Brazilian recipe
Easy Traditional Beef Ribs with Cassava Stew
A Brazilian classic, Vaca Atolada combines tender beef ribs with creamy cassava. Quick and flavorful!
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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 (aipim/macaxeira), peeled and cut into pieces
1 mashed malagueta pepper (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 (aipim/macaxeira), peeled and cut into pieces
1 mashed malagueta pepper (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
Beef ribs can be found in the meat section of most supermarkets. Cassava (also known as yuca, aipim, or macaxeira) is often found in the produce section of larger supermarkets, especially those with an international foods aisle, or at Latin American or Caribbean markets. Look for firm, smooth roots. Malagueta peppers are a type of chili pepper; you can find them fresh, dried, or in paste form at Latin American or specialty spice stores. If you can't find malagueta peppers, you can substitute with other small, hot chili peppers like bird's eye chilies or habaneros, adjusting the quantity to your spice preference. Onions and basic pantry staples like oil, lemon juice, salt, and water are available at any grocery store.
Preparation method
- In a large pot, heat the oil over medium-high heat
- Add the rib pieces and fry them until browned on all sides
- Drizzle with lemon juice and add the boiling water
- Cook the ribs over low heat, with the pot semi-covered, stirring occasionally, until the meat is tender
- Add more boiling water if necessary to maintain moisture and prevent drying
- Add the cassava pieces to the pot
- Stir regularly and continue cooking until the cassava is well-cooked and tender, slightly breaking down and helping to thicken the broth
- Season with mashed malagueta pepper and adjust salt to taste
- Add the onion slices on top of the meat and cassava
- Cover the pot and cook for a few more minutes, just until the onions soften without losing their shape
- Transfer the ribs and cassava to a serving dish, cover with the onion slices, and serve immediately
- It pairs well with white rice
Observations
Vaca Atolada is a hearty and comforting dish loved throughout Brazil. Its preparation combines the succulence of beef ribs with the velvety texture of cassava, resulting in a flavorful and easy-to-make stew.
This recipe is perfect for a family lunch or a special dinner, as it impresses with its flavor and simplicity, being an excellent introduction for those who want to explore traditional Brazilian cuisine.
This recipe is perfect for a family lunch or a special dinner, as it impresses with its flavor and simplicity, being an excellent introduction for those who want to explore traditional Brazilian cuisine.
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