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Escondidinho means little hidden one: savory shredded carne seca hidden under a creamy mash and a golden blanket of melted cheese. In the Northeast the mash is made from manioc, but a silky cauliflower purée with cream cheese is a wonderful keto match. It is a cozy, crowd-pleasing casserole that reheats beautifully.
Per serving: 482 calories · 7.5 g net carbs · 33 g protein · 35 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 1 1/4 pounds carne seca (Brazilian dried salted beef) desalted, cooked and shredded (about 4 cups)
- 2 tablespoons butter for the filling
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 ripe tomato chopped
- 2 tablespoons chopped parsley and scallion
- 1 large head cauliflower cut into florets (about 1 2/3 pounds)
- 4 ounces cream cheese
- 2 tablespoons butter for the mash
- 1/2 teaspoon fine salt
- 1 1/2 cups shredded mozzarella
- 1/3 cup grated Parmesan
Instructions
- The night before, soak the carne seca in cold water in the refrigerator, changing the water 3 or 4 times. The next day, simmer it in fresh water until very tender, about 1 hour (or 30 minutes in a pressure cooker). Drain, cool and shred, discarding any gristle.
- Melt 2 tablespoons of butter in a skillet over medium heat. Cook the onion for 5 minutes, add the garlic and tomato and cook for 5 minutes more. Stir in the shredded beef and herbs and cook for 3 minutes. Taste before adding any salt.
- Steam or boil the cauliflower until very soft, about 12 minutes. Drain well, then let it steam dry in the colander for 5 minutes.
- Purée the cauliflower in a food processor with the cream cheese, 2 tablespoons of butter and the salt until completely smooth.
- Heat the oven to 400°F (200°C). Spread the beef in a 9 by 13-inch baking dish, cover with the cauliflower mash and sprinkle with the mozzarella and Parmesan.
- Bake for 20 to 25 minutes, until bubbling and golden. Rest for 10 minutes before serving.
Notes
Nutrition
About This Dish
Escondidinho is a beloved dish of Brazil's Northeast, where carne seca and macaxeira, as manioc is called in much of the region, are everyday staples. The name comes from the way the filling is hidden under the mash. Carne seca is beef that is heavily salted and dried, a preservation method that let meat travel long distances in the days before refrigeration. Today escondidinho is served all over Brazil, including in fast-casual restaurants and supermarket freezer aisles. Versions made with shrimp, chicken or sun-dried beef are also common.
Pairs Well With
- Brazilian Farofa de Ovo e Bacon, Keto Toasted Farofa with Egg and Bacon
- Brazilian Couve à Mineira, Minas-Style Garlicky Collard Greens
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 4: Churrasco & Beef (Ruins of São Miguel das Missões). See all Brazilian recipes