Brazilian Cassava Gratin with Shredded Dried Beef
A soul-warming Brazilian classic that brings everyone to the table: tender shredded dried beef tucked beneath a velvety cassava and cream cheese mash, finished with a golden parmesan crust. Rich, hearty, and deeply satisfying — this is comfort food at its finest.
🛒 Ingredients
6 servings
- 500 g dried salted beef (carne seca) or beef jerky
- 1 medium onion, finely chopped
- 500 g cassava (yuca), peeled and boiled in salted water
- 1 can (200 ml) heavy cream or sour cream
- 200 g cream cheese or ricotta
- 1 vegetable stock cube
- A handful of fresh flat-leaf parsley, chopped
- Grated parmesan, to taste
- Olive oil for cooking
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
The night before, cut the dried beef into cubes and soak in cold water, changing the water every 8 hours to draw out the excess salt.
- 2
The next day, drain the meat and pressure-cook in fresh water for about 50 minutes until very tender and easy to pull apart.
- 3
Drain and let cool slightly, then shred the beef finely using two forks.
- 4
Sauté the chopped onion in a drizzle of olive oil over medium heat until soft and golden.
- 5
Combine the shredded beef with the sautéed onion and chopped parsley. Season to taste.
- 6
Spread the beef mixture evenly over the bottom of a baking dish.
- 7
Mash the cooked cassava until completely smooth. Stir in the cream, cream cheese and crumbled stock cube until you have a creamy, homogeneous purée.
- 8
Spoon the cassava mash over the beef layer and spread into an even, generous layer.
- 9
Sprinkle liberally with grated parmesan.
- 10
Bake in a preheated oven at 180 °C (350 °F) in a water bath for about 40 minutes until golden and bubbling. Serve immediately.
💡 Chef's Tip
The longer you soak the dried beef, the milder the salt — overnight is the sweet spot. Leftovers reheat beautifully and taste even better the next day.
Similar Recipes
Same category — Meats
🍽️ Complete your meal
More ideas to accompany this dish
