Recipe for “Escondidinho de carne-seca com chimichurri de Alho Negro” (Dried Beef and Chimichurri Casserole) by Alho Negro, submitted by Alho Negro do Sítio
1. Soak the dried meat (preferably overnight, or at least 6 to 4 hours) and change the water several times to remove the salt from the meat.
Ingredients · Servings 4
- 50g of black garlic chimichurri
- 500g of dried meat
- 1 clove of garlic
- 100 ml of heavy cream
- 1 onion
- 200 ml milk
- 50 ml of coconut milk (optional)
- 120 g of Parmesan cheese
- 50 g of butter
- 500 g of cassava
- 1 finger chili pepper
- Salt to taste
- black pepper to taste
Method · 45 min
- Soak the dried meat (preferably overnight, or at least 6 to 4 hours) and change the water a few times to remove the salt from the meat.
- In a pressure cooker with water, place the cubed dried beef and cook for 30 to 35 minutes. Shred the meat and set aside.
- Cook the cassava with a little salt and then pass it through a potato ricer.
- Next, place the cassava, butter, salt, and milk in a saucepan and mix well.
- Once it's smooth and homogeneous, turn off the heat and add the heavy cream to make it velvety.
- Heat the olive oil and sauté the onion and garlic, add the dried meat, and season with salt and pepper.
- Add the black garlic chimichurri and turn off the heat.
- Grease 4 small bowls or a baking dish, place the dried meat inside, cover with the cassava puree, and top with grated curd cheese.
- Bake until melted and starting to brown. Garnish with chopped chili pepper and serve hot.
- 2. In a pressure cooker with water, place the cubed dried beef and cook for 30 to 35 minutes. Shred the meat and set aside.
- 3. Cook the cassava with a little salt and pass it through a potato ricer.
- 4. Next, place the cassava, butter, salt, and milk in a saucepan and mix well.
- 5. Once smooth and homogeneous, turn off the heat and add the heavy cream to make it velvety.
- 6. Heat the olive oil and sauté the onion and garlic, add the dried meat, and season with salt and pepper.
- 7. Add the black garlic chimichurri and turn off the heat.
- 8. Grease 4 small bowls or a baking dish, place the dried meat inside, cover with the cassava puree, and top with grated curd cheese.
- 9. Bake until melted and starting to brown. Garnish with chopped chili pepper and serve hot.
