Brazilian oxtail, known as rabada, is a slow-braised stew of meaty oxtail, tomatoes, aromatics, and tender potatoes, often finished with fresh watercress. Versions vary by region and household, but a long, gentle simmer is what makes the meat succulent and the broth deeply savory.
Ingredients
- 4 lb (1.8 kg) oxtail pieces, preferably cut into 2- to 3-inch (5- to 7.5-cm) sections
- 2 tsp (12 g) fine salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1 large yellow onion, about 10 oz (280 g), finely chopped
- 1 medium carrot, about 3 oz (85 g), finely chopped
- 5 garlic cloves, about 15 g, minced
- 2 tbsp (30 g) tomato paste
- 1 can crushed tomatoes, 14.5 oz (411 g)
- 4 cups (950 ml) low-sodium beef stock
- 1 cup (240 ml) water
- 2 bay leaves, about 0.2 g
- 1 tsp (2 g) sweet paprika
- 1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4-cm) chunks
- 1 bunch watercress, about 4 oz (115 g), thick stems trimmed
- 2 tbsp (30 ml) red-wine vinegar, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley
Instructions
- Prepare the oxtail and vegetables. Pat the oxtail dry with paper towels; trim away only large, hard pieces of surface fat, leaving some fat for flavor. Season all over with the salt and pepper. Chop the onion and carrot, mince the garlic, and cut the potatoes. Drying the meat helps it brown instead of steaming. Keep the watercress separate until the end so it stays bright and fresh.
- Brown the oxtail. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in batches so the pieces are not crowded, brown the oxtail on several sides, turning as needed; allow about 20 minutes total for all the batches. Transfer the browned pieces to a plate. If the pot has a thick layer of rendered fat, carefully spoon off all but about 1 tablespoon (15 ml). Leave the browned bits in place; they add flavor to the braising liquid.
- Build the base. Reduce the heat to medium. Add the onion and carrot and cook for 5 minutes, stirring and scraping the pot. Stir in the garlic and tomato paste and cook for 2 minutes, then add the crushed tomatoes and paprika and cook for 6 minutes, stirring occasionally. The tomato mixture should darken slightly and smell concentrated, without scorching. This step takes about 13 minutes.
- Braise until tender. Return the oxtail to the pot and pour in the stock and water. Add the bay leaves, scraping up any browned bits. The liquid should come roughly halfway to two-thirds of the way up the meat; add a little water if needed. Bring just to a boil, then lower the heat until the liquid barely simmers. Cover and cook for 3 hours, turning the pieces once or twice. Keep the simmer gentle: a hard boil can make the meat less tender and cause the liquid to reduce too quickly. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a meaty section with a food thermometer, away from the bone. Oxtail is usually braised well beyond that point for tenderness. It is ready when a fork slides in easily and the meat is beginning to loosen from the bone. If it is still firm, continue simmering and check every 15 minutes.
- Add the potatoes. Stir in the potato chunks, cover, and simmer gently for about 20 minutes, or until they are tender when pierced with a knife but not falling apart. If the sauce seems very thin, uncover the pot for the final 10 minutes; if it looks too reduced, add a splash of water. Taste the broth and adjust the salt and pepper.
- Finish with watercress and vinegar. Stir in the watercress and cook for 1 to 2 minutes, just until wilted. Remove the bay leaves, stir in the red-wine vinegar, and taste again. Add another small splash of vinegar if the rich broth needs a little more brightness. Sprinkle with parsley and serve hot, making sure each portion gets meat, potatoes, and plenty of sauce.
Tips
- Choose pieces with meat attached. Oxtail has a lot of bone and connective tissue, so the weight does not translate to an equal amount of boneless meat. Ask the butcher for evenly cut pieces with visible meat around the bone. If the pieces are unusually large, allow extra braising time rather than raising the heat.
- Control the fat without losing flavor. Oxtail releases fat as it cooks. Skim excess fat from the surface before adding the potatoes, or refrigerate the finished stew and lift off the firm fat layer once chilled. Leaving a little fat behind keeps the broth satisfying and helps carry the seasonings.
- Keep the simmer low. A few small bubbles are enough. If the pot is bubbling vigorously, lower the heat. Check occasionally that the bottom is not catching and that there is still enough liquid around the meat; add water in small amounts if necessary.
- Make a practical watercress swap. Watercress is traditional in many versions of rabada, but it may be hard to find. Baby kale or chopped mustard greens work well; add kale for the final 5 minutes or mustard greens for the final 3 to 4 minutes. Kale is milder, while mustard greens bring a sharper, peppery taste.
Serving Suggestions
Serve rabada in shallow bowls with plenty of braising liquid. Steamed white rice is a classic companion: it catches the sauce and makes the meal more substantial. Farofa, toasted cassava flour seasoned with a little butter or oil, adds a dry, crisp contrast. If cassava flour is unavailable, serve crusty bread for soaking up the broth; the flavor and texture will be different, but it does the same useful job at the table.
The potatoes are already part of the stew, so extra starch is optional. For a fuller spread, add sautéed collard greens or a simple salad dressed with lime or vinegar. A squeeze of lime at the table can sharpen the rich meat, but taste first because the vinegar in the pot already provides acidity. Keep serving portions generous with broth, rather than draining the meat before plating.
Variations
Make it without potatoes. Some cooks serve oxtail with rice or polenta instead of adding potatoes to the pot. Leave them out and simmer the stew uncovered for a few minutes at the end if you want a slightly thicker sauce. Choose one or two accompaniments so the meal still has a clear balance of rich stew and something to soak up the liquid.
Add a little chile. For gentle heat, add ½ tsp (1 g) red-pepper flakes with the paprika. For more pronounced heat, serve sliced fresh chile on the side so each person can season their bowl. The base recipe is savory rather than hot, so start with a small amount.
Use a pressure cooker. An electric or stovetop pressure cooker can shorten the braising stage, but follow the appliance’s fill limits and instructions. Brown the oxtail in batches using the sauté setting, cook the tomato base, then pressure-cook the meat with the stock and water until fork-tender. Timing varies with the cooker and size of the pieces; release pressure as directed by its manufacturer. Add potatoes after the meat is tender and cook them using the appliance’s appropriate method, then finish with watercress and vinegar. Do not assume the stovetop timing applies to pressure cooking.
Swap the greens. Besides watercress, use baby kale, mustard greens, or a handful of chopped spinach. Spinach wilts very quickly, so stir it in right before serving. These greens are convenient alternatives, not exact matches: watercress has a distinctive peppery bite that helps balance the rich oxtail.
Storage and Reheating
Refrigerate leftover oxtail within 2 hours of cooking, in shallow airtight containers. It keeps for 3 to 4 days in the refrigerator. Store the meat with its broth to help it stay moist; if you expect to have leftovers, you can keep the watercress separate and add fresh greens when reheating. The sauce may become more gelled when cold because of the natural gelatin from the bones. It loosens as it warms.
Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or stock if the sauce is thick. Heat until the center reaches 165°F (74°C), checking with a food thermometer. You can also microwave a portion in a covered microwave-safe dish, stirring partway through and checking the temperature in more than one spot. Avoid repeated cooling and reheating of the entire pot.
For longer storage, freeze cooled portions with enough broth to cover the meat, leaving a little room in each freezer-safe container for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Potatoes can soften after freezing and thawing, so if texture matters, freeze the oxtail and broth separately from freshly cooked potatoes.
Frequently Asked Questions
What is Brazilian oxtail called?
It is commonly called rabada in Brazil. The name refers to oxtail stew, and recipes vary: some include potatoes and watercress, while others keep the meat and sauce simple and serve them with rice, polenta, or farofa. This recipe uses potatoes and watercress for a complete one-pot version.
Why is my oxtail still tough after braising?
It likely needs more time at a gentle simmer. Oxtail contains connective tissue that softens gradually, and the time depends on the size of the pieces, the pot, and how steadily the stove holds a low temperature. Keep it covered and check every 15 minutes until a fork slips into the meat easily. Turning up the heat is not a reliable shortcut.
Can I make this recipe ahead?
Yes. Cook the stew, cool it promptly, and refrigerate it within 2 hours. The flavors meld as it rests, and the chilled fat is easy to lift off before reheating. Warm it gently to 165°F (74°C), then add the watercress near the end so it does not lose all its color and texture.
Do I have to brown the oxtail first?
Browning is strongly recommended because it develops savory browned bits that enrich the broth. It does not cook the oxtail through, so keep following the braising steps. Work in batches: if the pot is crowded, the meat releases moisture and steams instead of browning. If you need to skip this step, the stew will still cook, but its flavor will be less deep.
Can I use frozen oxtail?
Thaw it in the refrigerator before cooking, then pat the pieces dry and season as directed. This makes browning more effective and helps the pieces cook evenly. Do not thaw meat on the counter. If the package is leaking while it thaws, place it in a dish on the lowest refrigerator shelf.
What can I use instead of oxtail?
Beef short ribs or bone-in beef shank are reasonable substitutes because they benefit from slow braising, though their shape, fat content, and cooking time differ. Start checking for tenderness before the three-hour mark and continue until the meat is soft. The result will be a similar braised beef stew, not quite the same gelatin-rich texture as rabada made with oxtail.
Related
- Brazilian Steak Recipe with Garlic-Lime Marinade
- Brazilian Pudim Recipe: Silky Custard with Caramel
- Brazilian Rice Recipe: Fluffy Garlic-Onion White Rice
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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