📝 About This Recipe
Vaca Atolada, literally translating to 'Cow Stuck in the Mud,' is a soul-warming comfort classic hailing from the countryside of Minas Gerais, Brazil. In this thick soup variant, succulent beef short ribs are slow-cooked until they melt into a golden, creamy purée of fresh cassava (yucca). The result is a rich, rib-sticking broth infused with aromatic garlic, smoky paprika, and fresh herbs that captures the heart of Brazilian farm-to-table tradition.
🥗 Ingredients
The Meat & Aromatics
- 2.5 lbs Beef Short Ribs (cut into 2-inch chunks, bone-in preferred)
- 2 tablespoons Olive Oil (for searing)
- 1 large Yellow Onion (finely diced)
- 5 pieces Garlic Cloves (minced into a paste)
- 1 teaspoon Smoked Paprika (adds a subtle campfire depth)
- 2 pieces Bay Leaves (dried)
The 'Mud' (Cassava Base)
- 2 lbs Fresh Cassava (Yucca) (peeled and cut into large chunks)
- 6 cups Beef Broth (low sodium preferred)
- 2 tablespoons Tomato Paste (for color and acidity)
Finishing Touches
- 1/2 cup Scallions (thinly sliced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Lime (cut into wedges for serving)
- Salt and Black Pepper (to taste)
- 1 piece Maluqueta or Jalapeño Pepper (finely minced, optional for heat)
👨🍳 Instructions
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1
Season the beef short ribs generously with salt and black pepper on all sides, pressing the seasoning into the meat.
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2
In a large heavy-bottomed pressure cooker or Dutch oven, heat the olive oil over medium-high heat until shimmering.
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3
Sear the beef chunks in batches to avoid crowding. Cook for 4-5 minutes per side until a deep, dark brown crust forms. Remove meat and set aside.
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4
In the same pot, add the onions and sauté in the beef fat for 5 minutes until translucent and golden. Stir in the garlic and minced chili (if using) for another minute.
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5
Stir in the tomato paste and smoked paprika, cooking for 2 minutes to 'toast' the paste until it turns a brick-red color.
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6
Return the beef to the pot and add the bay leaves and beef broth. If using a pressure cooker, seal and cook for 35 minutes once pressure is reached. If using a Dutch oven, simmer covered for 1.5 to 2 hours.
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7
While the beef is cooking, boil the cassava chunks in a separate pot of salted water for 20 minutes or until fork-tender.
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8
Once the cassava is tender, drain it and carefully remove the woody fibrous core from the center of each piece.
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9
Take half of the cooked cassava and blend it with 1 cup of the cooking liquid until smooth. Mash the other half roughly with a fork to keep some texture.
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10
Release the pressure from the beef pot. The meat should be falling off the bone. Remove the bones if desired.
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11
Stir both the blended and mashed cassava into the beef pot. Simmer uncovered for 10-15 minutes, stirring occasionally to prevent sticking.
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12
The soup should thicken significantly as the cassava starches meld with the broth. Adjust the consistency with a splash of water if it becomes too thick.
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13
Taste and adjust seasoning with salt and pepper. Stir in half of the scallions and cilantro just before turning off the heat.
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14
Ladle the thick soup into deep bowls, ensuring everyone gets a generous piece of tender beef.
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15
Garnish with the remaining fresh herbs and serve immediately with a squeeze of lime.
💡 Chef's Tips
Always remove the central woody vein from the cassava; it never softens and is unpleasant to eat. For the deepest flavor, sear the beef until it is truly dark brown—this 'fond' on the bottom of the pot is the secret to a rich broth. If you can't find fresh cassava, frozen peeled cassava works perfectly and often saves time on prep. This dish is even better the next day as the flavors develop and the soup thickens further. If you prefer a smoother soup, blend more of the cassava; if you like it chunky, blend less.
🍽️ Serving Suggestions
Serve with a side of white rice to soak up the thick, savory gravy. A side of garlicky sautéed collard greens (Couve à Mineira) provides a fresh, bitter contrast to the rich beef. Pair with a cold Brazilian Caipirinha or a crisp pilsner beer to cut through the richness. Offer a small bowl of 'Molho de Pimenta' (hot pepper oil) for those who want an extra kick. Provide crusty sourdough bread for dipping into the 'mud'.