Entree: Brazil – Minas Gerais – Vaca Atolada (beef short-rib and cassava stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 3 lb (1.36 kg) beef short ribs, separated into individual ribs
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 garlic cloves (about 12 g), minced
- 1 cup (240 g) canned crushed tomatoes
- 2 bay leaves
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 g) kosher salt, or to taste
- 2 lb (900 g) cassava (mandioca/yuca), peeled and cut into 2-inch pieces
- 4 cups (960 ml) beef stock or water, more as needed
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) chopped green onions for garnish
- Cooked white rice for serving (optional)

Instructions

1. Pat the short ribs dry and season with 1/2 tsp (2.5 g) of the salt and the pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat.
2. Add the chopped bacon and cook until fat renders and bacon begins to brown, about 4 minutes. Push bacon to the side and brown the short ribs in batches until well colored on all sides, about 6–8 minutes per batch; remove ribs and set aside.
3. Reduce heat to medium, add the chopped onion to the pot and cook in the bacon fat until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 minute more.
4. Stir in the crushed tomatoes and cook 2–3 minutes to reduce slightly. Return the short ribs and any accumulated juices to the pot. Add the bay leaves and pour in 3 cups (720 ml) of the beef stock or water to mostly cover the ribs.
5. Bring to a gentle simmer, cover, and cook over low heat for 1½ hours, until meat is nearly tender and beginning to pull from the bone. Add additional stock or water if liquid reduces too much.
6. Add the cassava pieces to the pot, stir gently, cover, and simmer 30–45 minutes more until cassava is very tender and starting to break down, which will thicken the stew; check and stir occasionally to prevent sticking. Add remaining salt to taste and more liquid if needed to reach desired consistency.
7. Once cassava and beef are tender and stew is thick and savory, stir in the chopped parsley. Remove bay leaves and discard.
8. Serve Vaca Atolada hot, garnished with green onions, accompanied by white rice to soak up the rich sauce.