Brazilian recipe
Traditional Beef and Cassava Stew (Receita de vaca atolada)
A staple of Brazilian comfort food, this hearty dish marries tender beef ribs with velvety cassava in a slow-cooked, flavorful stew.
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Ingredients
2 tablespoons cooking oil
1.5 kg beef ribs, cut into portions
1 tablespoon lemon juice
1 liter boiling water
500 g cassava (aipim/macaxeira), peeled and cut into chunks
1 malagueta pepper, mashed (or to taste)
1 medium onion, thinly sliced
Salt to taste
1.5 kg beef ribs, cut into portions
1 tablespoon lemon juice
1 liter boiling water
500 g cassava (aipim/macaxeira), peeled and cut into chunks
1 malagueta pepper, mashed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
You can find beef ribs at local butchers or the meat department of general grocery stores. Cassava (often labeled as yuca or manioc) is available in the produce section; if fresh is unavailable, you may find frozen, pre-peeled pieces as a convenient substitute. Use a standard chili pepper if you cannot source malagueta.
Preparation method
- Heat the oil in a large pot over medium-high heat.
- Add the beef ribs and sear them until browned on all sides.
- Drizzle with the lemon juice and pour in the boiling water.
- Cover the pot partially and simmer over low heat, stirring occasionally, until the meat is tender. Add more boiling water if necessary to maintain moisture and prevent the pot from drying out.
- Add the cassava chunks to the pot.
- Stir regularly and continue cooking until the cassava is thoroughly tender and beginning to break down, which will help thicken the broth.
- Season with the mashed malagueta pepper and adjust the salt to your liking.
- Place the sliced onions on top of the meat and cassava.
- Cover the pot again and cook for a few more minutes, just until the onions have wilted but still retain their shape.
- Transfer the ribs and cassava to a serving platter, top with the wilted onions, and serve immediately.
- This dish is best enjoyed served alongside white rice.
Observations
Vaca atolada is a robust and deeply satisfying dish that holds a special place in the heart of Brazilian home cooking. The magic of this recipe lies in the slow simmering process, which transforms beef ribs into succulent, fall-off-the-bone meat, while the cassava breaks down to thicken the broth into a rich, velvety consistency.
This dish is ideal for a hearty family gathering or a cozy dinner. Its deep, savory profile and simple preparation make it a standout choice for those looking to experience the authentic, rustic charm of traditional Brazilian cuisine.
This dish is ideal for a hearty family gathering or a cozy dinner. Its deep, savory profile and simple preparation make it a standout choice for those looking to experience the authentic, rustic charm of traditional Brazilian cuisine.
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