Vaca atolada

Vaca atolada is a Brazilian stew of beef short ribs simmered with cassava (manioc) and green bananas until the vegetables break down into a thick, soft broth.

What it really is

Vaca atolada is built on beef short ribs (costela bovina) browned and then simmered slowly with onion, garlic, tomato and sweet pepper until the meat is tender. Peeled cassava and green bananas are added to the pot and cook in the same liquid, softening until they thicken the broth into a loose, starchy sauce. The name, which translates roughly as "cow bogged down", refers to the bananas and cassava sinking into the stew. Fresh coriander and chilli are common finishing touches.

Vaca atolada is often confused with other Brazilian beef stews such as carne de panela or feijoada, which do not use green bananas and cassava in the pot. It is also distinct from mocotó, which is made from cow's feet. The dish is most closely associated with Minas Gerais, though it is cooked across the country.

How it's served

• Served hot in a deep bowl or on a plate, usually with white rice.
• Often accompanied by farofa, a toasted cassava flour, sprinkled over the rice or the stew.
• Eaten as a main lunch dish, traditionally with a spoon and fork.
• Hot sauce or pickled chilli is often offered at the table.

How to write it on the menu

• Name the main ingredients on the menu: beef short ribs, cassava and green banana.
• No common allergens are present in the classic recipe; state if flour or thickeners are added.
• Specify if the dish is made with the bone-in short rib or boneless beef.
• Note the spice level if chilli or hot sauce is added.