Vaca atolada: traditional Brazilian beef and cassava recipe

Vaca atolada is a traditional dish from the caipira cuisine of Minas Gerais and Goiás, Brazil. The dish consists of beef ribs slow-cooked with cassava (mandioca) until the meat is tender and the cassava begins to dissolve into the broth, creating a creamy texture.

The recipe involves seasoning beef ribs with salt, garlic, and pepper, then browning them in a pressure cooker. After sautéing with onion, garlic, colorau, and tomatoes, the meat is cooked under pressure for approximately 40 minutes. Cassava is then added and cooked for an additional 15 to 20 minutes until it reaches a soft, purée-like consistency that thickens the broth. The dish is typically finished with fresh herbs and chili pepper.