Vaca Atolada

Ingredients

• 1.6 kg beef short ribs, cut into single-bone pieces
• 1 kg cassava, peeled
• 2 onions, finely chopped
• 8 garlic cloves, crushed
• 3 ripe tomatoes, chopped
• 1 tsp colorau (annatto powder)
• 3 bay leaves
• 2 tbsp oil
• 1.5 litres hot water
• 1 bunch spring onions, sliced
• 1 small bunch parsley, chopped
• 1 lime
• Salt and black pepper

Before you cook

• Season the ribs generously with salt, pepper and half the crushed garlic and leave them for 20 minutes.
• Split each piece of peeled cassava lengthways and pull out the woody central fibre.
• Cut the cassava into chunks about the size of a matchbox and hold them in cold water.

Steps

1. Heat the oil in a large heavy pot over high heat.
2. Brown the ribs in batches for about five minutes a side, until deeply coloured, then lift them out.
3. Turn the heat down and cook the onions in the pot for six minutes, until golden.
4. Add the remaining garlic and cook it for one minute.
5. Stir in the colorau, tomatoes and bay leaves and cook for five minutes.
6. Return the ribs to the pot and pour in enough hot water to cover them.
7. Bring to a simmer, cover the pot and cook for one hour and thirty minutes, until the meat is tender.
8. Drain the cassava and add it to the pot.
9. Simmer uncovered for 30 minutes, until the cassava is soft and some pieces have broken down into the broth.
10. Crush a few chunks of cassava against the side of the pot with a spoon to thicken the gravy.
11. Taste and season with salt, pepper and a squeeze of lime.
12. Scatter over the spring onions and parsley and serve with plain rice.