Difference between revisions of "Rabada"
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* red pepper (optional) | * red pepper (optional) | ||
| − | == | + | == Procedures == |
# Rinse the oxtail and place in a large saucepan with the [[lemon juice]] and [[cachaça|cachaca]]. | # 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. | # Cover the oxtail with [[water]] and boil for about 10 minutes. | ||
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# And finish cooking, the [[meat]] should be tender but still attached to the bones. | # And finish cooking, the [[meat]] should be tender but still attached to the bones. | ||
| − | [[Category:Brazilian Meat | + | [[Category:Brazilian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Cachaça Recipes]] | [[Category:Cachaça Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
[[Category:Oxtail Recipes]] | [[Category:Oxtail Recipes]] | ||
| − | [[Category:Vodka | + | [[Category:Vodka Recipes]] |
Latest revision as of 18:14, 26 June 2012
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 leaves
- 1 teaspoon salt
- red pepper (optional)
Procedures
- Rinse the oxtail and place in a large saucepan with the lemon juice and 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 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.
