📝 About This Recipe
A soul-warming staple of Rio de Janeiro’s traditional 'botecos,' Rabada com Agrião is a masterclass in balancing rich, gelatinous beef with the sharp, peppery bite of fresh greens. This slow-cooked delicacy features oxtail fall-off-the-bone tender, bathed in a deep red wine and tomato reduction that captures the rustic essence of Brazilian comfort food. It is a celebratory dish that transforms humble ingredients into a sophisticated, flavor-packed experience.
🥗 Ingredients
The Meat & Marinade
- 4 pounds Oxtail (cut into segments, excess fat trimmed)
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Cachaça or White Wine Vinegar (to help tenderize and cut the fat)
- 2 teaspoons Salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
The Braising Base
- 2 tablespoons Olive oil (for searing)
- 1/2 cup Bacon (finely diced)
- 2 Yellow onion (large, finely diced)
- 6 Garlic cloves (minced)
- 1 Red bell pepper (diced)
- 3 Bay leaves (dried)
- 1 tablespoon Colorau (Annatto powder) (for vibrant red color; substitute with smoked paprika)
- 1 cup Dry red wine (Cabernet or Merlot works well)
- 4 cups Beef stock (low sodium)
- 2 tablespoons Tomato paste
The Finish
- 2 large bunches Watercress (Agrião) (washed, tough stems removed)
- 1/2 cup Fresh parsley and scallions (finely chopped (Cheiro-Verde))
👨🍳 Instructions
-
1
In a large bowl, toss the oxtail pieces with lime juice, cachaça, salt, and black pepper. Let it marinate for at least 30 minutes at room temperature.
-
2
Heat olive oil in a large, heavy-bottomed Dutch oven or pressure cooker over medium-high heat. Brown the oxtail in batches, ensuring each side has a deep, caramelized crust. Remove meat and set aside.
-
3
In the same pot, add the diced bacon and cook until the fat renders and the bacon is crispy.
-
4
Add the onions and bell peppers to the bacon fat. Sauté for 5-7 minutes until softened and starting to brown.
-
5
Stir in the minced garlic, bay leaves, and colorau (or paprika). Cook for 1 minute until fragrant.
-
6
Add the tomato paste and stir constantly for 2 minutes to 'toast' the paste, which deepens the flavor of the stew.
-
7
Deglaze the pot with red wine, scraping up all the brown bits (fond) from the bottom with a wooden spoon.
-
8
Return the oxtail to the pot and pour in the beef stock until the meat is almost submerged. Bring to a boil.
-
9
If using a Dutch oven: Cover tightly, reduce heat to low, and simmer for 2.5 to 3 hours. If using a pressure cooker: Seal and cook for 45-50 minutes after reaching pressure.
-
10
Once the meat is tender and pulling away from the bone, remove the lid. If the sauce is too thin, simmer uncovered for 15 minutes to reduce and thicken.
-
11
Skim off any excess fat from the surface using a wide spoon or a fat separator for a cleaner finish.
-
12
Taste and adjust seasoning with salt and pepper. Turn off the heat.
-
13
Immediately fold in the fresh watercress and chopped herbs. The residual heat will wilt the greens perfectly while maintaining their peppery bite.
-
14
Serve immediately while the watercress is bright green and the stew is piping hot.
💡 Chef's Tips
For the best results, make the stew a day in advance and refrigerate; the fat will solidify on top making it easy to remove, and the flavors will deepen significantly. Don't overcook the watercress—it should be added at the very last second so it wilts but stays vibrant. If you can't find colorau, a mix of smoked paprika and a pinch of turmeric provides a similar earthy flavor and golden-red hue. Choose oxtail pieces that are uniform in size to ensure even cooking; smaller pieces may need to be removed earlier if they become too soft. Always trim the thickest outer layer of fat from the oxtail before searing to prevent the stew from becoming overly greasy.
🍽️ Serving Suggestions
Serve over a bed of creamy polenta or traditional Brazilian white rice to soak up the rich sauce. Pair with 'Angu' (a firm Brazilian cornmeal mash) for an ultra-authentic Minas Gerais experience. A side of garlicky sautéed kale or farofa (toasted cassava flour) adds a wonderful textural contrast. Enjoy with a cold glass of Pilsner beer or a classic lime Caipirinha to cut through the richness of the beef. Provide a small bowl of malagueta pepper oil on the side for those who want an extra kick of heat.