Vaca Atolada

Name: Vaca Atolada
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 1.5kg beef ribs; 1kg cassava, peeled and cubed; 2 tomatoes, chopped; 2 onions, chopped

Vaca Atolada/VAH-kah ah-toh-LAH-dah/

About this dish

Beef ribs slow-cooked with cassava until the meat falls off the bone, a hearty countryside dish.

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Ingredients

🥩1.5kg beef ribs

🥔1kg cassava, peeled and cubed

🍅2 tomatoes, chopped

🧅2 onions, chopped

Method

Serves 2

Brown the beef ribs, then simmer with onion and tomato until tender.

Add cassava and enough water or stock to cover.

Simmer until the cassava is very soft and the sauce has thickened.

Season with cilantro and green onion.

Serve hot in the thick, stew-like sauce.

✓ What Makes it Authentic

Vaca atolada, meaning 'stuck cow,' is a traditional dish from Brazil's interior, named for the cassava's thick, sticky texture.

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