Vaca atolada - 'cow stuck in the mud'
Ingredients:
1kg beef flank
1 pack of frozen cassava (a root vegetable - try Brazilian stores)
Juice of 1 lime
Small cup of cachaça (sugar cane spirit)
2 chopped onions
2 crushed garlic cloves
Bay leaf
Olive oil
Salt and pepper to taste
Finely chopped parsley to garnish
Method:
1. Boil the meat in 2 litres of water, lime juice and cachaça for 20 minutes, before draining and setting aside.
2. Soften the garlic and onion in olive oil in a casserole dish.
3. Add the meat, and when golden brown, add the cassava (properly thawed) and some water to cover the ingredients. Add bay leaf, salf and pepper. Keep adding water, until the cassava is nearly melted and resembles a thick, 'muddy' sauce.
4. Adjust seasoning as necessary, garnish with parsley and serve with thinly sliced spring greens fried in garlic and olive oil.
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