Bogged Down Cow

Name: Bogged Down Cow (Vaca atolada)
Cuisine: Brazilian
Ingredients: 4 lb 8 oz (2 kg) beef ribs, assado style; 4 tablespoons vegetable oil; 70 fl oz (2 litres) water; 2 brown onions, diced; 4 garlic cloves, chopped; 1 tablespoon tomato paste (concentrated tomato purée); 1 tablespoon tomato paste (concentrated tomato purée); 6 tomatoes, skinned and diced; 3 tablespoons chopped Italian (flat-leaf) parsley; 1 tablespoon chopped mint; 2 tablespoons chopped scallion (spring onion); 2 tablespoons chopped scallion (spring onion); 4 lb 8 oz (2 kg) cassava, cut into pieces; 2 tablespoons red wine vinegar; 1 tablespoon salt; 1 teaspoon cracked black pepper

Vaca atolada

Preparation info

Serves
6

Difficulty
Easy

Appears in

Braza

By Andre Felicio

Published 2016

About

If you have a big clay pot it would work very nicely here. And if you are lucky enough to have a woodfire oven… even better.

Ingredients

4 lb 8 oz (2 kg) beef ribs, assado style
4

Americas
Brazil
Side dish
Gluten-free

Method

Cut the “assado” into small pieces, leaving one bone on each piece. Season with salt and pepper, and sear in a big pot over medium heat with the vegetable oil, until browned and cooked on the outside.

Add the onion and garlic and cook for a further 5 minutes. Then add the tomato paste and mix through.

Add the tomatoes, parsley, mint, scallions and vinegar and mix well. Then add