Rabada ao vinho tinto (Oxtail Stew in Red Wine)

Rabada ao vinho tinto (Oxtail Stew in Red Wine)


The oxtail stew recipe is European in origin, inspired by traditional recipes like Oxtail Soup (English), Queue de boeuf (French), Coda alla vaccinara (Italian) and Sopa de Rabo de Boi (Portuguese). This dish has spread all over Brazil, starting from the large areas of livestock.
The use of red wine is a tradition of the south of the country, an area with a large influx of Italian and German immigrants and an excellent wine producing region.

• 1 marinated oxtail
• 3 tablespoons olive oil
• 2 large onions
• 3 garlic cloves
• 3 ripe tomatoes
• parsley

For the marinade:
• 250 ml red wine
• 1 bay leaf
• 2 sprigs of fresh thyme
• 2 sprigs of fresh marjoram
• salt and ground pepper or chilli pepper

Preparation method
1. Remove and discard any fat from the oxtail and cut into chunky pieces. Season with marinade ingredients, mix well and allow it to marinate overnight or at least a few hours in the fridge.
2. Peel the tomatoes and cut into cubes. Chop onion, garlic and parsley.
3. Drain beef, reserving marinade.
4. Heat the oil in a large saucepan and brown the oxtail over a medium-high heat.
5. Take oxtail out of the saucepan and reserve.
6. Add to the saucepan onion, garlic and sautée for a few minutes.Add tomatoes and chopped parsley. Add the oxtail and the marinade with all the spices. Add enough water to cover the meat, cover the pan and cook over low heat for about 2 hours, until very tender.
7. When the meat is tender let it simmer uncovered to reduce until thick. Taste and check the seasoning.
8. Serve with polenta, pirão (“angu”), cassava or potatoes (boiled or mashed) or rice.

• Fresh watercress is a traditional garnish for “rabada”. You can also add watercress at the end of cooking and turn of the heat without cooking it.
• Add 1 or 2 tablespoons of colorau.
• When the meat is almost tender add, with you like, potatoes, carrots, celery, leeks or sweet peppers cut into cubes.

Yield: 4 servings.


Posted on: 28 March 2013