Brazilian recipe
Traditional Vaca Atolada Stew Recipe (Receita de vaca atolada)
A beloved Brazilian comfort food classic, this hearty stew features tender beef short ribs slow-cooked with creamy cassava. Simple yet incredibly flavorful.
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Ingredients
2 tablespoons cooking oil
1.5 kg beef short ribs, cut into pieces
1 tablespoon lemon juice
1 liter boiling water
500 g cassava (yucca/manioc), 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 pieces
1 tablespoon lemon juice
1 liter boiling water
500 g cassava (yucca/manioc), 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 meat shops or the meat section of major supermarkets. Cassava (often sold as kamoteng kahoy or yucca) is readily available at neighborhood wet markets (palengke) or the produce section of local grocery stores. If you cannot find fresh malagueta pepper, you may use bird's eye chili as a local substitute for similar heat.
Preparation method
- Heat the oil over medium-high heat in a large pot or heavy-bottomed Dutch oven.
- Add the beef short rib pieces to the pot and sear them until browned on all sides.
- Pour in the lemon juice and the boiling water.
- Reduce heat to low and simmer, partially covered, stirring occasionally until the meat is tender. Add more boiling water if necessary to keep the meat submerged and prevent it from drying out.
- Add the cassava chunks to the pot.
- Cook, stirring regularly, until the cassava is thoroughly tender and starting to break apart, which will naturally thicken the stew's broth.
- Season with the crushed malagueta pepper and adjust the salt to your preference.
- Layer 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 softened but still hold their shape.
- Transfer the ribs and cassava to a serving platter, top with the wilted onions, and serve immediately.
- This dish is best enjoyed served alongside a helping of steamed white rice.
Observations
Vaca atolada is a robust and deeply comforting dish cherished across Brazil. Its preparation perfectly marries the succulent richness of beef short ribs with the velvety texture of cassava, resulting in a savory, soul-warming stew that is surprisingly straightforward to prepare.
This recipe is an ideal choice for a relaxed family lunch or a cozy dinner. It impresses with its depth of flavor and rustic charm, serving as a quintessential introduction for those looking to explore the most traditional side of Brazilian home cooking.
This recipe is an ideal choice for a relaxed family lunch or a cozy dinner. It impresses with its depth of flavor and rustic charm, serving as a quintessential introduction for those looking to explore the most traditional side of Brazilian home cooking.
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