Brazilian Oxtail Stew (Rabada) - No Fail Recipes

Ingredients

• 5 garlic cloves
• 1 tablespoon sweet red paprika
• 1 cup cachaca
• 4 pounds’ oxtail sliced into 1 inch pieces
• 2 medium onions, chopped fine
• Salt to taste
• 1 cup fresh lime juice
• 2 large carrots, peeled and diced
• 2 bay leaves
• ½ cup vegetable oil
• 1 large manioc root, peeled and diced or potatoes can be used
• Clean the oxtail using warm water.
• Add the meat to a pot or Dutch oven and place enough water in to cover it.
• Add the cachaca and lime juice and boil, once boiling turn the heat down and simmer for 15 minutes.
• Take out the oxtail, wash with hot water and place on one side.
• Using another pan, add the oil and heat, fry the onions with the garlic for 3-6 minutes.
• Turn up the heat and put in the oxtail, bay leaves and dust with the paprika.
• Now add the stock from the Dutch oven to cover the meat halfway only.
• Turn down the heat and place a lid on, cook for 1 ½ hours.
• While cooking, add a little more stock so it does not dry out.
• Next put in the vegetables and cook for a further ½ hour.
• Once the meat becomes tender, turn off the heat and rest for 2 minutes.
• Taste and correct the seasoning, serve with rice or as you desire.
• Main Dishes
• A Canadian Foodie Love oxtail! On my list! Mmmmm Reply
• Shirley Barkers You did not specify what kind of stock used in the oxtail recipe. Also annatto powder?? Reply Abby Use the paprika. Reply
• Abby Use the paprika. Reply
• Abby In the first few steps, you are making the stock, this is what is to be used. I’ve changed some of the wording to be clearer. Reply
• Isabella Rasi In the middle of preparing it…….smells wonderful, like the cachaca addition! Thank you for sharing this ? Reply