Cassava Escondidinho recipe with dried meat
The sun-dried meat, different from jerked beef and jerky, undergoes a lighter salting and dehydration process and is widely consumed in typical Mato Grosso do Sul cuisine in many dishes, such as Escondidinho!
With that in mind, here at TudoReceitas I bring you a recipe for cassava escondidinho with very tasty dried meat and with great consistency. Check out how to make Escondidinho with a cassava-based puree and a delicious stuffing of shredded sun-dried meat with creamy cream cheese! If you've already been salivating, check out the step-by-step preparation below in photos and try it at home - I guarantee that everyone will approve of this delicacy.
Ingredients for making Cassava Escondidinho with dried meat:
600 kilograms of peeled cassava
400 kilograms of dried meat
1 seedless tomato
1 clove of garlic
1 cambuci pepper
creamy cheese to taste
1 box of sour cream
oil to taste
200 kilograms of grated mozzarella
50 kilograms of fresh grated parmesan
How to make Cassava Escondidinho with dried meat:
Cook the cassava until it is very soft, almost melting. Then add the cream and a pinch of salt and mix well, to get creamy as in the photo.
Tip: As cassava is very consistent, you can use a mixer or mixer to help mix the puree so that it is very uniform.
For the filling, leave the meat in the sun for a few hours to soak in water, this helps to remove excess salt (about 2 to 3 hours). Then cut it into cubes and press for 30 to 40 minutes or until it is very soft.
While the meat cooks, take this time to chop the seasoning ingredients! Here I used garlic, onion, tomato, cambuci pepper and green smell.
Once the meat is cooked and very tender, just shred it with the help of a fork.
Continue preparing the stuffing of this “Escondidinho” of carne de sol with manioc: in a pan, saute the garlic, onion and pepper with a generous amount of oil.
Add the shredded corned beef, tomato and green scent. Saute a little longer, just to get the flavors from the spices and your filling will be ready!
Butter a glass refractory and pour half of the manioc puree into it.
Arrange the shredded sun-dried meat filling over the manioc puree and add creamy cheese to taste, as shown in the photo.
Now just cover with the rest of the puree and add plenty of grated mozzarella and grated fresh Parmesan on top. Place in a preheated oven at 108 ºC until the cheese is well browned.
Tip: Parmesan helps make that gratin beautiful, don't forget to use it!
And your carne de sol with cassava and curd will be ready! Serve with white rice and salad and bon appetite.
Prepare this suggestion and let us know in the comments what you think! To discover more recipes with dried meat, check out:
Oven-roasted corned beef
Sun beef with manioc puree
sun meat pancake
If you liked the cassava Escondidinho with carne de sol recipe, we suggest you enter our Other Meat Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the mango lassi recipe blogpost/ basil mayonnaise recipe/ polenta gnocchi recipe/ golden honey recipe/ Moroccan lentil salad recipe.