Brazilian recipe
Traditional Vaca Atolada: Beef and Cassava Stew (Receita de vaca atolada)
A quintessential Brazilian comfort dish, Vaca Atolada pairs tender, slow-cooked beef ribs with creamy, melt-in-your-mouth cassava.
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Ingredients
2 tbsp vegetable oil
1.5 kg beef ribs, cut into portions
1 tbsp lemon juice
1 liter boiling water
500 g cassava (tapioca root), peeled and chopped
1 bird's eye chili, crushed (to taste)
1 medium onion, thinly sliced
Salt to taste
1.5 kg beef ribs, cut into portions
1 tbsp lemon juice
1 liter boiling water
500 g cassava (tapioca root), peeled and chopped
1 bird's eye chili, crushed (to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
Beef ribs are best sourced from local butchers who can provide bone-in cuts. Cassava (often sold as tapioca root) and bird's eye chilies are available in fresh produce markets and local grocery stores. If fresh cassava is unavailable, frozen pre-peeled portions from the freezer section of larger supermarkets serve as an excellent substitute.
Preparation method
- Heat the oil in a large, heavy-bottomed pot over medium-high heat.
- Place the beef rib pieces into the pot and sear them thoroughly on all sides until well browned.
- Pour in the lemon juice and add the boiling water.
- Reduce the heat to low, cover the pot partially, and simmer, stirring occasionally, until the meat is tender and pulling away from the bone; add more boiling water if needed to keep the meat submerged.
- Add the prepared pieces of cassava to the pot.
- Continue to cook, stirring regularly, until the cassava is thoroughly tender and beginning to break apart, which will naturally thicken the stew.
- Season the stew with the crushed bird's eye chili and add salt to your preference.
- Layer the thinly sliced onion rings over the top of the beef and cassava mixture.
- Cover the pot and simmer for a few more minutes until the onions have softened and wilted but still retain their shape.
- Carefully transfer the ribs and cassava to a serving platter, garnish with the cooked onions, and serve hot.
- Serve immediately alongside a portion of steamed white rice.
Observations
Vaca Atolada—which translates to 'bogged-down cow'—is a rustic, hearty stew deeply rooted in Brazilian heritage. The magic of this dish lies in the marriage between rich, succulent beef ribs and the earthy sweetness of cassava, which softens and breaks down to thicken the gravy naturally. It is an uncomplicated, soul-warming meal that reflects the heart of home cooking in Brazil.
Ideal for a long weekend lunch or a cozy gathering, this dish relies on slow-cooking techniques to coax the maximum flavor from the beef. It is a straightforward recipe that delivers profound depth, making it the perfect introduction to the savory, slow-simmered traditions of Brazilian culinary culture.
Ideal for a long weekend lunch or a cozy gathering, this dish relies on slow-cooking techniques to coax the maximum flavor from the beef. It is a straightforward recipe that delivers profound depth, making it the perfect introduction to the savory, slow-simmered traditions of Brazilian culinary culture.
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