Brazilian recipe
Easy Traditional Vaca Atolada
A beloved Brazilian comfort food, this hearty beef rib and cassava stew is packed with flavor and incredibly tender.
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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 (yuca), peeled and chopped into chunks
1 bird's eye chili, crushed (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 (yuca), peeled and chopped into chunks
1 bird's eye chili, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
Beef ribs can be sourced from any local butcher or large supermarket meat counter; look for bone-in pieces suitable for slow cooking. Cassava, often labeled as yuca or manioc, is widely available in the produce section of local markets or specialized vegetable shops. Bird's eye chili can be found in the fresh produce aisle or international spice section. Use standard cooking oil, onions, and pantry staples available at any grocery store.
Preparation method
- Heat the oil in a large heavy-bottomed pot over medium-high heat
- Brown the beef ribs on all sides until they develop a good crust
- Stir in the lemon juice and pour in the boiling water
- Reduce the heat to low and simmer, partially covered, giving it an occasional stir until the meat becomes tender; add a splash more boiling water if needed to keep the stew from drying out
- Add the cassava chunks into the pot with the beef
- Continue to cook, stirring occasionally, until the cassava is fork-tender and beginning to melt into the broth, thickening the stew nicely
- Season with the crushed bird's eye chili and adjust the salt to your liking
- Layer the sliced onions on top of the beef and cassava
- Cover the pot once more and steam for a few minutes just until the onions have softened but still hold their shape
- Transfer the ribs and cassava to a serving dish, top with the wilted onions, and serve while piping hot
- Enjoy this dish with a side of fluffy white rice
Observations
Vaca atolada is a robust, soul-warming dish that’s a staple in Brazilian kitchens. The secret lies in the long, slow simmer that makes the beef ribs fall-off-the-bone tender, while the cassava breaks down to create a rich, velvety broth. It's an easy, one-pot meal that’s perfect for a Sunday family gathering or a cozy weeknight dinner, offering a true taste of traditional Brazilian cooking.
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