Rabada da Anita

Name: Rabada da Anita
Cuisine: Brazilian
Ingredients: 1 tablespoon fresh lime juice; Polenta, and Malagueta Pepper Sauce, for serving; 2 teaspoons arrowroot, for thickening the sauce (optional); 1 bunch watercress, washed and trimmed; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; 3 cups homemade or canned low-sodium beef or chicken stock; 3 cups homemade or canned low-sodium beef or chicken stock; ¼ cup chopped fresh parsley; 3 cups homemade or canned low-sodium beef or chicken stock; 1 sprig oregano, or ¼ teaspoon dried oregano; 1 sprig oregano, or ¼ teaspoon dried oregano; 1 garlic clove, chopped; 4 tomatoes, peeled, seeded, and chopped; 2 tablespoons vegetable oil; 1 large onion, chopped; Polenta, and Malagueta Pepper Sauce, for serving; 4 pounds oxtail, cut into 2½-inch-thick rounds

Anita’s Oxtail Stew

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

4 pounds oxtail, cut into 2½-inch-thick rounds
2 tablespoons vegetable oil
1

Americas
Brazil
São Paulo
Stew
Gluten-free

Method

Rinse the oxtail pieces under cold water, place them in a large nonreactive saucepan, and add cold water to cover. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes. Drain and set aside.

In another large nonreactive saucepan, heat the oil over medium heat and sauté the onion until it is lightly browned. Add the garlic and sauté another 3 minutes. Add the tomatoes, orega