Dinner · 180 min · brazilian

Rabada (Oxtail Stew)

This is the kind of Brazilian dinner you’ll make on repeat — oxtail and onion, 180 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Oxtail
• 2 Onion
• 5 cloves Garlic
• 3 Tomatoes
• 1 cup Red wine
• 2 Bay leaves
• 0.5 cup Parsley
• 3 tbsp Olive oil
• 2 tsp Salt
• 1 tsp Black pepper

Steps

1. Season the oxtail pieces aggressively and brown them deeply in batches — the caramelized crust is the foundation of the entire stew.
2. Soften the onions in the same pot, add the garlic and tomatoes, and cook 8 minutes into a thick base. Pour in the wine and scrape up every browned bit.
3. Return the oxtail, add bay leaves and hot water to barely cover. Cover and simmer very gently for 2.5 hours — low and slow renders the collagen into silk.
4. The stew is done when the meat threatens to fall off the bone and the sauce coats a spoon like velvet. Skim excess fat if you like.
5. Rest 15 minutes, then shower with parsley. The sauce should be glossy and lip-smacking — that stickiness is pure gelatin, and it is the point.
6. Serve over white rice or with pirão made from the cooking liquid. Rabada rewards patience like few dishes can.

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