Brazilian recipe
Easy Traditional Vaca Atolada Recipe (Receita de vaca atolada)
A quintessential Brazilian comfort dish, Vaca Atolada pairs tender beef ribs with creamy cassava for a hearty, flavorful meal.
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Ingredients
2 tablespoons cooking oil
1.5 kg beef ribs, cut into pieces
1 tablespoon lemon juice
1 litre 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 litre 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, onions, and lemons at local butcher shops or community markets like Nakasero Market or Ggaba Market. For cassava (locally known as muhogo), you can easily source fresh roots from neighborhood vendors or produce stands in the local markets. If you cannot find malagueta pepper, you may substitute it with a small amount of fresh bird's eye chili, which offers a similar heat profile.
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 the boiling water.
- Simmer the beef on low heat with the lid partially on, stirring occasionally, until the meat is tender. Add a little more boiling water if necessary to maintain moisture and prevent the pot from drying out.
- Add the cassava chunks to the pot.
- Stir regularly and continue to cook until the cassava is fully cooked and tender; it should soften enough to slightly thicken the broth.
- Season with the crushed malagueta pepper and adjust the salt to your liking.
- Place the sliced onions on top of the beef and cassava.
- Cover the pot and cook for a few more minutes, just until the onions have wilted but still hold their shape.
- Transfer the ribs and cassava to a serving platter, top with the wilted onions, and serve immediately.
- It pairs perfectly with steamed white rice.
Observations
Vaca Atolada is a robust and warming dish cherished across Brazil. This preparation brings together the succulent richness of beef ribs with the velvety texture of cassava, creating a deeply savory stew that is surprisingly straightforward to prepare.
This recipe is ideal for a hearty family lunch or a special dinner. It is a fantastic introduction to traditional Brazilian home cooking, offering a profound depth of flavor that feels both rustic and welcoming.
This recipe is ideal for a hearty family lunch or a special dinner. It is a fantastic introduction to traditional Brazilian home cooking, offering a profound depth of flavor that feels both rustic and welcoming.
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