Brazilian recipe
Easy Traditional Brazilian Beef Ribs and Cassava Stew (Vaca Atolada)
A Brazilian classic, Vaca Atolada combines tender beef ribs with creamy cassava. Quick and flavorful!
0.0 / 5 by 0 avaliações
Ingredients
2 tablespoons oil
1.5 kg beef ribs, cut into pieces
1 tablespoon lemon juice
1 liter boiling water
500 g cassava (also known as yuca or macaxeira), peeled and cut into pieces
1 malagueta pepper, mashed (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 (also known as yuca or macaxeira), peeled and cut into pieces
1 malagueta pepper, mashed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
Beef ribs can be found in the meat section of most supermarkets or at your local butcher. Cassava (also known as yuca or manioc) is often available in the produce section of large supermarkets, sometimes labeled as yuca or manioc. Latin American or international food markets are also excellent places to find it. Malagueta peppers can be found in specialty international food stores or Latin markets; if unavailable, substitute with another small, hot chili pepper like a bird's eye chili, adjusting the quantity to your heat preference.
Preparation method
- In a large pot, heat the oil over medium-high heat
- Add the beef rib pieces and sear them until golden brown on all sides
- Drizzle with lemon juice and add the boiling water
- Cook the ribs over low heat, with the pot semi-covered, stirring occasionally, until the meat is tender
- If necessary, add more boiling water to maintain moisture and prevent drying
- Add the cassava pieces to the pot
- Stir regularly and continue cooking until the cassava is well-cooked and tender, breaking down slightly and helping to thicken the broth
- Season with the mashed malagueta pepper and adjust salt to taste
- Add the onion slices on top of the meat and cassava
- Cover the pot and cook for a few more minutes, just until the onions soften, without losing their shape
- Transfer the beef ribs and cassava to a serving dish, top with the onion slices, and serve immediately
- This dish pairs well with white rice
Observations
Vaca Atolada is a hearty and comforting dish, loved throughout Brazil. Its preparation unites the succulence of beef ribs with the velvety texture of cassava, resulting in a flavorful and easy-to-make stew.
This recipe is perfect for a family lunch or a special dinner, as it impresses with its flavor and simplicity, making it an excellent introduction for those who want to explore more traditional Brazilian cuisine.
This recipe is perfect for a family lunch or a special dinner, as it impresses with its flavor and simplicity, making it an excellent introduction for those who want to explore more traditional Brazilian cuisine.
Ratings and comments