RABADA

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 4 lbs of oxtail cut ups.
• 1 cup of lemon juice
• 1 cup of cachaca (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)

[edit] Directions

• 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 1/2 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.

[edit] Other Links

[edit] See also