Tureen of Oxtail Stew
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Oxtail Stew Anita
Brazil
  -   Rabada da Anita
Serves
Effort:
Sched:
DoAhead:  
5 main  
***
5 hrs  
Most
This delicious stew takes a long time, but not a whole lot of work. Each diner should get a large segment (usually 5) and a good scoop of sauce. Even "good eaters" should be satisfied with a large segment and a small segment.




4
1-1/2
9
2
1
1/4
6
1
3
1/2
1/3
2
2
#
#
oz
cl

c
oz
T
c
T
t
T
t
Oxtail (1)
Tomatoes
Onion
Garlic
Oregano sprig
Parsley
Watercress
Lime Juice
Stock (2)
Salt
Pepper, black
Oil
Arrowroot
Prep   -   (25 min work)
  1. IF whole, cut OXTAIL at the joints (usually this has been done before purchase).
  2. Chop ONION small.
  3. Crush GARLIC and chop small.
  4. Scald TOMATOES 1 minute in boiling water. Peel, core and chop small.
  5. Strip leaves from OREGANO. Chop PARSLEY small. Add both to Tomatoes
  6. Rinse WATERCRESS. Discard excessively large stems and break up rather coarse.
  7. Squeeze LIME JUICE.
Run   -   (4-1/2 hr)
  1. Arrange Oxtails in a single layer in a pot (a 5 quart works for 4 pounds). Bring to a boil, then turn to a simmer for 20 minutes. Drain and set aside. Clean the pot.
  2. In the pot, heat Oil. Stir in Onion and fry stirring until lightly colored. Stir in Garlic and fry stirring until aromatic.
  3. Stir in Tomato mix. Arrange the Oxtails in the pot as they were, moving vegetables aside. Pour in Stock. Add more stock or water if necessary to cover the Oxtails by 1 inch (it will reduce down during simmering).
  4. Bring back to a boil. Season with Salt and Pepper. Reduce to a simmer and simmer covered for 3 to 3-1/2 hours, or until meat is fork tender and comes easily off the bones.
  5. Remove Oxtails to a heatproof serving Tureen and keep warm.
  6. Strain the stock, retaining both liquid and solids. Press the solids to extract as much liquid as possible.
  7. Defat the liquid using your gravy separator, then combine back with the solids in a smaller pot.
  8. Boil down the Sauce until it is about 1/3 the original and will not overfill your tureen.
  9. Make a slurry of the Arrowroot and a little water. Stir into the sauce to thicken it some, but not too much. Stir in the Lime Juice.
  10. Scatter the Watercress over the Oxtails, then pour the sauce over.
  11. Serve hot (See Note-3).
NOTES:
  1. Oxtail:   This is found in most stores cut at the joints, 2 to 2-1/2 inches long, which is good for this recipe. For details see our Oxtails page.
  2. Stock:   This can be Beef or Chicken Stock.
  3. Serving:   In Brazil, this dish is traditionally served with blocks of Polenta and Malagueta Chili Sauce. I find it works just fine with steamed Jasmine rice, especially if the sauce isn't over-thickened.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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