Editorial sample recipeBrazilianintermediatehalalgluten-freedairy-free

Brazilian Vaca Atolada Beef Shank And Cassava Stew

Name: Brazilian Vaca Atolada Beef Shank And Cassava Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1.5 lb halal beef shank, cut into 1.5-inch cubes; 1 lb cassava, peeled and cut into bite-sized chunks; 2 tbsp olive oil; 1 large yellow onion, diced; 4 clove garlic, minced; 1 cup diced tomatoes, canned or fresh; 3 cup halal beef broth; 1 tsp ground cumin; 0.25 cup fresh cilantro, finely chopped

Tender halal beef shank slow-simmered with cassava, sweet tomatoes, garlic, and fresh cilantro in a rich, comforting spiced broth.

Prep: 15 min
Cook: 50 min
Total: 65 min

Technique to learn

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.

Instructions

Step 1: Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering.
Step 2: 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.
Add diced onion and minced garlic to the pot, sauteing for 3 minutes until translucent and aromatic.

Step 4: Stir in diced tomatoes, ground cumin, seared beef, and halal beef broth, scraping up any browned bits from the bottom of the pot.

Step 5: Bring broth to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 25 minutes.

Step 6: Add cassava chunks, re-cover, and simmer for another 20 minutes until both beef and cassava are fork-tender before stirring in fresh cilantro.

Cooking tips

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.

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