Brazilian recipe
Traditional Vaca Atolada (Receita de vaca atolada)
A quintessential comfort dish, Vaca Atolada pairs tender beef short ribs with creamy, melting cassava for a hearty, authentic meal.
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Ingredients
2 tbsp vegetable oil
1.5 kg beef short ribs, cut into pieces
1 tbsp lemon juice
1 litre boiling water
500 g cassava, peeled and cut into chunks
1 malagueta chilli (or to taste), crushed
1 medium onion, thinly sliced into rings
Salt to taste
1.5 kg beef short ribs, cut into pieces
1 tbsp lemon juice
1 litre boiling water
500 g cassava, peeled and cut into chunks
1 malagueta chilli (or to taste), crushed
1 medium onion, thinly sliced into rings
Salt to taste
Where to find ingredients
Beef short ribs and fresh onions are readily available at local butcheries or supermarket meat counters. Cassava (often sold as manioc or yuca) can be found in the fresh produce section of well-stocked supermarkets or specialized grocers; if unavailable, some prefer high-starch potatoes as a substitute, though cassava is essential for the authentic texture. Malagueta chilli can be sourced at spice shops or specialized international food stores.
Preparation method
- Heat the oil in a large, heavy-bottomed pot over medium-high heat.
- Add the short rib pieces and sear until they are well-browned on all sides.
- Drizzle with the lemon juice and pour in the boiling water.
- Reduce the heat to low, cover partially, and simmer, stirring occasionally, until the meat is tender. Add more boiling water if necessary to keep the meat submerged and moist.
- Stir in the cassava chunks.
- Continue to cook until the cassava is thoroughly tender and beginning to break down, which helps to thicken the stew.
- Season with the crushed malagueta chilli and adjust the salt to your liking.
- Scatter the onion rings evenly over the top of the meat and cassava.
- Cover the pot and cook for a few more minutes, just until the onions have wilted but still retain their shape.
- Carefully transfer the ribs and cassava to a serving platter, top with the onions, and serve immediately.
- This dish is best enjoyed served alongside a generous portion of fluffy white rice.
Observations
Vaca Atolada is a robust and deeply comforting stew that holds a special place in traditional home cooking. This recipe marries the richness of slow-cooked beef short ribs with the velvet texture of cassava, creating a savory, thick sauce that is as straightforward to prepare as it is satisfying.
Ideal for a relaxed family lunch or a hearty weekend dinner, this dish relies on patience and quality ingredients. It is a perfect introduction to the soul-warming, rustic flavours of traditional Brazilian cuisine.
Ideal for a relaxed family lunch or a hearty weekend dinner, this dish relies on patience and quality ingredients. It is a perfect introduction to the soul-warming, rustic flavours of traditional Brazilian cuisine.
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