Brazilian recipe
Hearty Beef and Cassava Stew (Receita de vaca atolada)
A beloved Brazilian classic, this robust stew features tender beef ribs slow-cooked with creamy cassava for a rich, comforting meal.
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Ingredients
2 tablespoons cooking oil
1.5 kg beef ribs, cut into pieces
1 tablespoon lemon juice
1 liter boiling water
500 g cassava (aipim/macaxeira), 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 tablespoon lemon juice
1 liter boiling water
500 g cassava (aipim/macaxeira), 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, cassava, and fresh produce at local markets or the butcher and vegetable sections of larger supermarkets in Fiji. If fresh malagueta is unavailable, a small bird's eye chili (bula chili) serves as an excellent local substitute to maintain the intended heat.
Preparation method
- Heat the oil in a large heavy-bottomed pot over medium-high heat.
- Add the beef ribs and sear them until they are well browned on all sides.
- Drizzle the lemon juice over the meat and carefully pour in the boiling water.
- Reduce the heat to low, cover the pot partially, and simmer, stirring occasionally, until the beef is tender. If the liquid reduces too much, add a splash more boiling water as needed to keep the meat submerged.
- Add the cassava chunks to the pot.
- Stir periodically and continue to simmer until the cassava is thoroughly cooked and soft, allowing some pieces to break down naturally to thicken the broth.
- Season with the crushed malagueta pepper and adjust the salt levels to your preference.
- Lay the sliced onions over the top of the beef and cassava mixture.
- Cover the pot once more and simmer for a few minutes longer, just until the onions have softened but still retain their shape.
- Transfer the ribs and cassava to a serving platter, garnish with the cooked onions, and serve while piping hot.
- This dish is best enjoyed served alongside a portion of plain white rice.
Observations
Vaca atolada is a cornerstone of traditional Brazilian home cooking, prized for its deep, satisfying flavors and rustic appeal. This dish marries the succulence of beef ribs with the melt-in-the-mouth texture of cassava, which thickens the broth naturally as it cooks. It is an ideal centerpiece for family gatherings, offering a genuine taste of Brazil’s culinary heritage through a simple yet deeply flavorful process.
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