Hidden manioc casserole with dried beef

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Components

• One kilogram of dehydrated meat
• Two mature tomatoes
• Two onions
• Two garlic cloves
• Five sprigs of parsley
• oil as desired
• Add salt and ground pepper gradually, adjusting to taste.

Setup phase

1. Slice the dried meat into 7 cm cubes, which is the perfect size to tenderize it. Rinse thoroughly under running water and put the cubes into a bowl.

1. Place the meat cubes in 5 cups of cold water and refrigerate for 12 hours, making sure to replace the water at least twice during this soaking period.
2. Brush the water off and place the meat into the pressure cooker. Add water until it reaches halfway up the sides of the pan, cover it, and turn the heat to high. Once the pan starts to build pressure, reduce the heat and let it cook for 30 minutes. In the meantime, get the other ingredients ready.
3. Peel and finely slice the onions and garlic. Rinse, dry, and halve the tomatoes; remove the seeds and chop each half into small pieces. Rinse, dry, and pat the parsley dry.
4. Once the cooking time is complete, switch off the heat. Wait for all the pressure to release before opening the pot (or, if you like, use a fork to lift the valve and hasten the process). Reserve half a cup of the cooking liquid and move the meat to a serving dish. Remove any excess fat and shred the warm meat using two forks.
5. Heat a large frying pan over medium heat. While warming water with 2 tablespoons of olive oil, add the onion, season with a pinch of salt, and sauté for 2 minutes until softened. Add garlic and tomato, stirring for 1 minute. Add 2 more tablespoons of olive oil, then add the shredded meat, season with salt and pepper, and sauté for 2 minutes to absorb the flavors. Pour in the reserved cooking water, add the parsley, and mix well. Transfer to a bowl and set aside for assembling.

FOR CASSAVA AND PURIS ASSEMBLY

Components

• One kilogram of peeled cassava
• 1 cup of milk (tea)
• 2½ tablespoons of butter
• season with salt as desired
• 1 cup of finely shredded curly cheese

Ready state

1. Set the oven to a high temperature of 240° C.

1. Slice the manioc into thick pieces about 8 cm long. Put them in a pressure cooker, cover with water without surpassing two-thirds of the pan’s capacity, and heat on high. Once it begins to whistle, reduce the heat and cook for 10 minutes.
2. Switch off the heat and release all the pressure before opening the pot. Drain the water from the manioc and move the pieces to a spacious pan.
3. Remove the central fiber and, while the pieces are still warm, mash them directly in the pan using a vegetable masher (or, if you like, mash the manioc with a fork).
4. Pour in the milk and place the pan over low heat. Stir continuously with a spatula for approximately 5 minutes until a smooth, creamy puree develops. Add salt to taste and incorporate the butter.
5. To prepare the hidden ones: fill 8 separate ramekins with dried beef, top with manioc puree, and sprinkle grated koalaho cheese over them. Bake in the oven for about 20 minutes until the cheese melts and browns. Remove from the oven and serve right away. It pairs wonderfully with lick sauce.

Note: If you prefer, place your hide in one large heat-resistant container that can be used in the oven.

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Hiding may appear time-consuming, but with proper planning, it becomes simpler. You can make the sautéed meat-dryer the day before and prepare the puree on the day of assembly, or assemble the ramequins in advance and refrigerate them to gratinée just before serving (in this case, be sure to take the hiding out of the refrigerator while the oven heats up).

Purchase only what is necessary

Store

Flax Napkin Curry (set of 2), Acervo Paninha

Chief Knife, Zwilling

Tramontine Wooden Table

Pressure Panel, 4.5 liters, Nigro

Mimo Style stainless steel spatula

Cooking without batter, Zwilling J.A. Henckels

Staub silicone scraper

Ramequin with dimensions 8 x 8 x 3.5 cm, made by Mondoceram