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Vaca atolada (Beef Rib and Cassava Stew)
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Ingredients
Method
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- Blanch the meat in water for a few minutes, then drain and rinse.
- Heat the oil in a pot, add the salt and onion, then the meat, and sear well.
- Gradually add enough water to form a thick broth.
- Add the bay leaf and herbs, cover, and simmer until the meat begins to soften (about 40 minutes).
- Meanwhile, cook the cassava separately in water until half tender, then drain.
- Add the cassava to the meat and continue cooking together until both are completely tender and the sauce is creamy.
- Serve with cooked rice and fried sweet potato.
Source: Wikibooks – Livro de receitas – Vaca atolada (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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