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To stuck cow It is a traditional dish and very popular in Brazilian cuisine, especially in Southeast and in the North of the country. The combination of succulent meat with cassava (or yucca), cooked slowly, results in a dish with a strong flavor, soft texture and very comforting. It is the ideal food for a family lunch or a cozy dinner, especially on colder days.
We will teach you how to prepare this delight: stuck cow! We'll go through all the steps so you can make this recipe at home, ensuring that the meat is super tender and the cassava absorbs all the flavor of the seasoning.
Ingredients:
- 1.5 kg of breast or muscle meat (cut into large cubes)
- 1 kg of cassava (manioc), peeled and cut into pieces
- 2 tablespoons of oil or olive oil
- 1 medium onion, chopped
- 4 cloves of minced garlic
- 2 ripe tomatoes, chopped
- 1 green or red bell pepper, chopped (optional)
- 1 bay leaf
- 1 beef bouillon cube (optional, for added flavor)
- Salt and pepper to taste.
- Cheiro-verde (parsley and chives) to taste
- 1/2 cup water or beef broth (if needed)
- 1 teaspoon paprika or saffron (optional, for color)
- 1/2 cup vinegar (optional, to season the meat)
Directions:
1. Seasoning the Meat:
Start by seasoning the meat with salt, black pepper, minced garlic and vinegar. Leave the meat to marinate for about 30 minutes, or at least 15 minutes, so that the seasonings penetrate the meat well. The vinegar helps to tenderize the meat and gives it a special touch of flavor.
2. Browning the Meat:
In a pressure cooker, heat the oil or olive oil over medium heat. Add the pieces of meat and brown them well on all sides. This process is essential to seal in the juices of the meat and ensure that it is juicy and full of flavor.
3. Sauté the Seasonings:
After browning the meat, add the onion and bell pepper (if using) to the pan. Sauté until the onion becomes translucent and begins to release its aromas. Then add the chopped tomatoes and sauté until they break down and form a thick sauce. If desired, add paprika or saffron to give the dish a nice color.
4. Add Cassava and Water:
Place the cassava pieces in the pan and stir well so that they absorb the seasonings and flavors of the stew. Add the bay leaf and cover the ingredients with water or beef broth, enough to cover the meat and cassava. If desired, add a beef broth cube to intensify the flavor. Mix well and adjust the salt.
5. Pressure Cooking:
Cover the pressure cooker and, when it starts to come to pressure, lower the heat and cook for approximately 40 minutes. The time may vary depending on the size of the pieces of meat and cassava. Ideally, the meat should be very tender and the cassava should fall apart easily when stirred. If necessary, add more water or broth during cooking to ensure that the dish does not dry out.
6. Check and Adjust:
After the cooking time, remove the pressure cooker from the heat and let the pressure release naturally before opening it. Check to see if the meat is tender and if the cassava is falling apart. If necessary, return the pan to the heat to cook for a few more minutes. Adjust the salt and pepper to taste.
7. Finish and Serve:
When the meat and cassava are well cooked and the sauce is thick, remove the bay leaf and add the parsley and chives on top to add freshness. Serve. stuck cow very hot, accompanied by white rice, farofa and a fresh salad.
Tips for the Stuck Cow:
- Meat Choice: Muscle and brisket are the best meats for this dish, as they are tougher cuts that become extremely tender after slow cooking, in addition to releasing flavor into the broth. Other cuts, such as chuck or shoulder, also work well.
- Cassava: Cassava (or yucca) is the star of the dish and should be of good quality. Choose softer cassava and avoid those that are too fibrous. To test, cut a piece of cassava and see if the inside is soft and without fibers. If you can't find fresh cassava, you can use frozen cassava, but the flavor may be slightly different.
- Cooking: The secret of a good stuck cow It's slow cooking and patience. Cooking the meat and cassava in a pressure cooker guarantees a faster and tastier dish, but if you prefer, you can opt to cook it in a normal pan, which will take longer (about 1h30 to 2h).
- Dish Texture: The dish should have a thick, creamy sauce, and the cassava should break down easily. If you want a thicker sauce, you can mash some of the cassava in the pan to thicken the broth.
- Side dishes: To stuck cow It goes perfectly with white rice, farofa, fresh leaf salad and even a well-seasoned vinaigrette. The farofa, in particular, adds crunchiness to the dish, balancing the tenderness of the meat and cassava.
Dish Variations:
- Beef with Bacon: If you like a smokier touch, you can add chopped bacon to the meat and seasoning stew. The bacon will make the dish even more flavorful and with a special touch.
- Beef with Vegetables: For an extra touch of flavor and nutrition, you can add vegetables like carrots, pumpkin, or sweet potatoes. They are delicious when cooked with the meat and cassava, and they add more color and nutrients to the dish.
- Spicy Beef: If you like your dish spicier, add fresh or dried chili peppers to the recipe. Chili peppers are great options to spice up the flavor.
Benefits of Cassava:
To cassava It is an excellent source of complex carbohydrates, making it a great source of energy for the body. It is also rich in fiber, B vitamins, and minerals such as iron and calcium. In addition, cassava is naturally gluten-free, making it a good option for people with gluten intolerance.