Brazilian Oxtail Stew, known locally as Rabada, is a traditional comfort dish that has been enjoyed in Brazilian kitchens for generations. Originating from Portuguese culinary influences and adapted with local Brazilian ingredients, Rabada is slow-cooked to transform oxtail—a naturally gelatinous, flavorful cut—into a rich, tender stew. This dish embodies the Brazilian approach to cooking: simple ingredients, long cooking times, and deeply layered flavors that develop with care and patience.
In this recipe, oxtail pieces are seared to develop deep, savory flavor before being braised with aromatic vegetables such as onions, garlic, and carrots, along with robust seasonings like bay leaves, black pepper, and fresh herbs. The slow-cooking process breaks down the collagen in the meat, creating a luscious, velvety sauce that clings to each tender piece. Often finished with a splash of red wine or vinegar, the stew achieves a perfect balance of richness, acidity, and aromatic depth, making it ideal for pairing with creamy polenta or rice.
Brazilian Oxtail Stew (Rabada) is perfect for special family dinners, festive occasions, or cozy winter meals when a hearty, flavorful dish is desired. Its tender meat, savory sauce, and comforting textures make it a standout in Brazilian cuisine, offering both indulgence and authenticity. This classic stew showcases how patience and traditional techniques turn a humble cut of meat into a deeply satisfying, memorable dish.
Brazilian Oxtail Stew, known locally as Rabada, is a traditional comfort dish that has been enjoyed in Brazilian kitchens for generations. Originating from Portuguese culinary influences and adapted with local Brazilian ingredients, Rabada is slow-cooked to transform oxtail—a naturally gelatinous, flavorful cut—into a rich, tender stew. This dish embodies the Brazilian approach to cooking: simple ingredients, long cooking times, and deeply layered flavors that develop with care and patience.
In this recipe, oxtail pieces are seared to develop deep, savory flavor before being braised with aromatic vegetables such as onions, garlic, and carrots, along with robust seasonings like bay leaves, black pepper, and fresh herbs. The slow-cooking process breaks down the collagen in the meat, creating a luscious, velvety sauce that clings to each tender piece. Often finished with a splash of red wine or vinegar, the stew achieves a perfect balance of richness, acidity, and aromatic depth, making it ideal for pairing with creamy polenta or rice.
Brazilian Oxtail Stew (Rabada) is perfect for special family dinners, festive occasions, or cozy winter meals when a hearty, flavorful dish is desired. Its tender meat, savory sauce, and comforting textures make it a standout in Brazilian cuisine, offering both indulgence and authenticity. This classic stew showcases how patience and traditional techniques turn a humble cut of meat into a deeply satisfying, memorable dish.
Total Time:2.5 hours
Yield:81x
Ingredients
Scale
5 garlic cloves
1 tablespoon sweet red paprika
1 cup cachaca
4 pounds’ oxtail sliced into 1 inch pieces
2 medium onions, chopped fine
Salt to taste
1 cup fresh lime juice
2 large carrots, peeled and diced
2 bay leaves
½ cup vegetable oil
1 large manioc root, peeled and diced or potatoes can be used
Instructions
Clean the oxtail using warm water.
Add the meat to a pot or Dutch oven and place enough water in to cover it.
Add the cachaca and lime juice and boil, once boiling turn the heat down and simmer for 15 minutes.
Take out the oxtail, wash with hot water and place on one side.
Using another pan, add the oil and heat, fry the onions with the garlic for 3-6 minutes.
Turn up the heat and put in the oxtail, bay leaves and dust with the paprika.
Now add the stock from the Dutch oven to cover the meat halfway only.
Turn down the heat and place a lid on, cook for 1 ½ hours.
While cooking, add a little more stock so it does not dry out.
Next put in the vegetables and cook for a further ½ hour.
Once the meat becomes tender, turn off the heat and rest for 2 minutes.
Taste and correct the seasoning, serve with rice or as you desire.
