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Rabada
Brazilian Oxtail Stew
A deeply flavorful and comforting Brazilian oxtail stew, slow-braised until the meat is incredibly tender and falling off the bone. Traditionally served with fresh watercress and polenta, it's a beloved Sunday meal.
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- 1.5 kg Oxtail(Cut into 2-3 inch pieces)
- 2 tablespoons Olive oil or vegetable oil
- 2 medium Large onions(Finely chopped)
- 3 medium Ripe tomatoes(Diced)
- 6 cloves Garlic cloves(Minced)
- 200 ml Dry red wine(Such as Cabernet Sauvignon or Merlot)
- 1 liter Water(Approximately, or enough to cover the oxtail)
- to taste Salt
- to taste Black pepper(Freshly ground)
- 2 bunches Watercress(Washed and tough stems removed)
- for serving Polenta(Prepared according to package directions)
ðšâð³ äœãæ¹
- 1
Pat the oxtail pieces completely dry with paper towels. Season generously with salt and freshly ground black pepper. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the oxtail pieces on all sides until deeply browned and a nice crust has formed. This browning is crucial for flavor. Remove the browned oxtail to a plate and set aside.
â±ïž 15-20 minutes - 2
Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the diced tomatoes and cook for 2-3 minutes until they begin to break down. Pour in the red wine and bring to a simmer, scraping the bottom of the pot to deglaze and incorporate all the flavorful browned bits. Let the wine simmer and reduce slightly for about 2 minutes.
â±ïž 10-12 minutes - 3
Return the browned oxtail pieces to the pot, nestling them amongst the onions and tomatoes. Add enough water to almost cover the oxtail. Bring the liquid to a gentle simmer. Once simmering, cover the pot tightly with a lid. Reduce the heat to low and let the stew braise gently for 3 to 4 hours, or until the oxtail is exceptionally tender and the meat is easily falling off the bone. Check periodically and add a little more water if the liquid level gets too low.
â±ïž 3.5 - 4 hours - 4
Once the oxtail is tender, taste the stew and adjust seasoning with salt and pepper as needed. Stir in the fresh watercress and let it wilt into the hot stew for about 1-2 minutes just before serving. Ladle the rich oxtail stew into bowls, ensuring each serving gets plenty of tender meat. Serve immediately with freshly prepared polenta, which is perfect for soaking up the delicious sauce.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe key to this dish is the long, slow braise. Ensure the oxtail is cooked until it is fork-tender and practically falling off the bone.
- âWatercress is the traditional herb, providing a fresh, peppery contrast to the rich stew. Do not overcook it; it should be just wilted.
- âRabada often tastes even better the next day, as the flavors have more time to meld. Reheat gently on the stovetop.
- âFor a thicker sauce, you can remove the oxtail pieces, shred the meat, and then simmer the sauce uncovered for a bit to reduce it before returning the meat.
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- Add cubed potatoes or root vegetables like carrots and parsnips to the pot during the last hour of braising.
- For a richer flavor, you can omit the red wine and use beef broth instead, though the wine adds a wonderful depth.