Rabada (stew) is cooked throughout Brazil and varies according to original Spanish/Portuguese as well as local influences. This recipe is from The South American Table: The Flavor and Soul of Authentic Home Cooking by Maria Baez Kijac and is from the North-East where rabada is Portuguese in style. The addition of carrots is entirely my idea.
Rub 1.8kg (4 lbs) of oxtail cut into pieces with the juice of a lemon and set aside. Heat 2 tablespoons of corn or other vegetable oil with 1 teaspoon of sweet paprika over medium heat. Add 2 finely chopped medium onions, ½ a cup of finely chopped leeks or scallions, 2 tablespoons each of finely chopped fresh coriander (cilantro) and parsley, 4 crushed cloves of garlic, 1 teaspoon of salt, freshly ground black pepper to taste, 1 teaspoon of ground cumin and 2 bay leaves. Cook, stirring, until the onions are soft and translucent. Add the oxtails, 2 cups of hot water and ¼ of a cup of red wine vinegar. Cover and simmer over low heat for 3 hours, stirring occasionally and adding chopped carrots (if using) after 2 hours. Finally, add 450g (1 lb) of sliced chorizo and cook for a further 30 minutes. If the stew becomes too dry add a little water. There should be enough sauce to coat the meat but it should not be too soupy. Serve with rice.
michelle picker cooks 