Hello everyone! Today we are sharing an incredible recipe that is sure to win over your taste buds: Vaca Atolada (Brazilian Beef Short Ribs and Cassava Stew). This combination is simply delicious, and we are confident you will love making it at home. Let’s embark on this culinary journey together and discover all the secrets behind this irresistible, soul-warming dish.
Ingredients:
- 3.3 lbs (1.5 kg) beef short ribs
- Salt to taste
- 5 cloves garlic, minced
- Black pepper to taste
- 2 tbsp apple cider vinegar
- 1 tbsp lard (or vegetable oil)
- 1 onion, chopped
- 1 Fresno chili (or red chili pepper), finely chopped
- 1 green bell pepper, diced
- 1 tomato, chopped
- 1 tsp annatto powder (or paprika)
- 1/2 tsp Bahian seasoning (tempero baiano) or a mix of cumin and oregano
- 1 tbsp tomato paste
- 3.3 lbs (1.5 kg) cassava (yuca), peeled and cubed
- Fresh parsley and scallions, chopped, to taste
How to make Vaca Atolada:
- Season the beef ribs with salt, garlic, black pepper, and vinegar. Let them marinate for 30 minutes.
- In a pressure cooker, melt the lard over medium heat and sauté the onion until golden.
- Add the seasoned ribs to the pot and sear for about 10 minutes.
- Add the Fresno chili, green bell pepper, tomato, annatto powder, Bahian seasoning, and tomato paste. Mix well.
- Pour in enough water to cover the ribs, close the pressure cooker, and cook for 35 to 40 minutes once pressure is reached.
- Carefully release the pressure, add the cubed cassava, and cook for another 3 to 4 minutes (or until tender but not falling apart).
- Finish by garnishing with fresh parsley and scallions.
Pro Tip:
If you prefer, you can season the ribs the night before to let the flavors deepen even more.
Prep Time:
The recipe takes approximately 40 minutes of pressure cooking, plus an additional 4 minutes for the cassava.
Yields:
This hearty stew provides generous portions for the whole family to enjoy.
A Bit of History:
Vaca Atolada is a classic dish from Southern Brazil, famous for the perfect harmony between succulent beef short ribs and creamy, melt-in-your-mouth cassava. This robust dish originated from the rustic traditions of the “tropeiros” (cattle drovers), for whom beef was an essential, hearty staple. Over the years, the recipe has been refined and has captured hearts all across Brazil.
Cooking Vaca Atolada is more than just a task in the kitchen; it’s a celebration of Southern Brazil’s rich gastronomy. The balance of savory flavors and unique textures makes this recipe a true culinary experience. So, why not venture into the kitchen and bring a piece of the Rio Grande do Sul culture to your table?
Share this delight with your friends and family! We hope you enjoyed this culinary tour. Stay tuned for more delicious recipes here on the blog. See you next time!