Brazilian recipe
Hearty Beef and Cassava Stew (Receita de vaca atolada)
A quintessential Brazilian comfort dish, this recipe pairs succulent beef ribs with creamy, slow-cooked cassava for a deep, satisfying flavor.
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Ingredients
2 tbsp vegetable oil
1.5 kg beef short ribs, cut into pieces
1 tbsp lemon 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 short ribs, cut into pieces
1 tbsp lemon 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 short ribs at your local butcher shop or the meat department of any major grocery store. Cassava (often labeled as yuca or manioc) is typically available in the produce section of international markets or well-stocked grocers. If you cannot find fresh malagueta peppers, you can substitute with a small amount of habanero or a splash of piri-piri sauce for heat.
Preparation method
- Heat the oil in a large heavy-bottomed pot over medium-high heat.
- Add the beef ribs and sear them until browned on all sides.
- Drizzle with the lemon juice and carefully pour in the boiling water.
- Reduce heat to low, partially cover, and simmer, stirring occasionally, until the meat is tender. Add extra 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 tender and begins to break down, thickening the broth.
- Season with the crushed malagueta pepper and adjust the salt to your preference.
- Place the onion slices over the meat and cassava.
- Cover the pot and simmer for a few more minutes, just until the onions have softened.
- Transfer the ribs and cassava to a serving platter, garnish with the softened onions, and serve immediately.
- This dish is best enjoyed accompanied by simple steamed white rice.
Observations
Vaca atolada is a robust and soul-warming staple cherished across Brazil. The preparation masterfully marries the tenderness of beef ribs with the velvety starchiness of cassava, creating a savory, thick stew that is surprisingly straightforward to execute.
This dish is ideal for a hearty family lunch or a cozy dinner gathering. It impresses with its depth of flavor and home-style simplicity, serving as a perfect introduction to the heart of traditional Brazilian cooking.
This dish is ideal for a hearty family lunch or a cozy dinner gathering. It impresses with its depth of flavor and home-style simplicity, serving as a perfect introduction to the heart of traditional Brazilian cooking.
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