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  • Vaca Atolada - beef ribs with cassava

Vaca Atolada - beef ribs with cassava

Vaca Atolada ("stuck cow") is a rustic Brazilian dish from the state of Minas Gerais. Beef ribs are slow-braised with chunks of cassava, tomatoes, onion, and spices until the meat falls off the bone.

As it cooks, the cassava dissolves and thickens the sauce to a velvety consistency. The name humorously refers to how pieces of meat appear "stuck" in the dense cassava mass.

It is a typical country-style meal originally prepared on fazendas (farms) from readily available ingredients. It is served with rice and fresh coriander.

Vaca Atolada - beef ribs with cassava
  • Název "Vaca Atolada" znamená "stuck cow" protože maso vypadá jako ponořené v husté omáčce.
  • Cassava partially breaks down during braising, thickening the sauce to a creamy consistency.
  • The dish originates from rural fazendas (farms) in Minas Gerais and São Paulo.
  • Preparation takes at least 2 hours of slow braising to make the meat perfectly tender.
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