Brazilian recipe
Hearty Vaca Atolada Stew (Receita de vaca atolada)
A beloved Brazilian comfort dish featuring tender beef ribs slow-cooked with creamy cassava for a rich, soul-warming result.
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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 chunks
1 malagueta pepper, crushed (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 chunks
1 malagueta pepper, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
You can find beef ribs at local butchers or the meat counter at larger supermarkets in Honiara. Cassava is widely available at the Honiara Central Market or local roadside produce stalls. Use fresh, firm cassava for the best results.
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 well browned on all sides.
- Pour in the lemon juice and add the boiling water.
- Reduce the heat to low, partially cover the pot, and simmer, stirring occasionally, until the meat is tender. Add a little extra boiling water if needed to keep the meat moist.
- Add the chunks of cassava to the pot.
- Stir regularly and continue cooking until the cassava is thoroughly tender; it should start to break down slightly, helping to thicken the broth.
- Season with the crushed malagueta pepper and adjust the salt as preferred.
- Place the onion slices over the meat and cassava.
- Cover the pot and cook for a few more minutes, just until the onions have wilted while retaining their shape.
- Transfer the ribs and cassava to a serving dish, garnish with the cooked onions, and serve immediately.
- Serve hot, ideally with steamed white rice on the side.
Observations
Vaca atolada is a robust and classic dish cherished across Brazil. This hearty stew perfectly marries the succulence of beef ribs with the velvety texture of cassava, creating a flavor-packed meal that is surprisingly straightforward to prepare.
This recipe is ideal for gathering family around the table or serving a special meal. Its depth of flavor and home-style simplicity make it a quintessential introduction to the traditional Brazilian culinary landscape.
This recipe is ideal for gathering family around the table or serving a special meal. Its depth of flavor and home-style simplicity make it a quintessential introduction to the traditional Brazilian culinary landscape.
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