Mainland Brazil · Volume 40, Caatinga, Vaqueiro and the Salt-Cured Table
Rabada
Sertão, Brazil
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Rabada
Ingredients
An outline, not yet a recipe: the tradition's method with its ingredients named but not weighed. Quantities are being added from sources inside the tradition, lead dishes first.
- oxtail
- tomato
- onion
- garlic
- bay leaf
- to serve rice, polenta or mashed potato, to serve
- as available watercress, optional, to cut the richness
Method
- Brown the oxtail first.
- Simmer slowly with tomato, onion, garlic and bay leaf until the meat falls easily from the bone.
- Serve with rice, polenta or mashed potato, sometimes watercress to cut the richness.
Notes
This chapter states plainly that the specific quantities and timings behind this description rest on Brazilian household recipe consensus rather than a single strong in-tradition source, a genuine gap in the research behind this book rather than an invented precision.
What a modern chef changes
A long even heat the stovetop only approximates
Method
- Braise the browned oxtail sous vide at a controlled low temperature for many hours.
- Reduce the aromatics and braising liquid separately to a tight sauce.
- Finish the meat hard in a pan or over coals for a crust the water bath alone cannot give it.