Vaca Atolada (Brazilian Beef Rib and Cassava Stew)

Vaca Atolada (Brazilian Beef Rib and Cassava Stew)

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This is a typical Brazilian dish made of beef short ribs cooked in with pieces of cassava (yucca) root, a tuber root veg very close in flavour and texture to potatoes. You can find cassava root at African or Latin American shops, and beef short ribs through your local butcher.


Serves: 10 

  • 1kg beef short ribs, cut into pieces
  • 2 onions, peeled and diced
  • 4 cloves garlic, peeled, crushed and diced
  • salt and pepper, to taste
  • 2 tablespoons oil
  • 5 tomatoes, seeded and diced
  • 1 tablespoon vinegar
  • 1 bunch of fresh parsley, chopped finely
  • 1kg cassava (yucca) root, peeled and cut into chunks

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Begin by seasoning the ribs with the onion, garlic, salt and pepper.
  2. In a large saucepan, heat the oil over medium high heat and then add the seasoned ribs. Pan fry them for about 4 minutes, to brown.
  3. Add the tomatoes, vinegar, parsley and enough water to cover the ribs. Bring to the boil and cook for about 20 minutes or until the ribs are nearly tender.
  4. Add the cassava, season with salt to taste and add more water, to cover.
  5. Simmer for about 40 minutes or until cassava is cooked and very tender then remove from heat and serve hot.

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