Rabada

Rabada Recipe: Traditional Brazilian Oxtail Stew

Region / culture: Brazil | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Rabada is a traditional Brazilian dish made with oxtail, vegetables, and a flavorful broth. This hearty and comforting stew is perfect for a cozy meal on a cold day.

History

Rabada has its origins in Portuguese cuisine and was brought to Brazil during the colonial period. It has since become a popular dish in Brazilian homes and restaurants, loved for its rich flavors and tender meat.

Ingredients

4 lb (1.81 kg) of oxtail, cut up
1 cup of lemon juice
1 cup of cachaça (or vodka)
0.5 cup of oil
5 cloves of garlic, minced
2 onions, diced
2 cups of chopped celery
1 cup of grated carrot
4 bay leaves
1 tsp of salt
red pepper (optional)

How to prepare

Rinse the oxtail and place it in a large saucepan with the lemon juice and cachaca.
Cover the oxtail with water and boil it for about 10 minutes.
Place the oxtail in a colander to discard the water and set it aside.
In the same saucepan, combine 0.5 cup of oil, garlic, onions, and salt. Fry the previously cooked oxtail until golden brown, about 10 minutes.
Drain the excess fat.
This is the process of 'refogar'.
Slowly pour water into the saucepan while cooking to make a sauce.
Add bay leaves, carrot, celery, and red pepper if desired.
Add enough water to partially cover the oxtail and create a sauce.
Taste to see if you need to add more salt.
Continue cooking until the meat is tender but still attached to the bones.

Variations

Add diced tomatoes or tomato paste for a richer broth.
Include potatoes or yams for a heartier stew.
Use different herbs and spices, such as thyme or paprika, to change up the flavor profile.

Cooking Tips & Tricks

Be sure to brown the oxtail before adding the vegetables and liquid to enhance the flavor of the dish.

- Slow cooking is key to tenderizing the oxtail and allowing the flavors to meld together.

- Adjust the seasoning to your taste preferences, adding more salt or red pepper for a spicier dish.

Serving Suggestions

Rabada is traditionally served with white rice and a side of sautéed greens. You can also enjoy it with crusty bread or cornmeal mush.

Cooking Techniques

The key cooking technique for Rabada is slow simmering, allowing the oxtail to become tender and the flavors to develop. Be patient and let the stew cook low and slow for the best results.

Ingredient Substitutions

If you can't find oxtail, you can use beef shank or short ribs as a substitute. You can also use white wine instead of vodka for a different flavor profile.

Make Ahead Tips

Rabada tastes even better the next day, so feel free to make it ahead of time and reheat it when ready to serve. The flavors will have a chance to meld together for an even more delicious dish.

Presentation Ideas

Serve Rabada in a large bowl with a sprinkle of fresh herbs on top for a pop of color. You can also garnish with a slice of lemon or a dollop of sour cream for added richness.

Pairing Recommendations

Rabada pairs well with a light and crisp white wine, such as Sauvignon Blanc or Pinot Grigio. You can also enjoy it with a cold beer or a glass of caipirinha, a traditional Brazilian cocktail.

Storage and Reheating Instructions

Store any leftover Rabada in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Rabada contains approximately 400-500 calories, depending on the size of the oxtail pieces and the amount of oil used in the recipe.

Carbohydrates

Rabada is a low-carb dish, with most of the carbohydrates coming from the vegetables used in the recipe.

Fats

The oxtail in Rabada is a rich source of healthy fats, including omega-3 fatty acids.

Proteins

Oxtail is a great source of protein, making Rabada a satisfying and filling meal.

Vitamins and minerals

Rabada is packed with vitamins and minerals from the vegetables used in the recipe, including vitamin A, vitamin C, and potassium.

Alergens

Rabada may contain allergens such as garlic and onions. Be sure to check for any food allergies before preparing this dish.

Summary

Rabada is a nutritious and flavorful dish that provides a good balance of protein, fats, and carbohydrates, along with essential vitamins and minerals.

Summary

Rabada is a delicious and comforting Brazilian stew made with oxtail, vegetables, and a flavorful broth. This hearty dish is perfect for a cozy meal with family and friends, and is sure to warm you up on a cold day. Enjoy the rich flavors and tender meat of Rabada with a side of rice and greens for a satisfying and nutritious meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was passed down to me by my dear friend Maria, who learned it from her grandmother back in Spain. Rabada, a traditional Spanish oxtail stew, is a dish that has been close to my heart ever since I first tasted it many years ago.

I remember the day vividly. Maria had invited me over for dinner and as soon as I walked into her kitchen, I was overwhelmed by the delicious aroma that filled the air. She greeted me with a warm smile and told me she had been cooking Rabada all day. I couldn't wait to try it.

As we sat down to eat, Maria told me the story behind the recipe. Her grandmother, a skilled cook, used to prepare Rabada for her family on special occasions. It was a dish that brought everyone together and created lasting memories. Maria had learned the recipe from her grandmother and now she was passing it down to me.

The flavors of the stew were rich and complex, with the oxtail melting in my mouth and the vegetables adding a fresh crunch. The broth was fragrant with spices and herbs, creating a symphony of flavors that danced on my tongue. I was in love.

After that evening, I knew I had to learn how to make Rabada myself. Maria generously shared her recipe with me, along with tips and tricks that had been handed down through generations. She showed me how to select the best oxtail, how to brown it properly, and how to simmer it slowly until it was tender and juicy.

I practiced making Rabada every chance I got, tweaking the recipe here and there to suit my taste. I added more garlic, a touch of paprika, and a splash of red wine to deepen the flavors. Each time I made the stew, it brought me back to that memorable evening with Maria, filled with laughter and love.

Over the years, Rabada became a staple in my household. I cooked it for my family on special occasions, just like Maria's grandmother had done. It became a dish that brought us together and created lasting memories, just as it had for Maria's family.

As I cooked Rabada, I felt connected to my roots and to the generations of women who had passed down this recipe. I could almost hear the laughter and chatter of Maria's family in Spain, gathered around the table, enjoying the same stew that I was making in my own kitchen.

Now, as I sit here writing this story, I can't help but feel grateful for the gift of Rabada. It has brought me so much joy and comfort over the years, connecting me to my past and to the people I love. I hope that one day, I can pass down this recipe to my own grandchildren, just as Maria did for me.

In the meantime, I will continue to cook Rabada with love and care, savoring each bite and each memory it brings. And as I do, I will be forever grateful for the friendship and the tradition that brought this delicious stew into my life.