Brazilian recipe
Easy Traditional Beef and Cassava Stew (vaca atolada)
A beloved Brazilian comfort food, this hearty stew pairs tender beef short ribs with velvety cassava for a simple, flavourful family meal.
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Ingredients
2 tablespoons cooking oil
1.5 kg beef short ribs, cut into pieces
1 tablespoon lemon juice
1 litre boiling water
500 g cassava (tapioca root), peeled and chopped into chunks
1 malagueta chilli, 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 litre boiling water
500 g cassava (tapioca root), peeled and chopped into chunks
1 malagueta chilli, crushed (or to taste)
1 medium onion, thinly sliced
Salt to taste
Where to find ingredients
Beef short ribs are commonly found at local butcher shops or the meat counter of major supermarkets; ask your butcher for ribs cut into stewing chunks. Cassava, often labelled as tapioca root or manioc, is available in the produce section of well-stocked supermarkets or at markets specialising in tropical produce. If fresh cassava is unavailable, you may find it pre-peeled and frozen in the freezer aisle of larger grocery stores. The malagueta chilli can be found at international grocers or Latin-American specialty shops; if you cannot source it, a fresh bird's eye chilli is a suitable heat-matched substitute.
Preparation method
- Heat the cooking oil in a large heavy-bottomed pot over medium-high heat
- Add the beef ribs and sear them until they are well browned on all sides
- Deglaze the pan with the lemon juice and pour in the boiling water
- Simmer the ribs over low heat with the lid partially on, stirring occasionally, until the meat begins to tenderise. If needed, splash in a little extra boiling water to keep the meat submerged and prevent it from drying out
- Stir the cassava chunks into the pot
- Continue cooking, stirring regularly, until the cassava is fork-tender and beginning to break down, which will naturally thicken the stew into a velvety sauce
- Stir in the crushed malagueta chilli and season with salt according to your preference
- Arrange the sliced onions on top of the beef and cassava mixture
- Cover the pot once more and steam for a few minutes until the onions have softened but still hold their shape
- Carefully transfer the stew to a serving platter, ensuring the onion slices are distributed over the top, and serve immediately
- This dish is best enjoyed served alongside a generous portion of white rice
Observations
Vaca atolada is a robust and deeply comforting dish cherished across Brazil. Its preparation perfectly marries the succulent, melt-in-your-mouth richness of beef short ribs with the silky, creamy texture of cassava, creating a stew that is as soul-warming as it is easy to assemble.
This recipe is ideal for a laid-back family lunch or a nourishing dinner. It is a fantastic introduction to traditional Brazilian home cooking, offering big, rustic flavours with straightforward preparation that never fails to impress.
This recipe is ideal for a laid-back family lunch or a nourishing dinner. It is a fantastic introduction to traditional Brazilian home cooking, offering big, rustic flavours with straightforward preparation that never fails to impress.
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