Entree: Brazil – Mato Grosso – Vaca Atolada (Slow-braised beef ribs with cassava in a rich savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.4 kg) beef short ribs, bone-in, trimmed
- 8 oz (225 g) bacon, diced
- 2 lb (900 g) cassava (yuca), peeled and cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (about 8 oz (225 g))
- 4 cloves garlic, minced (about 1 tbsp (15 g))
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 4 cups (960 ml) beef stock or water, plus more to cover if needed
- 2 bay leaves
- 1 tsp (5 g) smoked paprika (optional, for color and warmth)
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 2 green onions, thinly sliced for garnish
- Lime wedges for serving

Show original ingredient measurements

- 3 lb (1.4 kg) beef short ribs, bone-in, trimmed
- 8 oz (225 g) bacon, diced
- 2 lb (900 g) cassava (yuca), peeled and cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 4 cups (960 ml) beef stock or water, plus more to cover if needed
- 2 bay leaves
- 1 tsp (5 g) smoked paprika (optional, for color and warmth)
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 2 green onions, thinly sliced for garnish
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the short ribs dry and season lightly with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. In a large heavy pot or Dutch oven over medium-high heat, add oil and brown the short ribs on all sides in batches; transfer browned ribs to a plate.
2. Add diced bacon to the pot and cook until fat renders and pieces begin to brown, about 4–5 minutes. Add sliced onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
3. Add chopped tomatoes and smoked paprika (if using); cook until tomatoes break down, about 4 minutes. Return short ribs to the pot and nestle cassava pieces around and on top of the meat.
4. Pour in beef stock (enough to mostly cover the ingredients, about 4 cups (960 ml)); add bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, until ribs are tender and cassava is very soft and beginning to break down.
5. Check seasoning and add remaining salt and pepper to taste. If stew is too thin, uncover and simmer 10–15 minutes to reduce; if too thick, add a bit more hot water or stock.
6. Remove bay leaves. Serve hot, garnished with chopped cilantro, sliced green onions, and lime wedges on the side.

1. Pat the short ribs dry and season lightly with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. In a large heavy pot or Dutch oven over medium-high heat, add oil and brown the short ribs on all sides in batches; transfer browned ribs to a plate.
2. Add diced bacon to the pot and cook until fat renders and pieces begin to brown, about 4–5 minutes. Add sliced onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
3. Add chopped tomatoes and smoked paprika (if using); cook until tomatoes break down, about 4 minutes. Return short ribs to the pot and nestle cassava pieces around and on top of the meat.
4. Pour in beef stock (enough to mostly cover the ingredients, about 4 cups / 960 ml); add bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, until ribs are tender and cassava is very soft and beginning to break down.
5. Check seasoning and add remaining salt and pepper to taste. If stew is too thin, uncover and simmer 10–15 minutes to reduce; if too thick, add a bit more hot water or stock.
6. Remove bay leaves. Serve hot, garnished with chopped cilantro, sliced green onions, and lime wedges on the side.