Flooded vaca, typical mineiro dish with less fat and special touches

Chef Rafull Torres teaches you how to prepare this typical rustic dish in a delicious way

Vaca atolada or simply “cow tolada” is a typical dish of peasant cuisine from Minas Gerais essentially based on beef ribs and cassava.

Rib eye steak is a very fatty part of the meat and in the recipe I teach you how to make it full of flavor and get rid of a lot of that fat.

Ingredients:

• 1.5 kg of beef ribs
• 750 g of cassava
• 2 tomatoes
• 2 onions
• 2 red peppers
• 3 hot peppers
• 6 cloves of garlic
• paprika
• salt
• pepper

Method of preparation

Start by seasoning the ribs with salt, pepper and paprika, then place them in a baking dish and bake for about 50 minutes at 240 degrees, this will serve to seal the meat and eliminate a lot of fat.

In a pressure cooker, fry the onions, peppers, garlic, chilli pepper, finally the tomato and then add the beef ribs, cover with water and cook for 20 minutes at pressure.

Once the time has elapsed, remove the pressure, open the pan and with the help of a ladle remove more fat using a ladle or absorbent paper, then add the manioc, complete the cooking water and bring to pressure for another 20 minutes.

Now you just have to adjust the seasoning and serve with plenty of vegetables, lemon and white rice.

Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.