Brazilian recipe
Traditional Beef Rib and Cassava Stew (Vaca Atolada)
A quintessential Brazilian classic, this stew perfectly marries tender beef ribs with creamy, melt-in-your-mouth cassava.
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Ingredients
2 tablespoons oil
1.5 kg beef ribs, cut into pieces
1 tablespoon lemon juice
1 liter boiling water
500 g cassava (manioc/yuca), peeled and cut into pieces
1 malagueta pepper, crushed (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 (manioc/yuca), peeled and cut into pieces
1 malagueta pepper, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
Beef ribs and fresh produce can be found at local butchers and grocery stores. Cassava (yuca) is typically found in the produce or frozen section of international markets. As a substitute for fresh malagueta pepper, you may use bird's eye chili.
Preparation method
- Heat the oil in a large pot over medium-high heat.
- Add the rib pieces and sear them until browned on all sides.
- Drizzle with the lemon juice and pour in the boiling water.
- Simmer the ribs over low heat with the lid partially covered, stirring occasionally, until the meat is tender. If necessary, add more boiling water to maintain moisture and prevent it from drying out.
- Add the cassava pieces to the pot.
- Stir regularly and continue cooking until the cassava is thoroughly cooked and soft, starting to break down slightly to help thicken the broth.
- Season with the crushed malagueta pepper and adjust the salt to taste.
- Place the onion slices over the meat and cassava.
- Cover the pot and cook for a few more minutes, just until the onions have wilted while retaining their shape.
- Transfer the ribs and cassava to a platter, top with the onion slices, and serve immediately.
- Pairs perfectly with white rice.
Observations
Vaca atolada is a robust and comforting dish cherished throughout Brazil. Its preparation unites the succulence of beef ribs with the velvety texture of cassava, resulting in a savory, soul-warming stew.
This recipe is perfect for a family lunch or a special dinner, as it impresses with its depth of flavor while remaining wonderfully straightforward to prepare, serving as an excellent introduction to traditional Brazilian cuisine.
This recipe is perfect for a family lunch or a special dinner, as it impresses with its depth of flavor while remaining wonderfully straightforward to prepare, serving as an excellent introduction to traditional Brazilian cuisine.
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