Escondidinho de Carne Seca
A classic Brazilian dish featuring shredded dried beef (carne seca) baked under a creamy mashed cassava or potato topping. It is usually served hot and is a very popular and tasty dish.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Escondidinho reflects Brazil's history of resourcefulness and culinary adaptation. The dish likely emerged from combining readily available ingredients in the arid Northeastern region, where carne seca (dried beef) was a staple due to its long shelf life. The use of cassava or potatoes as a creamy topping indicates influences from indigenous and European cooking traditions respectively.
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Escondidinho is more than just a meal; it is a symbol of Brazilian resourcefulness, home cooking, and regional pride, particularly in the Northeast.
Regional Variation
Escondidinho recipes vary greatly depending on the region. In the Northeast, cassava (mandioca) is almost always used for the puree, reflecting its abundance. In other regions, potatoes are more common.
Comfort Food
Escondidinho is considered a quintessential comfort food in Brazil. It's often made for family gatherings and special occasions, evoking feelings of warmth and nostalgia.
Ingredient Availability
The dish demonstrates how Brazilian cuisine adapts to the available ingredients in each region. Carne seca, being shelf-stable, made it ideal for areas without reliable refrigeration.
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Escondidinho de Carne Seca offers a delightful combination of savory, salty, and creamy flavors, creating a comforting and satisfying experience.
The primary flavor profile comes from the carne seca, which provides a concentrated salty and umami taste. It is typically shredded and cooked with onions, garlic, and sometimes bell peppers, adding aromatic and slightly sweet notes. The creamy cassava (mandioca) or potato topping provides a smooth, rich counterpoint to the intense flavor of the beef, and the addition of cheese, if used, adds another layer of salty and savory complexity.
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Soaking the Carne Seca
Properly desalted carne seca is crucial. Soak the beef for 24-48 hours, changing the water several times, to remove excess salt. Taste test before cooking.
Creamy Topping
For a smoother and creamier topping, use a potato ricer or food mill to mash the cassava or potatoes. Add butter, cream, or milk for richness.
Browning the Top
Bake the Escondidinho until the topping is golden brown and bubbly. A quick broil at the end can enhance the color and texture.
Seasoning
Be mindful of the salt content from the carne seca. Taste as you go and adjust seasoning accordingly. Other spices like paprika, cumin, or chili powder can add depth of flavor.
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