| Prep: 20 mins | Cook: 2 hrs 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 510 | 34g | 12g | 26g |
| sugars | fibre | protein | salt |
| 4g | 4g | 28g | 1.2g |
Why I Love Brazilian Vaca Atolada
Vaca Atolada, or “Mired Cow” in Portuguese, is a rustic Brazilian dish that warms my heart with its homely goodness and aromatic flavors. Despite my deep Southern and West African culinary roots, this one-pot wonder has secured a special place in my kitchen and here’s why.
Much like the hearty stews I grew up savoring in Atlanta, Vaca Atolada brings a sense of comfort and nostalgia with every bite. The rich blend of beef short ribs simmering alongside cassava (yucca) and a medley of vegetables and herbs creates a symphony of flavors that are both familiar and exotic. This dish is a beautiful intersection of cultures, much like my own culinary journey where Southern and West African flavors dance together.
A Rich, Hearty Experience
What truly makes Vaca Atolada exceptional is its depth. The beef short ribs, a beloved cut in many Southern kitchens, are cooked until they are fall-off-the-bone tender. The cassava soaks up all the rich, meaty juices, transforming into an almost creamy delight that is reminiscent of the comfort found in dishes like Nigerian yam pottage or Southern sweet potato casserole. The spices like cumin and paprika give it a warm kick, while the fresh herbs such as cilantro, parsley, and thyme introduce a refreshing balance.
Inspired by Culinary Masters
This recipe draws inspiration from the traditional Brazilian homes where family recipes are passed down through generations. The acclaimed Brazilian chef Alex Atala, known for his innovative approach to traditional Brazilian cuisine, has been a significant influence. His emphasis on sourcing local ingredients and honoring traditional flavors while giving them a modern twist resonates deeply with my own culinary philosophy.
Moreover, Vaca Atolada is perfect alongside other dishes that celebrate bold flavors and textures. I recommend serving it with a side of Brazilian collard greens or a tangy tomato salad to complement its robust profile.
Vaca Atolada is not just a meal; it’s an experience that bridges culinary worlds, making it a dish I cherish for its rich flavors and the stories it tells. Whether you’re gathering around the table for a weeknight dinner or cooking up a storm for a special occasion, this recipe promises to bring warmth and joy to your home.
What You’ll Need
- 3 lbs beef short ribs
- 4 cups of water
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1/2 cup of chopped green onions
- 1/2 cup of chopped cilantro
- 3 tablespoons parsley, chopped
- 1 tablespoon fresh thyme
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 lbs cassava (yucca), peeled and cut into chunks
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Method
Step One
In a large pot, bring 4 cups of water to a boil. Add the beef short ribs to the boiling water and cook for about 10 minutes. Remove the short ribs from the water and set them aside. Discard the water.
Step Two
In the same pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Step Three
Add the chopped green bell pepper and chopped tomatoes to the pot. Cook for about 5 minutes, until the vegetables are softened.
Step Four
Return the beef short ribs to the pot. Stir in the chopped green onions, chopped cilantro, chopped parsley, and fresh thyme. Add the bay leaves, ground cumin, paprika, salt, and pepper to taste. Mix well to combine all the ingredients.
Step Five
Pour enough water into the pot to cover the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the meat is tender.
Step Six
While the beef is simmering, peel and cut the cassava (yucca) into chunks. Add the cassava chunks to the pot during the last 30 minutes of cooking, allowing them to cook until they are tender.
Step Seven
Once the meat and cassava are tender, remove the bay leaves from the pot. Adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your Vaca Atolada!
