Brazilian Cassava and Dried Beef Gratin
A beloved Brazilian comfort dish featuring silky mashed cassava layered over smoky, savory shredded dried beef, then baked until gloriously golden. This generous gratin brings bold South American flavors to your table and is guaranteed to impress at any family dinner.
🛒 Ingredients
4 servings
- 1 kg cassava (peeled, boiled and mashed)
- 200 ml heavy cream
- 1 tablespoon butter
- 150 ml whole milk
- Salt to taste
- 400 g Brazilian dried beef (carne seca), soaked 12 h, cooked and shredded
- 100 g smoked bacon lardons
- 1 tomato (peeled and diced)
- ½ green bell pepper (diced)
- 1 garlic clove, minced
- 1 large onion (sliced into rings)
- Fresh parsley, chopped, to taste
- 200 g cream cheese
- 80 g grated mozzarella or cheddar
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Directions
- 1
Soak the dried beef in cold water for 12 hours, changing the water 2–3 times to draw out excess salt. Rinse, cover with fresh water and pressure-cook for 40 minutes until very tender. Drain and shred with two forks.
- 2
Mash the boiled cassava while still hot using a potato ricer. In a saucepan over low heat, melt the butter with the milk, stir in the mashed cassava until smooth, then fold in the heavy cream. Season lightly with salt and set aside.
- 3
In a large skillet over medium heat, cook the bacon until golden. Add the garlic, onion and bell pepper; sauté for 3 minutes. Add the shredded beef, tomato and parsley. Stir and cook for 5 more minutes — do not add salt, as the beef is already well-seasoned.
- 4
Preheat the oven to 180 °C / 350 °F. Lightly butter a baking dish.
- 5
Spread the beef mixture evenly across the bottom of the dish.
- 6
Top with the cassava mash, smoothing the surface with a spatula. Dot with cream cheese and sprinkle generously with grated cheese.
- 7
Bake for 30 minutes until the top is deeply golden and bubbling. Rest 5 minutes before serving.
💡 Chef's Tip
For an even creamier mash, stir in a drizzle of olive oil at the end. If Brazilian dried beef is unavailable, air-dried beef or desalted salt cod work beautifully. Serve with white rice and a simple green salad for a complete meal.
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