📝 About This Recipe
Hailing from the countryside of Minas Gerais, Vaca Atolada (literally 'cow stuck in the mud') is a soul-warming Brazilian classic that marries succulent beef ribs with creamy, melt-in-your-mouth cassava. The beef is slow-cooked until it falls off the bone, creating a rich, savory gravy that is naturally thickened by the starch of the yucca. It is the quintessential comfort food of the Brazilian interior, offering a deep, rustic flavor profile that is both hearty and incredibly satisfying.
🥗 Ingredients
The Meat
- 3 pounds Beef Short Ribs (cut into individual bone-in pieces)
- 2 tablespoons Lime Juice (from 1 fresh lime)
- 2 teaspoons Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Aromatics & Base
- 2 tablespoons Vegetable Oil (or lard for a more traditional flavor)
- 1/2 cup Smoked Bacon (finely diced)
- 1 large Yellow Onion (finely chopped)
- 6 pieces Garlic Cloves (minced)
- 2 large Roma Tomatoes (seeded and chopped)
- 1 tablespoon Colorau (Annatto Powder) (or sweet paprika for color)
- 2 pieces Bay Leaves
The Cassava & Liquids
- 2 pounds Cassava (Yucca) (peeled, woody core removed, and cut into 2-inch chunks)
- 4 cups Beef Broth (low sodium)
- 2 cups Water (as needed)
For Garnish
- 1/2 cup Scallions (thinly sliced)
- 1/4 cup Fresh Parsley (finely chopped)
- 2-3 pieces Malagueta Peppers (optional, for heat)
👨🍳 Instructions
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1
In a large bowl, season the beef ribs with lime juice, salt, and black pepper. Let them marinate at room temperature for at least 20 minutes to allow the flavors to penetrate.
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2
In a large pressure cooker or heavy-bottomed Dutch oven, heat the oil over medium-high heat. Add the bacon and fry until the fat has rendered and the bacon is crispy.
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3
Working in batches, sear the beef ribs until they are deeply browned on all sides. This 'Maillard reaction' is crucial for the depth of the final gravy. Remove ribs and set aside.
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4
In the same pot, add the chopped onion and sauté for 5 minutes until translucent. Stir in the minced garlic and colorau (or paprika) and cook for another minute until fragrant.
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5
Add the chopped tomatoes and bay leaves, stirring to scrape up any browned bits (fond) from the bottom of the pot.
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6
Return the beef ribs to the pot. Pour in the beef broth. If the liquid doesn't fully cover the meat, add enough water to submerge the ribs by about an inch.
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7
If using a pressure cooker, seal and cook for 40 minutes after it reaches pressure. If using a Dutch oven, cover and simmer on low for 1.5 to 2 hours until the meat is very tender.
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8
While the meat cooks, boil the cassava chunks in a separate pot of salted water for about 15-20 minutes until tender but not falling apart. Drain and set aside.
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9
Once the beef is tender, release the pressure (or uncover). Add the pre-cooked cassava chunks to the pot with the beef.
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10
Simmer the mixture uncovered for another 15-20 minutes. This allows the cassava to absorb the beef juices and some of the cassava to break down, thickening the sauce into a 'muddy' consistency.
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11
Taste and adjust seasoning with more salt or pepper if necessary. If the stew is too thick, add a splash of water; if too thin, mash a few pieces of cassava against the side of the pot.
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12
Just before serving, stir in half of the scallions and parsley. Garnish the top with the remaining herbs and the malagueta peppers if you enjoy a spicy kick.
💡 Chef's Tips
Always remove the tough, woody vein from the center of the cassava before or after boiling; it is inedible. For the best results, use bone-in ribs as the marrow adds incredible richness to the stew. If you can't find fresh cassava, look for the frozen peeled version in Latin or Asian markets—it works perfectly and saves prep time. This dish actually tastes better the next day after the flavors have had time to fully marry in the fridge. Don't rush the searing process; that dark crust on the meat is what gives the sauce its signature mahogany color.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Brazilian-style rice (Arroz Branco). Pair with a side of garlicky sautéed collard greens (Couve à Mineira) to cut through the richness. A small bowl of 'Farofa' (toasted cassava flour) on the side adds a delightful crunch. Enjoy with a cold Brazilian lager or a classic Caipirinha to balance the savory flavors. Fresh orange slices served on the side help aid digestion and provide a bright acidic contrast.