Vaca Atolada (Brazilian Beef and Cassava Stew)

Ingredients

• 12 tablespoon beef dripping or any fat(28g)
• 21.5 kg beef short ribs(1500g)
• 31 large brown onion(150g)
• 44 large tomatoes(480g)
• 54 bay leaves(2g)
• 60.5 teaspoon orange food colour or annatto powder(2g)
• 72 tablespoon adobo sazon or all purpose seasoning(16g)
• 81 tablespoon smoked paprika(7g)
• 91 teaspoon sweet paprika(3g)
• 102 tablespoon tomato paste(30g)
• 116 garlic cloves(18g)
• 120.5 teaspoon Worcestershire sauce(3g)
• 131.75 liter beef stock(1750g)
• 142 teaspoon salt(12g)
• 151 teaspoon black pepper(2g)
• 161 large cassava(500g)
• 1725 g fresh coriander(25g)

Instructions

1. 1Heat a large stew pot over medium-high heat.
2. 2Add the beef dripping or fat and heat until smoking.
3. 3Add the beef short ribs and sear well on each side. Remove the ribs and reduce heat to medium.
4. 4Add the diced onion, quartered tomatoes, and bay leaves with a pinch of salt. Cook for 5 minutes.
5. 5Add the orange food colour or annatto powder, adobo sazon, smoked paprika, and sweet paprika. Cook for 1 minute.
6. 6Add the tomato paste and minced garlic. Cook for 5 minutes until the mixture is dark brown.
7. 7Add a few drops of Worcestershire sauce and mix well.
8. 8Return the beef short ribs to the pot. Add the beef stock, bring to a simmer, reduce heat, cover, and simmer for 1 hour and 30 minutes.
9. 9Remove the lid, season generously with salt and black pepper.
10. 10Add the peeled and sliced cassava. Cook half-covered for 45 minutes, until the beef is tender and cassava is cooked through.
11. 11Finish with chopped fresh coriander. Serve and enjoy.