Brazilian recipe
Traditional Vaca Atolada Stew (Receita de vaca atolada)
A hearty Brazilian staple, this dish features succulent beef ribs slow-cooked with creamy cassava until tender and flavorful.
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Ingredients
2 tbsp cooking oil
1.5 kg beef ribs, cut into pieces
1 tbsp lemon juice
1 litre boiling water
500 g cassava (aipim/macaxeira), peeled and cut into chunks
1 malagueta pepper, crushed (to taste)
1 medium onion, sliced into thin rings
Salt to taste
1.5 kg beef ribs, cut into pieces
1 tbsp lemon juice
1 litre boiling water
500 g cassava (aipim/macaxeira), peeled and cut into chunks
1 malagueta pepper, crushed (to taste)
1 medium onion, sliced into thin rings
Salt to taste
Where to find ingredients
You can source fresh beef ribs and root vegetables like cassava from local markets or butchers in The Gambia. If you cannot find fresh cassava, look for frozen chunks in well-stocked supermarkets. Substitute the malagueta pepper with a local chili if necessary, though the original pepper provides the traditional, essential heat.
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 with the lemon juice and pour in the boiling water.
- Reduce to a simmer, partially cover, and cook, stirring occasionally, until the meat is tender. Add more boiling water as needed to ensure the meat remains submerged and does not dry out.
- Incorporate the cassava chunks into the pot.
- Continue to simmer, stirring regularly, until the cassava is thoroughly cooked and tender, allowing it to partially break down to naturally thicken the stew.
- Season with the crushed malagueta pepper and adjust the salt to your preference.
- Layer the sliced onion rings over the meat and cassava mixture.
- Cover the pot and cook for a few more minutes, just until the onions have wilted but still retain their shape.
- Carefully transfer the beef ribs and cassava to a serving platter, garnish with the cooked onion rings, and serve immediately.
- This dish is best enjoyed with a side of steamed white rice.
Observations
Vaca atolada is a robust and comforting dish deeply rooted in Brazilian heritage. The preparation marries the richness of tender beef ribs with the velvety texture of cassava, resulting in a savory stew that is as soul-warming as it is straightforward to prepare.
This recipe is an ideal centerpiece for family gatherings or special dinners. Its impressive depth of flavor and simplicity make it a quintessential introduction to the most traditional side of Brazilian home cooking.
This recipe is an ideal centerpiece for family gatherings or special dinners. Its impressive depth of flavor and simplicity make it a quintessential introduction to the most traditional side of Brazilian home cooking.
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