Brazilian recipe
Easy Traditional Vaca Atolada Recipe (Receita de vaca atolada)
A true classic of Brazilian home cooking, Vaca Atolada pairs tender beef ribs with creamy, melting cassava for a deeply comforting stew.
0.0 / 5 by 0 Reviews
Ingredients
2 tbsp oil
1.5 kg beef ribs, cut into pieces
1 tbsp lime 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 tbsp lime 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 and cassava at local markets or butcher shops across the islands. Look for fresh, firm cassava in the produce section; if fresh cassava is unavailable, frozen pre-cut cassava found in the freezer aisle is a reliable substitute.
Preparation method
- Heat the oil in a large pot over medium-high heat.
- Add the beef ribs and sear them until they are browned on all sides.
- Pour in the lime juice and add the boiling water.
- Simmer the ribs over low heat, with the pot partially covered, stirring occasionally until the meat is tender. If necessary, add a little more boiling water to maintain moisture and prevent the pot from drying out.
- Add the cassava chunks to the pot.
- Stir regularly and continue cooking until the cassava is thoroughly cooked and soft, allowing it to break down slightly to thicken the broth.
- Season with the crushed malagueta pepper and adjust the salt to your preference.
- Layer the onion slices over the beef and cassava.
- Cover the pot and cook for a few more minutes, just until the onions have softened but still hold their shape.
- Transfer the ribs and cassava to a serving platter, top with the onions, and serve immediately.
- Goes well with a side of white rice.
Observations
Vaca Atolada is a hearty, soul-warming dish cherished across Brazil. The preparation marries the succulent richness of beef ribs with the velvety, starchy texture of cassava, resulting in a savory stew that is surprisingly straightforward to master.
This recipe is an ideal choice for a family lunch or a special gathering. It is impressive in its depth of flavor yet simple in technique, making it an excellent introduction for anyone looking to explore the most traditional side of Brazilian cuisine.
This recipe is an ideal choice for a family lunch or a special gathering. It is impressive in its depth of flavor yet simple in technique, making it an excellent introduction for anyone looking to explore the most traditional side of Brazilian cuisine.
Ratings and comments