Vaca AtoladaBeef & Cassava Stew
A rustic rib stew.
A classic Mineira country dish, Vaca Atolada ("Mired Cow") combines rich beef short ribs (costela bovina) slow-cooked with fresh cassava roots (mandioca). As it cooks, the cassava softens and breaks down, thickening the rich beef broth.
Ingredients
- 1.2 kg Beef Short Ribs (Costela Bovina) — Fatty Beef Rib Base
- 800 g Fresh Cassava Root (Peeled & Cubed) — Starch Component & Thickener
- 100 g Tomato Passata — Acid Balance
- 8 g Annatto Powder (Colorau) — Natural Red Color Base
- 200 g Yellow Onions (Diced) — Aromatic Base
- 20 g Fresh Garlic (Minced) — Aromatic Base
- 1.0 L Water or Beef Stock — Braising Hydration Liquid
- 30 g Fresh Parsley & Scallions — Herbal Finish
- 15 g Fine Sea Salt & Black Pepper — Seasoning
Method
- Cut beef shortCut beef short ribs into single-bone portions and season with salt, pepper, garlic, and annatto
- In a largeIn a large pressure cooker, brown short ribs in their own fat over medium-high heat for 10 minutes until seared
- Add onions andAdd onions and sauté until softened
- Pour in tomatoPour in tomato passata and 600 ml of water
- Seal the pressureSeal the pressure cooker and cook under high pressure (15 psi) for 35 minutes
- Release pressure safelyRelease pressure safely and add peeled, cubed cassava root along with remaining water
- Reseal and pressure-cookReseal and pressure-cook for an additional 20 minutes
- Release pressure andRelease pressure and stir gently
- Some cassava cubesSome cassava cubes remain whole while others dissolve into the broth, thickening it into a rich gravy
- Garnish with scallionsGarnish with scallions and parsley before serving warm with white rice
Questions
How long does Vaca Atolada take?
10 minutes of cooking — yielding several servings.
What cut is vaca atolada?
Beef ribs — bone-in, collagen-rich, the reason the cassava sticks to the pot. The name means 'stuck cow' after the mud-flat texture of the tender cassava in the stew.
Why add the cassava late?
Cassava cooks faster than ribs and dissolves if overcooked. Add the chunks in the last 30 to 40 minutes, so some pieces hold and some melt into the gravy.