions (white and light green parts)
• 2 tablespoons fresh parsley, chopped
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese

Instructions

1. 1

   Prepare the cassava purée base. Cut the thawed cassava root into 2-inch chunks and place in a large pot with cold salted water — cover by 2 inches. Bring to a boil over high heat and cook until completely tender when pierced with a fork, about 20-25 minutes. The cassava should fall apart easily when ready.

2. 2

   Drain the cassava thoroughly in a colander, then transfer to a medium bowl. Add 3 tablespoons unsalted butter and 0.5 cup whole milk. Mash with a potato masher until completely smooth and creamy — you should have no lumps. Season with 1 teaspoon kosher salt and 0.25 teaspoon black pepper. Set aside and keep warm.

3. 3

   Prepare the dried beef filling. Soak the 0.75 lbs carne seca in cold water for 15 minutes to remove excess salt — this prevents the dish from becoming overly salty. Drain and pat dry with paper towels. Shred by hand into thin, bite-sized pieces.

4. 4

   Prep the aromatics. Dice 1 medium yellow onion into 0.25-inch pieces. Peel and mince 3 garlic cloves. Trim 3 green scallions and slice into thin rings, keeping white and light green parts separate from the darker green tops.

5. 5

   Begin cooking the beef filling. Heat 2 tablespoons extra-virgin olive oil in a large 12-inch skillet over medium-high heat for 1 minute until shimmering. Add the shredded carne seca and cook without stirring for 2 minutes — you want the edges to brown and crisp slightly. Then stir and break apart any clumps, cooking for another 2-3 minutes until the beef is lightly browned. You should smell a rich, savory aroma.

6. 6

   Add the aromatics to the beef. Reduce heat to medium. Push the cooked beef to the sides of the skillet, then add the diced onion to the center of the pan. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softened. You'll hear a steady sizzle — if it's popping aggressively, lower the heat slightly.

7. 7

   Finish the filling. Add the minced garlic and the white and light green parts of the scallions. Cook for 1 minute, stirring constantly, until fragrant. Stir in 2 tablespoons fresh parsley. Taste the mixture and adjust salt and pepper if needed — remember it will layer with the mild cassava, so the filling should be well-seasoned.

8. 8

   Preheat your oven to 400°F. Lightly butter a 9-by-13-inch baking dish or equivalent 3-quart casserole.

9. 9

   Layer the casserole. Spread half of the cassava purée (about 1.5 cups) evenly across the bottom of the baking dish, using a spatula to create a smooth, even layer. Spoon all of the beef mixture over the cassava, spreading it in an even layer. Top with the remaining cassava purée, smoothing it into an even layer that covers the beef completely — this cassava "blanket" prevents the filling from drying out.

10. 10

    Add the cheese topping. In a small bowl, mix 1 cup shredded mozzarella and 0.5 cup freshly grated Parmesan. Sprinkle evenly across the top of the casserole. Bake at 400°F for 15-18 minutes until the cheese is melted and the top is light golden brown with a few darker spots — this indicates the cheese has begun to caramelize slightly.

11. 11

    Finish and serve. Remove from the oven and let rest for 3-4 minutes so the layers set slightly and are easier to scoop. Garnish with the reserved dark green scallion tops. Spoon generous portions into shallow bowls, making sure each serving has layers of cassava, beef, and melted cheese.

Tools you’ll need

• large pot
• colander
• medium mixing bowl
• potato masher
• 12-inch skillet
• 9-by-13-inch baking dish
• small mixing bowl
• rubber spatula
• oven

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