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Cassava cake with pot meat
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
15 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Cassava (for the dough)700 g
- Finely grated semi-cured cheese (for the dough)1/2 cup
- Egg (for the dough)1 unit(s)
- Wheat flour (for the dough)5 tablespoon
- Salt to taste
- Soft coxão cut into 5cm cubes. (for the filling)500 g
- Small onion (for stuffing)1 unit(s)
- Garlic Cloves (for the filling)4 unit(s)
- Bay leaves (for the filling)2 unit(s)
- Olive oil (for the filling)2 tablespoon
- Chopped tomato with skin and seeds (for the filling)1 unit(s)
- Water (for the filling)1 l
- Wheat flour (for the filling)2 tablespoon
- Chopped parsley (for the filling)2 tablespoon
- Salt to taste
- Black pepper to taste
- Peel and chop the cassava into large cubes and remove the thickest fiber in the middle. Place in a pressure cooker, cover with water, season with a pinch of salt. Cover and cook over high heat until it starts to sizzle. Once it starts to release pressure, reduce the heat to medium, and cook for 45 minutes.
- Let the pressure release, drain the water, and with the cassava still hot, in a large bowl, mash it with a fork. (If you have a little extra time, let the mashed cassava cool, so it absorbs the liquids, and we'll need less flour to set). Add the cheese, egg and flour. Knead well with your hands. If necessary, add a little more flour until it loosens from your hands.
- Season the meat cubes with salt and pepper to taste.
- Place a pressure cooker over medium heat with the oil. When hot, brown the meat on all sides. Don't worry if there's a crust left in the pan. This will make it even more delicious. Remove the meat and place on a plate.
- In the same pan, add the onion and scrape the bottom with a spoon. Add the garlic and brown for 1 min. Return the meat to the pan, add the chopped tomato, the bay leaves, shake with water and adjust the seasoning with another pinch of salt. Cover and leave on high heat until you get pressure. Reduce heat to medium and cook for 45 min.
- Let the pressure off, open the pan and remove the pieces of meat with a slotted spoon and shred with a vegetable masher or fork. Strain the broth (freeze it to use in sauces and risottos), return the meat and what was left in the sieve to the pan over medium heat. Add the flour, cook for 2 minutes. Turn off the heat, add the parsley, adjust the salt. Let cool.
- Open discs with the cassava dough and place a spoonful of the filling in the middle. Close the dough over the filling and shape with your hands. I usually do it in a croquette format. Repeat with the rest of the dough and filling.
- Heat a pan with the oil. Test the temperature. Place the dumplings in the pan, making sure they are next to each other. After 2 minutes, stir gently with a slotted spoon, turning the dumplings so they brown evenly. When golden, remove and place on a plate with paper towels to drain the oil.
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