Today I made a delicious beef ribs with cassava recipe at home that turned out so tasty I wanted to share it with you right away. This simple recipe will make everyone remember their mom's cooking. Cassava is a perfect combination with beef ribs, whether in soups, stews, roasts, etc. In this beef ribs with cassava recipe, it adds more flavor to the meat, making it juicy and delicious. Depending on the city you live in, this recipe may have a unique name, such as 'vaca atolada' in São Paulo, and cassava may also be known as aipim or macaxeira. Try making this beef ribs with cassava recipe at home and come back to tell me what you think of this delicacy.
5
Prep Time
70
Cook Time
8
Servings
0
Calories
Chef de Cozinha with over 10 years of experience in the culinary field. Creator of Comidinhas do Chef, one of Brazil's most accessed and respected recipe websites. Every recipe is tested with love and designed to bring families together around the table.
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I'm so excited to share with you all the delicious recipe I made at home today - a mouth-watering beef short ribs dish paired with cassava (also known as yuca or manioc). It was such a hit that I couldn't wait to share it with all of you. As someone who's new to cooking or just looking for a taste of home-cooked comfort food, I'm here to guide you through a simple recipe that's sure to transport you back to your childhood.
Cassava is a fantastic combination with beef short ribs, whether it's in stews, soups, roasted dishes, or more. In this recipe, it adds an extra layer of flavor to the meat, making it juicy and packed with flavor. Depending on where you live, this dish might be known by a different name - for example, here in São Paulo, it's called "vaca atolada" (literally "sweaty cow"). Cassava is also known as aipim or macaxeira in some regions. So, give this recipe a try at home and let me know what you think - I'd love to hear your feedback!
Follow the steps with care and attention
Brown the beef ribs cut into pieces in a pressure cooker;
Add the garlic and onion and let it brown;
Add the tomato and bell pepper and let it cook for a bit longer;
Add water to cover the meat, beef broth, half of the cilantro, and half of the scallions, black pepper, and salt to taste;
Stir and close the pressure cooker;
Let it cook for 40 minutes at low heat after the initial boil;
After removing from heat, wait for the pressure to drop;
Add the cassava, cover with hot water, and let it cook for an additional 30 minutes;
TIP: Leave the lid open and stir occasionally, adding hot water as needed. The ideal is for the cassava to break down.
Then adjust the salt and serve with the remaining cilantro and scallions on top.
Values per serving
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