Brazilian recipe
Easy Traditional Vaca Atolada
A beloved Brazilian comfort food classic, Vaca Atolada pairs tender beef ribs with a silky, hearty cassava stew. Simple, soul-warming, and perfect for family meals.
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Ingredients
2 tablespoons cooking oil
1.5 kg beef ribs, cut into pieces
1 tablespoon lime juice
1 liter boiling water
500 g cassava, peeled and cut into chunks
1 malagueta pepper, crushed (or to taste)
1 medium onion, thinly sliced into rings
Salt to taste
1.5 kg beef ribs, cut into pieces
1 tablespoon lime juice
1 liter boiling water
500 g cassava, peeled and cut into chunks
1 malagueta pepper, crushed (or to taste)
1 medium onion, thinly sliced into rings
Salt to taste
Where to find ingredients
Beef ribs can be sourced from your local butcher or supermarket; look for bone-in cuts for the best flavor. Cassava (often sold as 'yuca' or 'manioc') is typically found in the produce section of well-stocked supermarkets or at Asian and Latin American specialty markets. Malagueta pepper can be difficult to find fresh; if unavailable, use a small amount of Thai bird's eye chili as a close substitute for heat, or fresh red chili flakes as an alternative.
Preparation method
- Heat the cooking oil in a large pot over medium-high heat
- Sear the beef ribs until they are well-browned on all sides
- Drizzle with the lime 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. Add a splash of boiling water if needed to keep the stew from drying out
- Add the cassava chunks to the pot
- Stir regularly and continue to cook until the cassava is fork-tender and beginning to break down, which thickens the broth naturally
- Season with the crushed malagueta pepper and salt to your liking
- Scatter the onion rings over the top of the beef and cassava
- Cover the pot and let it cook for a few more minutes, just until the onions have softened while holding their shape
- Transfer the ribs and cassava to a large serving platter, top with the onions, and serve immediately
- This dish is best enjoyed served alongside a side of steamed white rice
Observations
Vaca Atolada is a true staple of Brazilian home cooking, cherished for its depth of flavor and effortless preparation. This robust stew marries succulent, slow-cooked beef ribs with the velvety, starch-rich texture of mandioca, creating a meal that feels like a warm hug. It is the ideal choice for a comforting Sunday lunch or a stress-free dinner, offering a genuine taste of Brazil that is both impressive and remarkably simple to master.
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