Authentic Oxtail Stew Recipe: Tender & Comforting (Rabada)

Today, we’re talking about a recipe that is perfect for chilly days and guaranteed to warm both your heart and your palate. We’re talking about oxtail stew (rabada), a delicious, savory dish with the power to awaken warm memories and feelings of comfort. It is a true treasure of traditional cuisine. Let’s learn together how to prepare this delicacy and enjoy an incredible meal.

Ingredients:

• 3.3 lbs (1.5 kg) of oxtail, cut into pieces
• Olive oil or another fat of your choice
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 carrot, chopped
• 1 bell pepper (optional)
• 2 bay leaves
• Red pepper flakes, to taste
• Salt, to taste
• 1 cup red wine
• 1 can (14 oz) peeled tomatoes
• Water
• Fresh parsley and scallions, to garnish
• Side dishes of your preference

How to Prepare Oxtail Stew:

1. Start by heating a pressure cooker. Add a drizzle of olive oil and begin searing the oxtail pieces. The goal here is to brown the meat on all sides. Season with salt and pepper while searing.
2. If the bottom of the pot starts to develop a dark crust, use the “deglazing” technique: add a splash of water to loosen the caramelized bits, stir well, and continue searing.
3. While the meat is browning, chop your vegetables. In this recipe, we use onion, garlic, carrot, and bell pepper. You can also add other vegetables like celery or leeks.
4. Once the meat is well-browned, remove it from the pot. Add a little more olive oil if needed and sauté the vegetables until soft and caramelized.
5. Return the meat to the pot and add the red wine. Let it cook for a few minutes so the alcohol evaporates.
6. Add the peeled tomatoes, bay leaves, and a bit more salt. Mix well, and if you like, add a pinch of red pepper flakes for some heat.
7. Now, add water to the pot, just enough to almost cover the meat. You don’t need to cover it completely. The amount will vary depending on how much meat you are cooking.
8. Seal the pressure cooker and cook over medium heat for 30 minutes. Check if the meat is tender and falling off the bone. If needed, add more water and cook for longer. For larger batches, the cooking time may take up to an hour.

Pro Tip:

For a thicker, richer sauce, you can reduce the liquid after cooking the meat by letting it simmer uncovered until it reaches your desired consistency.

Prep and Cook Time:

The total time to prepare the oxtail stew, including pressure cooking, is approximately 1 hour and 30 minutes.

Servings:

This recipe yields about 6 generous servings.

A Little Background:

Oxtail stew is a traditional dish across many culinary cultures. In Brazil, it is commonly enjoyed with polenta or white rice, but its versatility means it pairs well with various sides. The secret to a perfect oxtail stew is the patience and care you put into its preparation. It’s one of those recipes that tastes even better the next day, once the flavors have had time to meld and the meat becomes even more succulent.

We hope you get adventurous in the kitchen and enjoy this incredible dish. Oxtail stew is comforting, savory, and perfect for gathering family and friends around the table. Bon appétit!