Roast rib paired with cassava creates a delightful combination of flavors and textures. The succulent tenderness of the roasted rib, seasoned to perfection, complements the earthy and slightly nutty taste of cassava.
“Vaca atolada” is a typical dish from the inner regions of Brazil, particularly in the state of Minas Gerais (doutheast part of the country). There are some versions about the origin of such a curious name: “mired cow”. One version refers to the appearance of the meat dipped in a thick broth or in manioc cream. Another version dates back the Brazilian colonial times, when the meat was dipped in grease to extend its preservation during transport. (Information source: Sabores de Minas, uai.com.br.)
- 1.5 kg of beef ribs in pieces
- 2 rib broth cubes
- 1 cup (tea) of water
- 1/2 cup of light beer
- 1 kg of cassava, peeled into pieces
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
Method of preparation
Place the meat in a mold, pour over the rib broth dissolved in water, beer and cover with aluminum foil. Bake in a preheated medium oven for 1 hour.
Place the cassava in a pressure cooker with salt and pepper, cover with water and cover.
Cook for 20 minutes after pressure starts, over medium heat.
Turn off, wait for the pressure to release naturally and open the pan. Remove the aluminum foil from the pan and distribute the cassava among the pieces of meat.
Sprinkle with salt and pepper and return to the preheated medium oven for 30 minutes or until golden.