Rabada

Rabada is a traditional Brazilian dish featuring tender oxtail slow-cooked in a rich tomato-based sauce, infused with aromatic spices. This hearty meal is perfect for sharing, bringing warmth and comfort to the dinner table.

Ingredients

• Oxtail - 500 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Tomato paste - 2 tablespoons
• Canned diced tomatoes - 400 grams
• Beef broth - 500 milliliters
• Bay leaves - 2
• Thyme - 1 teaspoon, dried
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - for garnish

Steps

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the diced carrot and celery to the pot, cooking for another 5 minutes until the vegetables begin to soften.
3. Stir in the tomato paste, cooking for 2 minutes to deepen the flavor. Then add the canned diced tomatoes, beef broth, bay leaves, thyme, paprika, salt, and black pepper.
4. Add the oxtail pieces to the pot, ensuring they are submerged in the liquid. Bring to a boil, then reduce the heat to low.
5. Cover and let simmer for about 2 hours, or until the oxtail is fork-tender. Stir occasionally and add more broth or water if necessary to keep the meat covered.
6. Once cooked, remove the bay leaves and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 550
• Protein: 45 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 130 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in iron and zinc, essential for immune health.

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