Brazilian recipe
Traditional Beef Rib and Cassava Stew (Receita de vaca atolada)
A hearty Brazilian staple, this stew pairs meltingly tender beef ribs with creamy cassava for a comforting, soul-warming meal.
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Ingredients
2 tablespoons vegetable oil
1.5 kg beef ribs, cut into chunks
1 tablespoon lemon juice
1 litre boiling water
500 g cassava (yuca/manioc), peeled and cut into chunks
1 malagueta chili, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
1.5 kg beef ribs, cut into chunks
1 tablespoon lemon juice
1 litre boiling water
500 g cassava (yuca/manioc), peeled and cut into chunks
1 malagueta chili, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
You can find beef ribs at your local butcher or supermarket meat section; ask for meaty, short-cut ribs. Cassava (often labeled as yuca or manioc) is typically available in the frozen produce section of large supermarkets or Asian grocers. For the malagueta chili, which is a Brazilian staple, check specialty spice shops or substitute with a fresh bird's eye chili if needed.
Preparation method
- Heat the oil in a large, heavy-based pot over medium-high heat.
- Add the beef rib chunks and sear until browned on all sides.
- Drizzle with lemon juice and pour in the boiling water.
- Simmer the ribs over low heat, partially covered, stirring occasionally until the meat is tender. Add more boiling water if needed to keep the meat submerged.
- Add the cassava chunks to the pot.
- Stir regularly and continue cooking until the cassava is thoroughly tender and starting to break down, which helps thicken the sauce.
- Stir in the crushed malagueta chili and season with salt to taste.
- Place the sliced onions over the top of the beef and cassava.
- Cover the pot and cook for a few more minutes, just until the onions have softened but still hold their shape.
- Transfer the ribs and cassava to a serving platter, top with the onions, and serve immediately.
- Serve alongside steamed white rice.
Observations
Vaca atolada is a robust and deeply comforting dish cherished across Brazil. Its preparation marries the richness of succulent beef ribs with the velvety, starchy texture of cassava—locally known as mandioca—creating a slow-cooked stew that is as flavorful as it is satisfying.
This dish is ideal for a weekend family lunch or a special gathering. It impresses with its depth of flavor and unpretentious preparation, serving as an excellent introduction for those eager to explore the heart of traditional Brazilian home cooking.
This dish is ideal for a weekend family lunch or a special gathering. It impresses with its depth of flavor and unpretentious preparation, serving as an excellent introduction for those eager to explore the heart of traditional Brazilian home cooking.
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