Escondidinho dry meat, traditional easy, Mother’s Day

Escondidinho dried meat: the traditional recipe, with very regional ingredients

Dried meat casserole

By Cris Muratori, from Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. An easy recipe to make, a dish that is enough and does not need others to accompany it.

• Will you make this recipe? Access the FREE SHOPPING LIST HERE.
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• PREPARATION TIME: 1 hour + the time to desalinate the dried meat
• PORTION: 2. To see this recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 1 frying pan, 1 high or large frying pan, 1 sieve (optional), 1 individual refractory(s), 1 potato masher, 1 grater, 1 pressure cooker, 1 colander or sieve, 1 kettle.
• EQUIPMENT: conventional

WANT TO SEE HOW the recipe for ground MEAT ESCANDIDINHO? Click HERE and watch it at TERRA Degusta.

INGREDIENTS, CLICK TO VIEW SHOPPING LIST

Mashed Potatoes with Earth Saffron

• 600 g of whole potatoes, with their skins
• 1/4 of grated parmesan
• 2 tablespoons unsalted butter
• salt
• Pepper
• Nutmeg (optional)
• Ground saffron (optional)

Basic Desalted and Minced Stir-Fried Meat:

• butter or olive oil (see recipe)
• 1 unit(s) onion, thinly sliced, about 1.5cm thick.
• 2 minced garlic cloves
• 1/2 unit(s) seedless red pepper, minced.
• 1 unit(s) of laurel
• 300 g of desalted and pre-cooked minced meat.
• 100 ml of water to taste
• salt
• Pepper
• 30 ml of cachaça
• 4 tbsp(s) diced peeled tomatoes, with juice
• cilantro or chopped parsley.
• Green onion, chopped.

Gratin:

• 2 tablespoons of grated Parmesan or rennet

PRE-PREPARATION:

1. Gather all the ingredients and utensils for the recipe. This recipe can be made in individual refractories if preferred.
2. Desalt clean, fat-free beef jerky at least 6 hours in advance or overnight, changing the water at least 3 times. After desalination, blanch in boiling water, drain and cook, covered with water, in a pressure cooker for 30-40 minutes after boiling. Drain, remove the cooking water, leave to cool slightly and chop. This process can be done ahead of time to make preparation easier.
3. Clean, peel, chop, grate or cut ingredients according to the ingredients list.
4. Put the water to boil in a kettle.
5. Grate cheese for gratin – final assembly.

PREPARATION:

Mashed Potatoes with Earth Saffron:

1. Pierce the potato peel with a fork. Cook the whole potatoes in the microwave on full power for 10 minutes.
2. Gradually increase time as needed until tender to the touch of a fork.

Precooked and minced dried meat:

1. While the potatoes are cooking, heat a deep skillet or large skillet over medium heat with a little butter or olive oil.
2. Add the onion rings, minced garlic, seedless chili and bay leaf and saute until the onion is translucent.
3. Add the desalted, pre-cooked and minced dried meat and season with salt and pepper.
4. Continue braising for about 3 minutes, so that the meat absorbs the flavor of all the seasonings.
5. Sprinkle with the cachaça, raise the heat and let all the alcohol evaporate.
6. Add the peeled tomato with its juice and boiling water and keep on high heat, stirring to incorporate, until a very moist sauce is formed.
7. Remove the bay leaves.
8. Season with salt and pepper and turn off the heat.
9. Add the cilantro or parsley and green onions and mix well.

Mashed Potatoes with Earth Saffron:

1. Remove the skin from the potatoes (let them cool slightly). Pass the juicer through a coarse sieve over a saucepan.
2. Add the other ingredients and seasonings to the puree.
3. Mix well and return to the heat to set the point.
4. Adjust the seasonings: salt and pepper.

Traditional Escondidinho Dried Meat (assembly):

1. Grease a refractory or individual refractories with a drizzle of olive oil.
2. First, put the puree on the bottom, a very thin layer.
3. Then put the braised beef jerky and spread it out well so that it’s the same height.
4. Arrange a new layer of puree on top.
5. Sprinkle with Parmesan or grated rennet.
6. Place in a preheated oven at 220°C and cook for about 10-15 minutes until golden brown.
7. Increase time as needed until cheese is fully browned.

FINISHING AND ASSEMBLY:

1. serve the dried meat skin hot, in the refractory(s) itself. If using individual refractories, place them on dinner or dessert plates.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.