Brazilian recipe
Hearty Beef and Cassava Stew (Receita de vaca atolada)
A beloved Brazilian staple, this comforting stew features tender beef ribs slow-cooked with creamy cassava. Simple, rustic, and deeply satisfying.
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Ingredients
2 tbsp vegetable oil
1.5 kg beef ribs, cut into pieces
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 ribs, cut into pieces
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 ribs and fresh cassava at local butcher shops or at markets such as those in Maseru. If fresh cassava is unavailable, frozen cassava can often be found in the frozen section of well-stocked supermarkets; just ensure it is pre-peeled and cut.
Preparation method
- Heat the oil in a large heavy-bottomed pot over medium-high heat.
- Add the beef ribs to the pot and sear them until browned on all sides.
- Drizzle with lemon juice and pour in the boiling water.
- Cover the pot partially and simmer over low heat, stirring occasionally, until the beef is tender. If necessary, add a little more boiling water to ensure the meat remains submerged.
- Add the cassava chunks to the pot.
- Continue to cook, stirring regularly, until the cassava is tender and begins to break down, thickening the broth.
- Stir in the crushed malagueta pepper and season with salt to your preference.
- Arrange the sliced onions over the top of the beef and cassava mixture.
- Cover the pot and cook for a few more minutes, just until the onions have wilted but still hold their shape.
- Transfer the beef and cassava to a serving platter, top with the wilted onions, and serve while hot.
- This dish is best enjoyed served alongside a portion of plain white rice.
Observations
Vaca atolada is a robust and iconic dish cherished across Brazil. Its preparation perfectly marries the succulent, fall-off-the-bone beef ribs with the velvety texture of cooked cassava, creating a rich and flavorful stew that feels both homely and impressive.
This recipe is ideal for a hearty family lunch or a cozy dinner. It is a brilliant introduction to traditional Brazilian home cooking, offering a masterclass in how simple ingredients can yield such a complex and satisfying result.
This recipe is ideal for a hearty family lunch or a cozy dinner. It is a brilliant introduction to traditional Brazilian home cooking, offering a masterclass in how simple ingredients can yield such a complex and satisfying result.
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