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Creamy Dry Meat Escondidinho
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Ketty Ribeiro
@kettyribs- Ingredients
- Recipe
- Boiled Potato1 kg
- Beef1 kg
- Sour cream240 g
- Cream cheese125 ml
- Milk125 ml
- Butter/Margarine4 tablespoon
- Mozzarella200 g
- Tomato sauce240 ml
- Mash the boiled potatoes and in a pan add the puree, milk, butter and salt. Mix well and cook for 10 minutes, stirring constantly. Reserve.
- The day before the recipe, desalt the carne de sol for 4 to 6 times if necessary. Shred and season in a pan with garlic, onion, cilantro (optional) and tomato sauce to moisten. Be careful not to get soaked. You can add other vegetables if you like.
- Prepare the cream cheese with the curd and the cream. In a pan, heat both ingredients, stirring well until combined. Don't let it boil. Reserve.
- Heat the oven to 180°C for 10 min. Grease a mold or baking sheet with plenty of butter.
- Mounting: Add part of the puree to the bottom of the dish. Spread the corned beef over the entire platter. Spread the cream cheese over the jerky. Cover with the rest of the puree.
- To finish, spread the mozzarella cheese over the puree and put it in the oven for about 20 minutes.
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