Name: Brazilian Vaca Atolada (Cow Stuck in the Mud)
Yield: Serves 6
Ingredients: Kosher or fine sea salt; 2 tbsp. finely chopped fresh flat-leaf parsley; 2 tbsp. fresh lime juice; 2 tbsp. unsalted butter or bacon fat; Freshly ground pepper; 2½ lb/1.2 kg. beef short ribs, cut into 2-in/5-cm pieces; 1 bay leaf; 3 cups/750 ml. homemade beef stock or canned low-sodium beef broth; 1 serrano chile, stemmed, seeded, and finely chopped (see Cook’s Note); 11 cups/2.6 L water; 2 tbsp. finely chopped green onions, including green tops; Chopped fresh cilantro, for garnish; 1½ tbsp. finely chopped garlic; 2 lb/910 g yuca; 1 tbsp. annatto powder; 2 medium yellow onions, about 1¼ lb/570 g, chopped; ¼ cup/60 ml cachaça or light rum

Preparation info

Serves
6

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Catherine Manterola, one of my food-writing students and a Texan with Mexican lineage, grew up eating yuca and shared this recipe with me. She laughed when she told me the English translation for the dish and said, “You will see exactly why it’s called Cow Stuck in the Mud when you make it.” Cachaça, a sugarcane-based liquor, is a favorite of Brazilians. This is an absolute stick-to-the-ribs stew full of enticing, deeply rich flavors. It’s perfect comfort food for a