Vaca atolada (Brazilian beef rib and cassava casserole)

Vaca atolada (Brazilian beef rib and cassava casserole)


2 people made this

About this recipe: This is a typical Brazilian dish made of beef short ribs cooked in with pieces of cassava (yucca) root, a tuber root veg very close in flavour and texture to potatoes. You can find cassava root at African or Latin American shops, and beef short ribs through your local butcher.


Serves: 10 

  • 1kg beef short ribs, cut into pieces
  • 2 onions, peeled and chopped
  • 4 cloves garlic - peeled, crushed and chopped
  • salt and pepper to taste
  • 2 tablespoons oil
  • 5 tomatoes, seeded and chopped
  • 1 tablespoon vinegar
  • 1 bunch of fresh parsley, chopped finely
  • 1kg cassava (yucca) root, peeled and cut into chunks

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Begin by seasoning the ribs with the onion, garlic, salt and pepper.
  2. In a large saucepan, heat the oil over medium high heat and then add the seasoned ribs. Pan fry them for about 4 minutes, to brown.
  3. Add the chopped tomatoes, vinegar, parsley and enough water to cover the ribs. Bring to the boil and cook for about 20 minutes or until the ribs are nearly tender.
  4. Add the cassava, season with salt to taste and add more water, to cover.
  5. Simmer for about 40 minutes or until cassava is cooked and very tender; remove from heat and serve hot.

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Reviews (1)


Wow this was like being in Brazil! My only modifications were using frozen mandioca and salting in a few more instances along the cook. Frozen cassava added some time. This came out quite authentic and was approved by an actual Brazilian. A little fresh parsley torn over the top at serving makes a nice presentation. The mandioca starches combine with the short rib's collagens to make a broth unlike any other. That's where the name comes from. Cow in the mire. - 09 Aug 2016

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