Continental Recipe

Vaca atolada(Brazilian Short Ribs)

2 Mins read

Vaca atolada(Brazilian Short Ribs)

Vaca atolada is a Brazilian meat dish prepared with beef ribs, garlic, onions, tomatoes, parsley, cassava, chili peppers, and (if available) ground colorau (urucum seed). The marinated meat is cooked and drenched in a thick sauce, hence the alternative name for the dish – cow stuck in the mud.

This spicy meat dish is traditionally served with white rice, while fresh green salads are often served on the side. Vaca atolada is especially popular in the inner regions of Brazil, particularly the state of Minas Gerais.

 

 

STORAGE AND HEATING

Make sure to cool the stew in the fridge before putting it in the freezer. Then freeze it in a freezer bag or airtight container. It will last in the freezer for up to 9 months.

To thaw, simply place it in the fridge the day before. Or you can place the frozen stew in the oven in a casserole dish at 375 F degrees for 40-60 minutes until hot.

 

 

RECIPE INGREDIENTS

2 pounds Beef Short Ribs, boneless

1 teaspoon Salt

1 teaspoon Ground black pepper

3-4 tablespoons All purpose white flour

1 Tablespoon Extra Virgin Olive Oil

1 pound Yuca root, peeled, diced (or Yukon potatoes)

1 Yellow onion, diced

3 cloves Garlic, minced

1 Tablespoon Tomato Paste

3 cups Beef Broth

14 ounces Diced tomatoes

1 cup Red Wine

1 teaspoon Oregano dried

1 Bay Leaf

1/4 cup Fresh Cilantro chopped

 

 

DIRECTIONS ON VACA ATOLADA(BRAZILIAN SHORT RIBS)

Cut the short ribs into 2-3 inch pieces. Mix the flour with a pinch of salt and pepper in a bowl.

Coat the short rib pieces on all sides. Shake off excess. Over a medium heat, add to a preheated pan with Extra Virgin Olive Oil. Sear on all sides.

Once seared, turn off the heat and add the wine. Scrape up all of the browned beef bits from the bottom of the pan. Transfer the meat and wine to the slow cooker.

Add all of the ingredients to the slow cooker: yuca root, onion, garlic, cilantro, broth, tomato paste, diced tomatoes, red wine, oregano, bay leaf, pinch of salt and pepper.

Stir to combine ingredients, then turn slow cooker on high for 6 hours (or longer based on your schedule).

At 6 hours, test for seasoning and add salt and pepper as needed. This stew will last for up to 5 days in the refrigerator in an airtight container.

 

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

CHEESE BURGER

 

RECIPE VIDEO

 

Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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