Authentic Brazilian Rabada: A Flavorful Oxtail Stew Recipe

Ingredients

1.5 kilograms of beef shank
2 tablespoons of olive oil
2 onions, diced
4 cloves of garlic, minced
3 tablespoons of tomato paste
1 can (400g) of chopped tomatoes
1 large bell pepper, diced
2 bay leaves
1 liter of beef broth
1 tablespoon of paprika
1 teaspoon of cayenne pepper
Salt and pepper to taste
2 tablespoons of parsley, chopped for garnish
4 cups of cooked white rice, for serving

Steps and instructions

Heat the olive oil in a large pot over medium heat.
Add the beef shanks to the pot and sear on all sides until browned. This should take about 5 minutes per side. Once browned, remove the beef from the pot and set aside.
In the same pot, add the diced onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant, which should take about 5 minutes.
Add the tomato paste to the pot and stir well, cooking for another 2 minutes.
Add the chopped tomatoes, diced bell pepper, bay leaves, beef broth, paprika, and cayenne pepper to the pot. Stir well to combine the ingredients.
Return the beef shanks to the pot, ensuring they are covered by the broth. Season with salt and pepper to taste.
Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the meat is tender and easily falls off the bone.
Once the meat is tender, remove the bay leaves from the pot. You can then serve the rabada over white rice, garnished with chopped parsley.

Tools for making

Large pot - This will be used to cook the rabada and hold all the ingredients.
Tongs - Tongs are useful for flipping and handling the beef shanks while searing and transferring them in and out of the pot.
Knife - A sharp knife will be needed for dicing the onions, mincing the garlic, and chopping the parsley.
Cutting board - A cutting board provides a stable surface for chopping and preparing the ingredients.
Wooden spoon or spatula - This utensil will be useful for stirring and scraping the pot while cooking the rabada.
Measuring spoons - Measuring spoons are needed to accurately measure and add the spices to the recipe.
Can opener - A can opener is required to open the can of chopped tomatoes.
Ladle - A ladle will be used to serve the rabada and the broth over rice or into bowls.

Recipe variations

Use lamb shanks instead of beef shanks for a different flavor profile.
Add diced carrots and celery to the pot along with the bell pepper for added vegetables.
For a spicier version, increase the amount of cayenne pepper or add a diced chili pepper.
Replace the beef shanks with bone-in short ribs for a richer and more tender meat.
Add a splash of red wine to the pot during the cooking process for added depth of flavor.
For a meat-free option, substitute the beef shanks with chunks of seitan or tofu and use vegetable broth instead of beef broth.
Experiment with different herbs and spices such as thyme, oregano, or smoked paprika to customize the taste.
Add a splash of Worcestershire sauce or balsamic vinegar for a tangy kick.
To make it gluten-free, ensure that the beef broth and tomato paste used are gluten-free certified.
For a heartier version, add cooked beans such as kidney beans or black beans to the pot.

Recipe overview

Welcome to our delicious and heart-warming Rabada recipe! Rabada, a popular Brazilian dish, is a stew made from slow-cooked beef shanks that are cooked until they are so tender, they melt in your mouth. This recipe also incorporates a variety of vegetables and spices such as onions, bell peppers, and garlic, along with a burst of flavor from tomato paste and chopped tomatoes. Adding a hint of paprika and cayenne pepper gives it a slight kick, while the beef broth brings all the flavors together.

The process involves browning the beef shanks, sautéing the vegetables, and then combining all the ingredients to simmer for a couple of hours. This allows for all the flavors to marry together and for the beef to reach its desired tenderness. Serve this savory dish over a bed of white rice and garnish with some freshly chopped parsley, and you have a meal that is not only filling but also comforting. Enjoy the process and most importantly, enjoy your meal!

Common questions

Can I use a different cut of beef instead of beef shank? Yes, you can use a different cut of beef for this recipe. However, keep in mind that beef shank is preferred as it has a rich flavor and becomes tender when slow-cooked. Using a different cut may affect the taste and texture of the dish.
Can I make this recipe in a slow cooker? Absolutely! You can adapt this recipe for a slow cooker. After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or until the meat is tender.
Is there a vegetarian version of Rabada? Yes, you can make a vegetarian version of Rabada by using plant-based meat substitutes or by replacing the beef with vegetables like mushrooms, eggplant, or tofu. Adjust the cooking time accordingly as vegetables may require less time to cook.
Can I freeze the leftovers? Absolutely! Rabada freezes well. Allow the dish to cool completely, then transfer it to an airtight container or freezer bag. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with Rabada? Rabada is traditionally served over white rice. You can also serve it with crusty bread, pasta, or mashed potatoes. A side salad or steamed vegetables make great accompaniments to balance the flavors.

Serving dishes and utensils

Large pot - A large pot is needed to cook the rabada and accommodate all the ingredients.
Cutting board - A cutting board is helpful for chopping the onions, garlic, and bell pepper.
Chef's knife - A sharp chef's knife is essential for cutting the onions, garlic, and bell pepper.
Wooden spoon - A wooden spoon is useful for stirring and combining the ingredients in the pot.
Tongs - Tongs are needed for searing and flipping the beef shanks.
Ladle - A ladle is helpful for serving the rabada and broth.
Soup bowls - Soup bowls are ideal for serving the rabada, ensuring there is enough space for the broth and meat.
Cooked white rice - White rice is a common accompaniment to serve with the rabada.
Garnish (optional) - Chopped parsley can be used as a garnish for added freshness and visual appeal.

Origin stories

Rabada, or oxtail stew, is a popular dish in Brazil with roots stretching back to the times of slavery. When slave owners would discard less desirable parts of the cow, such as the tail, the slaves would turn these ingredients into delicious and hearty meals. The oxtail would be slow-cooked until tender, creating a rich and flavorful stew. Today, Rabada represents the resourcefulness and creativity of Brazil's culinary past. Despite its humble origins, it is now enjoyed by people from all walks of life, offering a comforting taste of Brazil's history and culture with each spoonful.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.