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Vaca Atolada (Beef Ribs with Cassava)
Vaca Atolada (Beef Ribs with Cassava) is a traditional Brazilian recipe for a classic stew of beef ribs and cassava in a rum-based sauce flavoured and coloured with annatto seeds. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Beef Ribs with Cassava (Vaca Atolada).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesSpice RecipesHerb RecipesBeef RecipesVegetable RecipesBrazil Recipes
Vaca Atolada (Beef Ribs with Cassava) a classic Brazilian recipe for a stew of beef ribs and cassava in a rum-based sauce flavoured and coloured with annatto seeds.
Ingredients:
1kg beef ribs
2 garlic cloves, crushed
1 tbsp salt
1 tbsp
annatto seeds, ground
50g pork fat
2l water
juice of 1 lemon
250ml rum
3 medium onions, chopped
1 bayleaf
1 bunch of mixed parsley and chives
hot chilli paste, to taste
600g cassava, peeled and boiled until tender
Method:
Combine the water, rum and lemon juice in a pan and bring to a boil. Add the ribs, reduce to a simmer and cook for 20 minutes. Drain the beef and rinse.
Melt the pork fat in a pan, add the garlic, onion and annatto seeds. Fry for 4 minutes, or until the onions are soft then add the beef ribs and fry, stirring constantly, for about 15 minutes, or until browned all over.
Add 200ml water, bring to a simmer and cook until the sauce is thick. Adjust the seasonings to taste, then add the bayleaf, parsley and chives.
Drain the boiled cassava and add to the rib mixture. Bring back to a boil and cook for a few minutes more, or until the flavours have had a chance to meld.
Remove the bayleaf and serve hot on a bed of rice. Accompany with garlic, cabbage and crackling (pork skin roasted until crisp).
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