📝 About This Recipe
Hailing from the rustic heart of Minas Gerais, Vaca Atolada (literally 'cow stuck in the mud') is the ultimate Brazilian comfort food. This slow-cooked masterpiece features succulent beef short ribs that melt off the bone into a thick, velvety gravy enriched by creamy cassava root. It is a celebration of 'Comida Mineira,' offering a deep, savory profile balanced by fresh herbs and a hint of traditional spice.
🥗 Ingredients
The Meat
- 3 pounds Beef Short Ribs (cut into individual bone-in pieces)
- 1 Lime juice (freshly squeezed for marinating)
- 2 teaspoons Salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
The Aromatics & Base
- 4 ounces Bacon (finely diced for rendering fat)
- 1 large Yellow onion (finely diced)
- 6 Garlic cloves (minced or smashed in a mortar)
- 2 medium Roma tomatoes (seeded and chopped)
- 1 tablespoon Colorau (Annatto powder) (or smoked paprika for color)
- 4 cups Beef broth (low sodium)
- 2 Bay leaves (dried)
The 'Mud' (Cassava)
- 2 pounds Cassava (Yuca) (peeled, woody core removed, cut into 1.5-inch cubes)
- 1 Dedo-de-moça chili (seeded and minced (or 1/2 tsp red pepper flakes))
Garnish
- 1/2 cup Scallions (thinly sliced)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Place the short ribs in a large bowl. Rub with lime juice, salt, and black pepper. Let them marinate for at least 20 minutes at room temperature.
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2
In a large pressure cooker or heavy-bottomed Dutch oven, fry the diced bacon over medium heat until crispy and the fat has rendered. Remove the bacon bits and set aside, leaving the fat in the pot.
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3
Increase heat to medium-high. Working in batches, sear the beef ribs until deeply browned on all sides (about 3-4 minutes per side). Remove ribs and set aside.
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4
In the same pot, sauté the onions until translucent. Add the garlic and chili, stirring for 1 minute until fragrant.
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5
Stir in the chopped tomatoes and colorau (or paprika), scraping the bottom of the pot to release the 'fond' (the flavorful brown bits).
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6
Return the ribs and the crispy bacon to the pot. Add the bay leaves and pour in the beef broth until the ribs are just submerged.
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7
If using a pressure cooker, seal and cook for 35 minutes after it reaches pressure. If using a Dutch oven, simmer covered for 1 hour and 15 minutes until the meat is tender but not yet falling off the bone.
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8
Release the pressure manually (if using a pressure cooker) and add the cubed cassava to the pot. Ensure there is enough liquid; add a splash of water if necessary.
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9
Reseal the pressure cooker and cook for an additional 15 minutes, or simmer in the Dutch oven for 25-30 minutes until the cassava is very soft and starting to break down at the edges.
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10
Open the pot. The stew should be thick and creamy. If it is too thin, use a spoon to mash a few pieces of cassava against the side of the pot to thicken the gravy.
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11
Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaves.
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12
Stir in half of the scallions and cilantro. Let the stew rest for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always remove the tough, woody vein from the center of the cassava before cooking to ensure a smooth texture. For the most authentic flavor, use a heavy clay pot (panela de barro) if you have one available. If you can't find fresh cassava, frozen peeled cassava works perfectly and is often already cleaned. This dish tastes even better the next day as the cassava continues to absorb the rich beef juices. Don't rush the searing process; that dark crust on the ribs provides the deep mahogany color of the stew.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Brazilian rice to soak up the creamy gravy. A side of garlicky sautéed collard greens (Couve à Mineira) provides a perfect bitter contrast. Offer a small bowl of 'Molho de Pimenta' (Brazilian hot sauce) or pickled malagueta peppers for heat. Pair with a cold Brazilian Pilsner or a classic Caipirinha to cut through the richness of the beef. A simple tomato and onion salad with a bright vinaigrette helps refresh the palate between bites.