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Dry Meat Escondidinho

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Dry Meat Escondidinho


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Tempo de preparo

70 min(s)


10 servings

  • Ingredients
  • Recipe
  • Dry Meat500 g
  • Cassava1 kg
  • Potatoes4 unit(s)
  • Bay leaf to taste
  • Salt to taste
  • Bacon100 g
  • Onion1 unit(s)
  • Garlic2 unit(s)
  • Tomato1 unit(s)
  • Pepper1 unit(s)
  • Green Smell1 unit(s)
  • Butter1 teaspoon
  • Milk1/2 cup
  • Cottage cheese to taste
  • Parmesan Cheese100 g
  1. Start by cutting the peeled cassava into pieces; Place the cut cassavas in a pressure cooker with three bay leaves and a teaspoon of salt; Add water to the pan, covering with water two to three fingers above the level of the cassava;
  2. Take it to high fire and, after you get pressure, lower the fire and let it cook for 30 minutes; While the cassava is cooking, peel and cut the potatoes into cubes;
  3. Take the cut potatoes to a pot of boiling water; Add a teaspoon of salt to the water with potatoes and let it cook for 10 minutes or until the potatoes are soft; Drain the water and reserve the potatoes; Cut the jerky into cubes and wash in a colander; Take the meat to a pressure cooker and cover with water, at least two fingers above the meat; To remove the salt from the jerky, cook for 25 minutes from the moment the cooker has reached pressure; Drain the water and taste the meat. If it's already desalted, then it's ready. If it is still too salty, repeat the operation; When it is desalted, with the help of a fork, shred the dried meat and reserve;
  4. In a large skillet, brown the bacon and sauté the onion for a couple of minutes or until translucent. Add the minced garlic and saute too; Add the chopped girl's finger pepper.
  5. TIP: if you don't like very spicy foods, remove half of the seeds and the white part of the pepper! After everything is sautéed, add the jerky to the skillet; Mix very well and add the tomato; Finish with chopped green smell and set aside.
  6. Remove the cassava from the pressure and drain the water. TIP: with your fingers, remove the threads that are in the center of the cassava because they get in the way to make the puree. With the help of a fork or potato masher, mash the potatoes and cassava and transfer to a pan. NOTE: Cassava is more rigid and can be more difficult to squeeze. After everything is kneaded, add the butter and milk; Mix everything over low heat until you get a very homogeneous mixture.
  7. In a refractory, place a layer of puree and spread it well, covering the entire bottom; Add the dried meat and spread over the puree layer.
  8. Cover all the jerky with the rest of the puree; Add a layer of cream cheese (the one that comes in a small package) and, on top of the cream cheese, cover with a layer of Parmesan cheese; Bake in a preheated oven at a medium temperature (230°C) for approximately 20 minutes or until browned; Remove from the oven and serve as you like.

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