Brazilian recipe
Traditional Vaca Atolada Stew (Receita de vaca atolada)
A hearty Brazilian classic, this dish features tender beef ribs slow-cooked with creamy cassava for a rich, comforting meal.
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Ingredients
2 tbsp vegetable oil
1.5 kg beef ribs, cut into pieces
1 tbsp lime juice
1 liter boiling water
500 g cassava (yuca), peeled and cut into chunks
1 malagueta pepper, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
1.5 kg beef ribs, cut into pieces
1 tbsp lime juice
1 liter boiling water
500 g cassava (yuca), peeled and cut into chunks
1 malagueta pepper, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
You can find beef ribs and cassava at your local butcher shop or the produce section of well-stocked supermarkets in the Bahamas. If fresh cassava is unavailable, look for frozen peeled yuca in the frozen food aisle; it is an excellent alternative that saves prep time.
Preparation method
- Heat the oil in a large heavy-bottomed pot over medium-high heat.
- Add the beef ribs and sear them well on all sides until golden brown.
- Pour in the lime juice and the boiling water.
- Reduce heat to low, partially cover the pot, and simmer, stirring occasionally, until the meat is tender. Add extra boiling water if necessary to maintain moisture and prevent the pot from drying out.
- Add the cassava chunks to the pot.
- Stir regularly and continue cooking until the cassava is thoroughly tender and starting to break down, which will naturally thicken the stew.
- Stir in the crushed malagueta pepper and adjust the seasoning with salt to your preference.
- Place the onion slices over the meat and cassava mixture.
- Cover the pot once more 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 softened onions, and serve immediately.
- Pairs perfectly with a side of white rice.
Observations
Vaca Atolada is a robust, soul-warming stew beloved across Brazil. This preparation perfectly marries the succulent, fall-off-the-bone tenderness of beef ribs with the velvety, starch-rich texture of cassava, resulting in a savory dish that is deeply satisfying.
This recipe is ideal for a weekend family lunch or a special gathering. It is designed to impress with its depth of flavor while remaining surprisingly straightforward, making it an excellent introduction to traditional Brazilian home cooking.
This recipe is ideal for a weekend family lunch or a special gathering. It is designed to impress with its depth of flavor while remaining surprisingly straightforward, making it an excellent introduction to traditional Brazilian home cooking.
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