papagaio-new-banner
BRA_vaca atolada_Free_shutterstock_71678557

This speciality of Minas Gerais is so-named thanks to the sauce that accompanies the beef – thick and almost muddy in consistency!

  • Prep: 20 minutes
  • Cook: 1 hour
  • Total time: 1 hour, 20 minutes
  • Recipe serves: 6

Ingredients

  • 1kg beef flank
  • 1 pack of frozen cassava
  • Juice of 1 lime
  • Small cup of cachaça (sugar cane spirit)
  • 2 chopped onions
  • 2 crushed garlic cloves
  • Bay leaf
  • Olive oil
  • Salt and pepper to taste
  • Finely chopped parsley to garnish

Instructions

  1. Boil the meat in 2 litres of water, lime juice and cachaça for 20 minutes, before draining and setting aside.
  2. Soften the garlic and onion in olive oil in a casserole dish.
  3. Add the meat, and when golden brown, add the cassava (properly thawed) and some water to cover the ingredients. Add bay leaf, salf and pepper. Keep adding water, until the cassava is nearly melted and resembles a thick, 'muddy' sauce.
  4. Adjust seasoning as necessary, garnish with parsley and serve with thinly sliced spring greens fried in garlic and olive oil.

Tailor-made holidays

Flexible, custom-made holidays to Latin America created to match your exact requirements: our tailor-made itineraries are as unique as the clients for whom they are designed.

Design my trip