Vaca atolada – ‘cow stuck in the mud’Laura Rendell-Dunn - Product & Marketing
Our Real Latin America Expert
Laura Rendell-Dunn - Product & Marketing
With her Brazilian mother and Anglo-Peruvian husband, trilingual Laura has an insight into Latin America of rare depth and passion, making her the ideal spokesperson for all the region has to offer.
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
- 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
- Boil the meat in 2 litres of water, lime juice and cachaça for 20 minutes, before draining and setting aside.
- Soften the garlic and onion in olive oil in a casserole dish.
- 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.
- Adjust seasoning as necessary, garnish with parsley and serve with thinly sliced spring greens fried in garlic and olive oil.