Brazilian recipe
Hearty Beef and Cassava Stew (Receita de vaca atolada)
A quintessential Brazilian comfort food, this dish features tender beef ribs slow-cooked with creamy cassava for a rich, deeply satisfying result.
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Ingredients
2 tbsp vegetable oil
1.5 kg beef short ribs, cut into pieces
1 tbsp 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
Sea salt to taste
1.5 kg beef short ribs, cut into pieces
1 tbsp 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
Sea salt to taste
Where to find ingredients
Beef ribs and fresh cassava can be sourced from local butcher shops or specialist international grocers. For the cassava, look for firm roots in the fresh produce section; if unavailable fresh, frozen vacuum-packed cassava is an acceptable alternative found in the freezer aisles of larger supermarkets. Malagueta pepper can often be found as a bottled preserve or pickled in specialty aisles.
Preparation method
- Heat the oil in a large heavy-bottomed pot over medium-high heat.
- Add the beef rib pieces and sear them thoroughly until golden brown on all sides.
- Deglaze the pot with the lemon juice and pour in the boiling water.
- Lower the heat and simmer, partially covered, stirring occasionally until the meat begins to tenderise. Add more boiling water if necessary to keep the meat submerged and the pot moist.
- Add the cassava chunks to the pot.
- Continue to cook, stirring regularly, until the cassava is fork-tender and beginning to break down, which will naturally thicken the stew.
- Stir in the crushed malagueta pepper and season with salt to your preference.
- Layer the sliced onions on top of the beef and cassava.
- Cover the pot once more and simmer for a few minutes until the onions have softened but still retain their shape.
- Transfer the beef and cassava to a serving platter, top with the onions, and serve immediately.
- This dish is best enjoyed with a serving of plain white rice.
Observations
Vaca atolada is a robust, soul-warming staple cherished across Brazil. The preparation marries the succulent depth of beef ribs with the velvety texture of cassava, creating a savoury, thickened stew that is surprisingly straightforward to master.
This dish is ideal for a weekend family gathering or a special warming dinner, balancing humble ingredients with impressive depth of flavour. It serves as a perfect introduction to the heart of traditional Brazilian home cooking.
This dish is ideal for a weekend family gathering or a special warming dinner, balancing humble ingredients with impressive depth of flavour. It serves as a perfect introduction to the heart of traditional Brazilian home cooking.
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