This Vaca Atolada (Brazilian Beef and Cassava Stew) recipe has no secrets! It is incredibly flavorful, easy to prepare, and sure to be a crowd-pleaser that will have everyone asking for seconds. Let’s get cooking!
Ingredients for Vaca Atolada:
- 4.4 lbs (2kg) Beef short ribs;
- 3 Beef bouillon cubes;
- Fresh parsley and scallions, chopped to taste;
- Salt to taste;
- Black pepper to taste;
- 3.3 lbs (1.5kg) Cassava (yuca), peeled and chopped;
- 2 Large onions, chopped;
- 5 Garlic cloves, minced.
How to Prepare Vaca Atolada:
- In a pressure cooker, add the beef ribs and cover with water. Add the beef bouillon cubes.
- Place over medium heat and cook for 30 minutes once the pressure cooker reaches full pressure.
- Turn off the heat and allow the pressure to release naturally.
- Carefully remove the ribs from the pot and set them aside.
- In the same pot, add the chopped cassava and a little more water if needed.
- Return to medium heat and cook for 20 minutes once it reaches pressure. Turn off and allow the pressure to release naturally.
- Meanwhile, in a separate large pot, add a drizzle of extra-virgin olive oil.
- Sear the cooked ribs until golden brown. Add the minced garlic, chopped onions, salt, and pepper to taste. Mix well.
- Add the cooked cassava to the pot with the meat, along with a bit of the cooking liquid.
- Simmer over low heat for about 5 minutes. Finish with fresh parsley and scallions, and serve immediately.
Enjoy!
Cooking Tip:
The slower you cook the meat, the more tender and succulent it will become.
Did you know?
The exact origin of vaca atolada is uncertain, but it is believed to have originated in the rural regions of Brazil, such as Minas Gerais and Goiás, where beef is a staple ingredient. The name translates to “stuck cow,” referring to the way the meat is slow-cooked until tender, becoming “stuck” or “mired” in a thick, flavorful broth made from the cassava.
Did you like this recipe? Share it! Check out our website for many more delicious lunch ideas!