Brazilian recipe
Traditional Easy Vaca Atolada (Receita de vaca atolada)
A beloved Brazilian staple, Vaca Atolada brings together tender beef ribs and creamy cassava in a rich, comforting stew. Simple to make and full of flavor.
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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 (yuca), peeled and cut into chunks
1 malagueta chili, 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 (yuca), peeled and cut into chunks
1 malagueta chili, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
Beef ribs can be sourced from local butchers (qasai). Cassava (yuca) and malagueta chili or similar hot peppers are available in large vegetable markets (sabzi mandi) or select grocery stores. Substitutes: If malagueta chili is unavailable, a bird's eye chili can be used.
Preparation method
- Heat the oil in a large heavy-bottomed pot over medium-high heat.
- Add the beef rib pieces and sear them until they are browned on all sides.
- Pour in the lemon juice and add the boiling water.
- Lower the heat and simmer, partially covered, stirring occasionally until the meat becomes tender. Add more boiling water if needed to keep the meat moist.
- Add the chunks of cassava to the pot.
- Continue to cook, stirring occasionally, until the cassava is thoroughly tender and begins to break down, thickening the broth.
- Season with the crushed malagueta chili and adjust the salt to your preference.
- Place 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 maintain their shape.
- Transfer the ribs and cassava to a serving platter, top with the onions, and serve immediately.
- This dish pairs perfectly with a side of steamed white rice.
Observations
Vaca Atolada is a hearty and soul-warming dish, cherished across Brazil. This recipe marries the succulence of beef ribs with the velvety texture of cassava, resulting in a savory, soul-satisfying stew that is surprisingly straightforward to prepare.
Ideal for a family lunch or a special dinner, this dish stands out for its deep flavor and rustic simplicity. It serves as a fantastic introduction for anyone eager to explore the authentic, traditional flavors of Brazilian home cooking.
Ideal for a family lunch or a special dinner, this dish stands out for its deep flavor and rustic simplicity. It serves as a fantastic introduction for anyone eager to explore the authentic, traditional flavors of Brazilian home cooking.
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