Brazilian Escondidinho with Sun-Dried Beef

Directions

1. 1

   Boil the potatoes in salted water until a knife slides through easily. Drain, peel while still warm and mash until smooth.

2. 2

   Melt a knob of margarine in a pan, add the mash and pour in the cream a little at a time until silky. Stir in the requeijão, season with salt and set aside, keeping warm.

3. 3

   Meanwhile, soak the sun-dried beef to remove excess salt, cut into chunks and blanch in boiling water for a few minutes. Drain well.

4. 4

   In a frying pan, brown the beef in a little margarine until golden. Add half the onion and one garlic clove, finely chopped, cook until fragrant, then blitz the mixture until the meat is shredded.

5. 5

   In the same pan, soften the remaining onion and garlic, then add the chopped tomato. Stir in 2 tablespoons of cream and 3 of requeijão — just enough to coat the beef and keep it moist, not a full sauce.

6. 6

   Spread the beef in an ovenproof dish, spoon over the creamy mixture and fold gently. Cover with mozzarella, spread the mash over the top, then add another layer of mozzarella and the grated parmesan.

7. 7

   Bake in a preheated 200 °C (400 °F) oven for 5 to 10 minutes, until the cheese bubbles and turns golden. Serve hot with white rice and shoestring potato sticks, and a glass of red wine.