Meat
Vaca Atolada (Beef Ribs with Cassava)
Beef ribs stewed with cassava until meltingly tender.
Gluten-free
Ingredients
- 1 kg beef ribs, in pieces
- 700 g cassava, in pieces
- 1 onion, chopped
- 4 garlic cloves
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 1 bunch cilantro and scallion, chopped
- 2 bay leaves
- 3 tablespoons oil
- Salt, pepper and cumin to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl, 5 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the ribs and sear 6 min/120°C/reverse/spoon speed.
- Add the tomato, tomato paste, bay leaves, cumin and 1 liter hot water.
- Set 60 min/100°C/reverse/spoon speed with the steaming basket over the lid.
- Add the cassava and cook 25 min/100°C/reverse/spoon speed.
- Adjust the salt, remove the bay leaves and sprinkle with cilantro and scallion.
- Serve with white rice.
Tips
- The cassava should partly break down to thicken the broth.
- If the meat isn't tender, extend the cooking 15 more minutes.
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