Brazilian · intermediate
Brazilian Vaca Atolada Beef Shank And Cassava Stew
Tender halal beef shank slow-simmered with cassava, sweet tomatoes, garlic, and fresh cilantro in a rich, comforting spiced broth.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering.
- 02
Season beef shank cubes with salt and black pepper, then sear in batches until browned on all sides, about 6 minutes total, and transfer to a plate.
- 03
Add diced onion and minced garlic to the pot, sauteing for 3 minutes until translucent and aromatic.
- 04
Stir in diced tomatoes, ground cumin, seared beef, and halal beef broth, scraping up any browned bits from the bottom of the pot.
- 05
Bring broth to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 25 minutes.
- 06
Add cassava chunks, re-cover, and simmer for another 20 minutes until both beef and cassava are fork-tender before stirring in fresh cilantro.
A LITTLE KITCHEN KNOW-HOW
Braising with Starchy Root Vegetables
Slow-cooking tough cuts of meat alongside cassava allows the root starch to naturally thicken the braising liquid into a glossy gravy.
Notes from the kitchen
- Ensure cassava chunks stay submerged in the simmering broth so they soften evenly without drying out.
- Trim any tough, woody central string core from fresh cassava pieces before cooking.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.