Cassava Mash Bake with Shredded Dried Beef

What you need

• 500 g (1 lb 2 oz) carne seca, Brazilian salt-cured dried beef, cut into large chunks
• 1 kg (2 lb 3 oz) cassava, peeled
• 50 g (3 1/2 tbsp) butter
• 150 ml (2/3 cup) milk, warm, plus more if needed
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 handful flat-leaf parsley, chopped
• 3 spring onions, thinly sliced
• 200 g (7 oz) requeijao, Brazilian cream cheese; smooth cream cheese works
• 100 g (3 1/2 oz) mozzarella, grated
• salt, for the cassava

Method

Restated from the original video

1. 1

   The day before, cover the dried beef with plenty of cold water and leave it in the fridge for 12-24 hours, changing the water 3-4 times to draw out the salt.

2. 2

   Drain the beef, put it in a pot and cover with fresh water. Bring to a boil, drain, then cover with fresh water again and simmer until it shreds easily, 45-60 min.

3. 3

   Meanwhile, quarter the cassava lengthwise, cut out the woody core from each piece and chop the rest into chunks.

4. 4

   Cook the cassava in a pot of well-salted boiling water until completely soft, 25-30 min. Drain.

5. 5

   Mash the hot cassava with the butter and add the warm milk a little at a time. Season with salt and mash to a smooth, thick purée.

6. 6

   Drain the beef, trim off any fat and pull the meat into fine shreds with two forks.

7. 7

   Heat the oil in a large frying pan over medium heat. Cook the onion until soft and translucent, about 5 min. Add the garlic and cook for 1 min.

8. 8

   Stir in the shredded beef and cook until lightly golden and fragrant, about 5 min. Take off the heat and stir in the parsley and spring onions.

9. 9

   Heat the oven to 200 °C (400 °F).

10. 10

    Spread half of the cassava purée in a baking dish about 30 x 20 cm (12 x 8 in). Cover with the beef, then spread the rest of the purée on top.

11. 11

    Spoon the requeijao over the purée and smooth it out, then scatter the mozzarella over it.

12. 12

    Bake until bubbling and golden on top, 15-20 min. Rest for 5 min, then serve hot.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.