Lost in the Forest
A dish that smells like a long Sunday lunch: velvety arracacha mash, slowly braised beef and taro leaves for a fresh green note. Baked under parmesan until golden and bubbling, it comes out creamy and deeply comforting. It serves 8 hungry people — and there is rarely any left.
🛒 Ingredients
8 servings
- 2 kg arracacha (mandioquinha / celery-root potato)
- 500 g rump steak, finely diced
- 2 bunches taro leaves (taioba), cut into thin strips
- 2 garlic cloves
- 1 bunch spring onions, finely sliced
- 200 g grated parmesan
- 150 g butter
- 4 onions, thinly sliced into julienne
- 2 beef bouillon cubes dissolved in 1 litre boiling water
- Oil for browning the beef
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Directions
- 1
Brown the beef in hot oil with half of the onions.
- 2
Pour in the bouillon a little at a time until the beef is tender and almost dry, then stir in the rest of the onions and let them soften. Add the taro leaves last, only once the beef is ready.
- 3
Meanwhile, boil the arracacha whole and unpeeled for 30 minutes, or until very tender.
- 4
Mash them, stir in 150 g butter and 100 g grated parmesan, and cook over the heat for 8 minutes.
- 5
In an oven dish, spread a layer of mash, spoon the beef filling over it and cover with the remaining mash.
- 6
Scatter over the rest of the parmesan and bake until golden and gratinated.
💡 Chef's Tip
Warm it through before serving — the mash thickens as it cools. Keep the beef filling dry so the bake holds its shape, and add the taro leaves at the very end to keep their colour and bite.
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