Brazilian recipe
Traditional Vaca Atolada Stew (Receita de vaca atolada)
A hearty Brazilian staple, this stew pairs melt-in-your-mouth beef ribs with velvety cassava for a rich and comforting meal.
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Ingredients
2 tablespoons cooking oil
1.5 kg beef ribs, cut into portions
1 tablespoon lemon juice
1 litre boiling water
500 g cassava, 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 portions
1 tablespoon lemon juice
1 litre boiling water
500 g cassava, 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 source beef ribs and fresh produce from local butchers or the fresh food section of supermarkets in Gaborone or Francistown. Cassava is often available in international or specialty produce sections. If you cannot find malagueta pepper, a small bird's eye chili is a suitable substitute for the heat level required in this dish.
Preparation method
- Heat the oil in a large heavy-bottomed pot over medium-high heat.
- Place the beef ribs in the pot and sear until browned on all sides.
- Deglaze with the lemon juice and pour in the boiling water.
- Lower the heat and simmer partially covered, stirring occasionally, until the meat is tender, adding more boiling water if necessary to keep the ribs submerged.
- Add the cassava chunks to the pot.
- Continue to cook, stirring regularly, until the cassava is thoroughly tender and begins to break down, which thickens the broth.
- Stir in the crushed malagueta pepper and adjust the seasoning with salt.
- Arrange the onion slices over the top of the beef and cassava mixture.
- Cover the pot and steam for a few additional minutes until the onions have softened but still retain their shape.
- Transfer the stew to a serving platter, garnish with the remaining onions, and serve immediately.
- Serve hot alongside fluffy white rice.
Observations
Vaca Atolada is a robust, soul-warming dish cherished across Brazil. The preparation masterfully combines the succulence of beef ribs with the creamy, starchy texture of cassava, yielding a savory stew that is surprisingly straightforward to master in your own kitchen.
This recipe is an ideal choice for a cozy family lunch or a hearty dinner. It showcases the depth of flavor and unpretentious charm of the Brazilian kitchen, serving as a perfect introduction for anyone looking to explore the country's most traditional and enduring comfort foods.
This recipe is an ideal choice for a cozy family lunch or a hearty dinner. It showcases the depth of flavor and unpretentious charm of the Brazilian kitchen, serving as a perfect introduction for anyone looking to explore the country's most traditional and enduring comfort foods.
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