Rabada
Ingredients
- 4 lbs of oxtail cut up
- 1 cup of lemon juice
- 1 cup of cachaça (or vodka)
- ½ cup oil
- 5 cloves of garlic minced
- 2 diced onions
- 2 cups chopped celery
- 1 cup grated carrot
- 4 bay leaf|bay leaves
- 1 teaspoon salt
- red pepper (optional)
- Rinse the oxtail and place in a large saucepan with the lemon juice and cachaça|cachaca.
- Cover the oxtail with water and boil for about 10 minutes.
- Place the oxtail in a colander to discard the water and set aside the oxtail.
- Combine in the saucepan the ½ cup of oil, garlic, onions, salt and fry the previously cooked oxtail until golden brown, about 10 minutes.
- Drain the excess of fat.
- This is the “refogar” process.
- Then pour water slowly while cooking to make a sauce.
- Combine the bay leaf|bay leaves, carrot and celery and red pepper if you like.
- Add water enough to partially cover the oxtail and make a sauce.
- Taste to see if you need to add more salt.
- And finish cooking, the meat should be tender but still attached to the bones.
This article uses material from the "Rabada" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
