How to make Vaca Atolada - Beef ribs and Casava Root

cassava

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes provide similar texture and flavor with added nutrients.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

lime juice

🥗Healthier: vinegar

💰Cheaper: lemon juice

Vinegar can add acidity without the cost of fresh limes.

Trim the ends of the cassava root and peel it.

Cut the cassava into large chunks and then into quarters, removing the stringy core.

Soak the cassava in a bowl of water.

Prepare the beef ribs by cutting them into separate chunks and trimming excess fat.

Heat vegetable oil in a large pan (Dutch oven or casserole dish) and brown the beef ribs until dark.

Make space in the center of the pan and add diced onions and chopped garlic; stir until caramelized.

Add paprika, black pepper, and salt; stir to combine.

Add chopped tomatoes and stir well.

Pour in beef stock and water, then add bay leaves.

Add cassava chunks, ensuring they are covered by the liquid.

Lower the heat to a simmer and cook for about 3 hours, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level: