Vaca Atolada, or beef ribs with cassava stew, is a cozy Brazilian dish you'll love! Originating from Minas Gerais, it's known for its rich flavors from tender beef ribs and creamy yuca (cassava). ���� Have you ever considered how slow cooking makes tough cuts tender and delicious? You simply brown the ribs, sauté onions and tomatoes, and let everything simmer together. Serve it over rice or with crusty bread to soak up the yummy broth. It's a perfect meal for gatherings and tastes even better the next day! Want to discover tips to make it shine?

History

Have you ever wondered how a dish like Vaca Atolada came to be? This hearty Brazilian cuisine hails from Minas Gerais and has an interesting backstory.

The name means "Cow Stuck in the Mud," inspired by Portuguese explorers who saw cattle caught in mud during storms. It makes sense, right? They needed a way to preserve beef during long journeys, so they used tough cuts like short ribs.

Through slow cooking, these cuts became tender and delicious, much like the results achieved with a charcoal smoker that provides stable temperatures for peak flavor.

Vaca Atolada showcases local ingredients like cassava and aromatic vegetables, turning simple foods into comfort food.

Over time, it evolved into a rich stew often enjoyed at family gatherings, reflecting the culinary heritage of Brazil's inner regions.

Isn't that fascinating?

Recipe

Vaca Atolada (Beef Ribs With Cassava Stew) Recipe

Vaca Atolada is a comforting Brazilian stew that combines the richness of beef short ribs with the heartiness of yuca (cassava). This dish is perfect for gatherings and family meals, offering a satisfying blend of flavors that warms the soul. The combination of tender beef, creamy yuca, and aromatic spices creates a memorable dining experience that will transport you to Brazil with every bite.

For cooking enthusiasts, a great addition to your kitchen could be a George Foreman grill to help you prepare perfectly grilled sides to accompany this stew.

To prepare this delightful stew, you'll need to allow enough time for the beef to become tender and for the flavors to meld together beautifully. The cooking process is straightforward, making it an ideal choice for both novice and experienced cooks alike. Serve it over fluffy rice or alongside crusty bread to soak up the delicious broth.

Ingredients:

• 1.5 kg beef short ribs (bone-in or boneless)
• 1 kg yuca (cassava), peeled and cubed
• 2 onions, chopped
• 4 cloves garlic, minced
• 3-4 fresh tomatoes, chopped
• 1 liter beef broth
• 2-3 bay leaves
• Salt and pepper, to taste
• Olive oil, for browning

Cooking Instructions:

Start by seasoning the beef short ribs generously with salt and pepper. In a Dutch oven, heat a splash of olive oil over medium-high heat and brown the ribs on all sides.

Once browned, remove the ribs and set them aside. In the same pot, add the chopped onions and minced garlic, sautéing until translucent. Then, add the chopped tomatoes and cook until they soften.

Return the beef ribs to the pot and pour in the beef broth along with the bay leaves. Bring the mixture to a simmer, cover, and let it cook for about 2 hours or until the beef is tender.

After this, stir in the cubed yuca and simmer for an additional 30-40 minutes, or until the yuca is soft and fully cooked.

Extra Tips:

For an even richer flavor, consider marinating the beef ribs in a mixture of garlic, herbs, and spices the night before. This allows the meat to absorb more flavor.

Additionally, using homemade beef broth can enhance the dish's overall taste. If you prefer a bit of heat, feel free to add diced chili peppers or a pinch of cayenne pepper to the stew.

Final Thoughts

The warmth and comfort of Vaca Atolada make it a cherished dish in Brazilian cuisine, perfect for sharing with loved ones. This hearty stew, featuring tender beef ribs and yuca, offers a thick consistency that warms you inside and out.

For those looking to maintain sustainability in their kitchen, using eco-friendly wraps for leftovers can help reduce plastic waste while keeping your meal fresh. Isn't it great to have a meal that not only fills you up but brings everyone together?

You can serve Vaca Atolada with rice for a complete experience that satisfies. Plus, the flavors improve when you save leftovers, making every bite a little treasure!

Just remember to add freshly cooked yuca when reheating. So, whether it's a chilly day or a family gathering, this Brazilian comfort food is sure to please. Enjoy every moment with your delicious creation!