Brazilian Oxtail Stew (Rabada)
This European-style hearty oxtail stew is a favorite in Brazil, especially in the state of Minas Gerais.
Serves: 8Hands-on: 40 minutesTotal: 4 hoursDifficulty: Medium
- 4 lbs. oxtail, cut into chunks
- 2 tsp. kosher salt
- 2 tsp. ground black pepper
- 6 Tbsp. olive oil, divided
- 1 large onion, peeled and chopped
- 4 cloves garlic, minced
- 2 Tbsp. tomato paste
- 2 large tomatoes, peeled and diced
- 2 medium carrots, peeled and cut into ½" pieces
- ½ cup chopped fresh cilantro
- 1 tsp. ground cumin
- 1 Tbsp. smoked paprika
- 1 bay leaf
- 6 cups beef stock
- ½ cup chopped scallions
- Soak the oxtail in salted cold water for 30 minutes, then rinse well. Remove any excess fat. Season the meat with salt and pepper.
- Add 4 tablespoons olive oil to a heavy stockpot over high heat. Add the oxtail and sauté until well browned on all sides, about 5 minutes (work in batches if necessary). Remove from pot and set aside on a plate.
- Add the remaining olive oil to the stockpot. Lower heat to medium and sauté onion until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste, tomatoes, carrots, cilantro, cumin, and paprika and reduce heat to low. Simmer until all of the liquid has evaporated, about 5–8 minutes.
- Increase heat to high and add the oxtail back to the pot, along with bay leaf and stock. Bring to a boil and then reduce heat to low. Cover and simmer until meat is very tender, about 2½ hours. Uncover and simmer stew until it thickens to desired consistency, about 20 minutes.
- Garnish with scallions just before serving. Serve warm.