Brazilian recipe
Classic Vaca Atolada Recipe (Receita de vaca atolada)
A hearty Brazilian staple, this dish pairs melt-in-your-mouth beef ribs with velvety cassava for a rich and comforting stew.
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Ingredients
2 tbsp vegetable oil
1.5 kg beef short ribs, cut into chunks
1 tbsp lemon juice
1 liter boiling water
500 g cassava, peeled and cut into chunks
1 malagueta pepper, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
1.5 kg beef short ribs, cut into chunks
1 tbsp lemon juice
1 liter boiling water
500 g cassava, peeled and cut into chunks
1 malagueta pepper, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
You can find beef short ribs at local butcher shops (butchers in Monrovia often have high-quality cuts). Cassava is widely available at local markets such as Waterside or Red Light Market; look for firm roots. If cassava is unavailable, parsnips can act as a substitute to mimic the starchiness, though the result will differ from the authentic profile.
Preparation method
- Heat the oil in a large heavy-bottomed pot over medium-high heat.
- Add the beef rib chunks and sear 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 beef is tender. Add more boiling water if needed to ensure the pot does not dry out.
- Add the cassava chunks to the pot.
- Stir regularly and continue to cook until the cassava is thoroughly tender, allowing some of it to break down to thicken the stew.
- Season with the crushed malagueta pepper and adjust the salt to your preference.
- Lay the onion slices evenly over the beef and cassava.
- Cover the pot and simmer for a few more minutes, just until the onions have softened.
- Transfer the ribs and cassava to a serving platter, garnish with the cooked onions, and serve immediately.
- Serve hot alongside steamed white rice.
Observations
Vaca atolada is a robust and soul-warming dish, cherished across Brazil for its deep flavors. This classic preparation marries the succulence of beef ribs with the creamy, comforting texture of cassava, resulting in a savory stew that is straightforward to prepare.
This recipe is an ideal choice for a family lunch or a special gathering. It is sure to impress with its depth of flavor and elegant simplicity, serving as a wonderful introduction for those looking to explore the roots of traditional Brazilian home cooking.
This recipe is an ideal choice for a family lunch or a special gathering. It is sure to impress with its depth of flavor and elegant simplicity, serving as a wonderful introduction for those looking to explore the roots of traditional Brazilian home cooking.
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