Vaca Atolada (Beef Ribs and Cassava Stew)
A hearty Brazilian stew in which bone-in beef short ribs braise low and slow until fall-off-the-bone tender, with cassava that dissolves into the broth to create a thick, creamy sauce. The name means "cow stuck in the mud," a nod to the rich, clinging texture.
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Ingredients
- 4 lbs bone-in beef short ribs or flanken ribs, cut into 3-in pieces
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 2 tbsp vegetable oil
- 2 medium yellow onion, chopped
- 6 garlic cloves, minced
- 4 medium ripe tomatoes, diced
- 2 tbsp tomato paste
- 2 tsp annatto (achiote) powder or sweet paprika
- 4 cups low-sodium beef stock
- 2 lbs fresh or frozen cassava (yuca), peeled, cut 2-in
- 4 green onions, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Pat 4 lbs cut into 3-in pieces bone-in beef short ribs or flanken ribs dry and season all over with 2 tsp salt and 1 tsp freshly ground black pepper.
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2
Heat 2 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the ribs on all sides until deep brown, 3 to 4 minutes per side. Transfer to a plate.
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3
Reduce heat to medium. Add 2 medium chopped yellow onion to the pot and cook, stirring up any browned bits, until softened, about 5 minutes. Add 6 minced garlic cloves and 2 tsp annatto (achiote) powder or sweet paprika and cook 1 minute until fragrant. Stir in 4 medium diced ripe tomatoes and 2 tbsp tomato paste and cook 3 minutes.
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4
Return the seared ribs to the pot. Pour in 4 cups low-sodium beef stock, adding enough water if needed to nearly submerge the ribs. Bring to a boil, then reduce heat to low. Cover and simmer until the beef is very tender but not yet falling off the bone, 60 to 75 minutes.
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5
Add 2 lbs peeled, cut 2-in fresh or frozen cassava (yuca) to the pot, pressing it into the liquid. Continue cooking, covered, until the cassava is completely tender and beginning to break down into the broth, 25 to 35 minutes. Check internal temperature of the beef - it should reach 190°F to 205°F for tender braise texture.
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6
Remove the ribs. Mash some of the cassava directly in the pot with a spoon to thicken the broth to a creamy consistency. Return the ribs, taste for seasoning, and adjust with salt.
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7
Ladle into deep bowls and garnish generously with 4 sliced green onions and 1/4 cup chopped fresh cilantro. Serve with rice or crusty bread.
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