Vaca Atolada
costela bovina com mandioca marinada com cebola e temperos, cozida em fogo baixo com mix de pimentões. acompanha arroz de couve colorido e farofa de alho.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Cinema Reserva Cultural Niterói
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Vaca Atolada, meaning "Bogged Cow", reflects Brazil's rich culinary history, blending indigenous ingredients like cassava (mandioca) with European influences in cattle ranching and stewing techniques. It's a rustic dish originating from rural areas, particularly in the Southeast and Central-West regions, where cattle farming and cassava cultivation have been prevalent for centuries. The simplicity and heartiness of the dish made it a staple for farmers and ranchers.
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Vaca Atolada is more than just food; it's a symbol of Brazilian rural life and hospitality. It represents a connection to the land, family gatherings, and shared meals. The dish reflects the values of resourcefulness and making the most of simple ingredients.
Family Gatherings
Vaca Atolada is often prepared for large family gatherings and celebrations. The slow cooking time encourages socializing and togetherness.
Regional Variations
While the basic concept remains the same, regional variations exist. Some variations might include different cuts of beef, additions of other vegetables, or adjustments to the spice blend.
Comfort Food
It's considered a comfort food, bringing back memories of home-cooked meals and simpler times.
Winter Dish
The rich and hearty nature of Vaca Atolada makes it a particularly popular dish during the colder months.
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Vaca Atolada boasts a savory and comforting flavor profile. The beef, slow-cooked to tenderness, is infused with the sweetness of onions, aromatic herbs, and the gentle heat from a mix of bell peppers. The cassava adds a starchy and slightly earthy counterpoint.
The slow cooking process allows the beef (costela bovina, or beef ribs) to release its rich, meaty flavor. The marinade of onions and various herbs (recipes vary, but often include garlic, bay leaf, and thyme) penetrates the meat, enhancing its taste. The bell peppers provide a sweet and slightly smoky dimension. The mandioca, also known as cassava or yuca, absorbs the flavors of the stew, becoming soft and creamy. The accompanying arroz de couve colorido (colorful collard greens rice) offers freshness and a slightly bitter counterpoint. The farofa de alho (garlic farofa) provides a crunchy, savory element with a strong garlic flavor.
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Choosing the Right Beef
Beef ribs (costela bovina) are essential for the best flavor and texture. Look for ribs with a good amount of marbling, as this will render during the cooking process, resulting in tender and flavorful meat.
Slow and Low Cooking
The key to tender beef is slow and low cooking. Use a heavy-bottomed pot or Dutch oven and cook over low heat for several hours, allowing the meat to become incredibly tender and the flavors to meld.
Mandioca Preparation
Peel and cut the mandioca into even-sized pieces to ensure even cooking. Some varieties of mandioca may require longer cooking times. It should be fork-tender when done.
Browning the Beef
Browning the beef before adding the remaining ingredients adds depth of flavor to the stew. Don't overcrowd the pot when browning; work in batches if necessary.
Seasoning
Don't be afraid to season generously. Taste and adjust the seasoning throughout the cooking process.
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