Vaca Atolada

Ingredients

• 800 gbeef ribs
• 600 gcassava
• 1onion
• 2tomatoes
• cilantro — chopped
• to tastefine sea salt and black pepper

Method

1. Start by seasoning 800 g of beef ribs with fine sea salt and freshly ground black pepper. Make sure each piece is well-coated, using your hands to rub the seasoning into the meat. This step ensures that the flavors penetrate the meat, enhancing its taste as it cooks.
2. Heat a large, heavy-bottomed pot over medium-high heat and add enough oil to generously coat the bottom. Once the oil is shimmering, add the seasoned beef ribs in a single layer, leaving space between each piece. Brown the ribs on all sides until they develop a deep, rich color. This caramelization adds depth to the flavor of the dish.
3. While the beef is browning, peel and chop 600 g of cassava into large chunks. Also, dice 1 onion and 2 tomatoes. These will be added to the pot to create a flavorful base and thicken the sauce as they cook down.
4. Once the ribs are browned, remove them from the pot and set aside. In the same pot, add the diced onion and tomatoes, stirring to scrape up any browned bits from the bottom. Cook until the onion becomes translucent and the tomatoes start to break down, creating a fragrant base for the braise.
5. Return the beef ribs to the pot, nestling them among the onion and tomato mixture. Add the chopped cassava, ensuring it is evenly distributed around the meat. Pour in enough water to just cover the contents, then bring the mixture to a gentle simmer.
6. Cover the pot and reduce the heat to low, allowing the dish to braise slowly. Cook until the meat is tender and the cassava is soft, absorbing the flavors of the broth. You'll know it's ready when the beef easily pulls away from the bone and the cassava is fork-tender.
7. Taste the broth and adjust the seasoning with additional salt and black pepper if needed. Chop a handful of fresh cilantro and sprinkle it over the dish for a burst of freshness and color.
8. Serve the Vaca Atolada hot, accompanied by rice, crusty bread, or a simple salad. This dish is meant for sharing, embodying the warmth and hospitality of a Brazilian family meal.