Vaca Atolada Real: Short Ribs Confit with Saffron Mandioca Purée and Cachaça-infused Jus

Prepare the Short Ribs Confit: Pat the short ribs dry with paper towels. In a small bowl, combine coarse sea salt, crushed black peppercorns, 6 minced garlic cloves, bay leaves, and fresh thyme sprigs. Rub this aromatic mixture generously all over the short ribs. Place the seasoned ribs in a deep, oven-safe pot or Dutch oven. Pour olive oil over them, ensuring they are mostly submerged. Cover the pot tightly with a lid or aluminum foil and cook in a preheated oven at 150°C (300°F) for 3.5 to 4 hours, or until the meat is incredibly tender and easily pulls from the bone.

Prepare the Saffron Mandioca Purée: While the short ribs are confiting, prepare the mandioca. Place the peeled and chunked mandioca in a large pot and cover with cold, lightly salted water. Bring to a boil and cook for 20-30 minutes, or until the mandioca is very tender and easily pierced with a fork. Drain thoroughly.

In a small saucepan, gently heat the whole milk and 60g unsalted butter until the butter is melted. Stir in the steeped saffron threads. Pass the cooked mandioca through a potato ricer or mash thoroughly until smooth. Gradually add the warm milk-butter-saffron mixture, mixing until the purée is creamy and luscious. Season with freshly grated nutmeg and salt to taste. Keep warm.

Prepare the Cachaça-infused Jus: Once the short ribs are cooked, carefully remove them from the pot and set aside. Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl, discarding any solids. Skim off excess fat, reserving approximately 2 cups of the rich confit liquid.

In a clean small saucepan, sauté the diced shallots in a tablespoon of the reserved beef fat (or olive oil) until translucent. Add 2 minced garlic cloves and cook for another minute until fragrant.

Deglaze the pan with dry red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half. Add the cachaça and, if desired, carefully flambé to burn off the alcohol (ensure proper ventilation and caution).

Pour in the reserved beef confit liquid and beef stock. Add the fresh rosemary sprig. Bring the mixture to a gentle simmer and reduce by about one-third, allowing the flavors to concentrate. In a small cup, whisk together the cornstarch and cold water to create a slurry. Whisk the slurry into the simmering jus and cook for 1-2 minutes until the jus slightly thickens to a glossy consistency. Season with salt and black pepper to taste. Remove and discard the rosemary sprig.

Prepare the Crispy Farofa: In a frying pan, cook the finely diced bacon until crispy. Remove the crispy bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add 30g unsalted butter to the pan with the bacon fat. Sauté the finely diced onion until softened. Add 1 minced garlic clove and cook for another minute until fragrant.

Add the manioc flour (farinha de mandioca) to the pan and toast it over medium-low heat, stirring constantly, until it turns golden brown and becomes fragrant (about 5-7 minutes). Stir in the crispy bacon and chopped fresh parsley. Season with a pinch of salt.

To Serve: Gently reheat the confit short ribs if necessary. Spoon a generous portion of the vibrant saffron mandioca purée onto each plate. Carefully place a tender confit short rib piece alongside the purée. Drizzle generously with the rich cachaça-infused jus. Finish by sprinkling a spoonful of the crispy farofa over the plate for textural contrast. Serve immediately.