RabadaOxtail Stew

A rich winter stew.

• 6 servings (300 g each)
• Cook 10 mins
• São Paulo / Sul (German heritage)

Rabada is a slow-braised oxtail stew. Long cooking breaks down tough collagen into gelatin, thickening the dark wine gravy. Fresh watercress (agrião) is added at the very end to cut through the rich stew.

Ingredients

• •1.5 kg Oxtail Pieces (Cut at Joints) — Collagen-Rich Beef Base
• •200 ml Dry Red Wine — Acid Deglazing Base
• •800 ml Beef Stock or Water — Braising Liquid
• •150 g Tomato Passata — Rich Acid Accent
• •200 g Yellow Onions (Diced) — Aromatic Base
• •25 g Fresh Garlic (Minced) — Aromatic Base
• •150 g Bell Peppers (Diced) — Sweet Aromatic Accent
• •100 g Fresh Watercress (Agrião) — Fresh Peppery Accent
• •30 ml Extra Virgin Olive Oil — High-Heat Sear Fat
• •2 leaves Dried Bay Leaves — Herbal Base
• •15 g Fine Sea Salt & Black Pepper — Seasoning

Method

1. Trim excess fatTrim excess fat from oxtail pieces and season with salt and pepper
2. Heat olive oilHeat olive oil in a pressure cooker or Dutch oven over high heat
3. Sear oxtail piecesSear oxtail pieces thoroughly in batches for 10 minutes until deep brown on all sides; transfer to a plate
4. Pour off excessPour off excess fat, leaving 15 ml in the pot
5. Sauté onions, garlicSauté onions, garlic, and bell peppers for 5 minutes until soft
6. Stir in tomatoStir in tomato passata and deglaze the pot with red wine, scraping up browned bits from the bottom
7. Return oxtail toReturn oxtail to the pot along with bay leaves and beef stock
8. Seal pressure cookerSeal pressure cooker and cook on high pressure (15 psi) for 50 minutes (or cover Dutch oven and simmer low for 3 hours)
9. Release pressure, spoonRelease pressure, spoon off rendered surface fat, and simmer uncovered for 10 minutes until gravy thickens
10. Stir in freshStir in fresh watercress right before serving, allowing it to wilt in the hot gravy

Questions