Brazilian · intermediate
Brazilian Shredded Beef Escondidinho With Creamy Yucca Mash
A satisfying Brazilian baked skillet layering savory spiced shredded beef beneath a velvety top of mashed cassava root and melted cheese.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place peeled cassava root in a pot of salted water, bring to a boil, and cook for 20 minutes until fork-tender; drain completely.
- 02
Remove any tough fiber strands from cooked cassava, then mash thoroughly with butter, warmed whole milk, and salt until smooth and creamy.
- 03
Heat olive oil in an oven-safe skillet over medium heat, add onion and garlic, cooking for 3 minutes until softened.
- 04
Stir tomato paste into the skillet and cook for 1 minute before folding in shredded beef until coated and warmed through.
- 05
Spread shredded beef into an even layer in the bottom of the skillet.
- 06
Spoon creamy cassava mash over beef layer, spreading evenly with a spatula to seal edges completely.
- 07
Top with shredded mozzarella cheese and broil under high heat for 5 minutes until cheese is golden and bubbling.
- 08
Let rest for 5 minutes before serving directly from skillet.
A LITTLE KITCHEN KNOW-HOW
Layered skillet gratin
Assembling a cooked savory meat base topped with root vegetable purée and cheese, then broiling to form a bubbly crust.
Notes from the kitchen
- Ensure cassava root is boiled until completely tender to prevent lumps in your mash.
- Pre-cooked leftover braised flank or chuck steak works wonderfully for rapid weeknight assembly.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.