Rabada Cozida Lentamente com Polenta e Agrião — Do Jeito Certo

Ingredients

• 2 lb Oxtail (cut into 2‑inch pieces, bone‑in)
• 2 tbsp Pork Lard (rendered, for searing)
• 1 tbsp Olive Oil (extra‑virgin, for deglazing and garlic)
• 1.5 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Tomato Paste (concentrated, for caramelization)
• 1 large Onion (finely chopped)
• 1 large Carrot (peeled and diced)
• 2 stalks Celery Stalks (diced (salsão))
• 2 cup Tomatoes (fresh, peeled and diced (or canned diced))
• 1 cup Red Wine (dry, for deglazing)
• 5 cloves Garlic (minced)
• 4 cup Water (hot, for braising)
• 2 Bay Leaves (whole)
• 1 tsp Fresh Thyme (leaves stripped from a small sprig)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 1 cup Watercress (rinsed, added at the end)
• 2 cup Polenta (coarse cornmeal, cooked according to package (about 40 min))

Instructions

1. Cook the Polenta

   In a medium saucepan bring 4 cups of water to a gentle boil, add a pinch of salt, then whisk in 2 cups of coarse cornmeal slowly. Reduce heat to low and stir constantly for about 40 minutes until thick and creamy. Remove from heat, cover, and keep warm.

   Time: PT40M

   Temperature: low

2. Season and Sear the Oxtail

   Pat the oxtail pieces dry, season generously with salt and black pepper. Heat the large pot over high heat, add 2 tbsp pork lard and 1 tbsp olive oil. When the fat is shimmering, add the oxtail in a single layer and sear 4‑5 minutes per side until a deep brown crust forms.

   Time: PT10M

   Temperature: high

3. Caramelize Tomato Paste

   Push the seared meat to the side, add 2 tbsp tomato paste to the pot and let it cook, stirring, for about 3‑4 minutes until it darkens and smells sweet.

   Time: PT5M

   Temperature: medium

4. Add Aromatics

   Stir in the chopped onion, diced carrot, diced celery, and diced fresh tomatoes. Cook, stirring occasionally, for 5 minutes until the vegetables soften.

   Time: PT5M

   Temperature: medium

5. Deglaze with Red Wine

   Pour in 1 cup dry red wine, increase heat to medium‑high, and let it reduce by half (about 8‑10 minutes), scraping the fond from the bottom.

   Time: PT10M

   Temperature: medium-high

6. Sauté Garlic

   In a separate small pan, heat a drizzle of olive oil over medium heat and lightly brown 5 minced garlic cloves for 2‑3 minutes. Transfer the garlic to the main pot.

   Time: PT5M

   Temperature: medium

7. Add Liquid and Herbs, Simmer

   Return the seared oxtail to the pot, add 4 cups hot water, 2 bay leaves, and 1 tsp fresh thyme. Stir, bring to a gentle boil, then lower to a very low simmer, cover, and cook for 2 hours 30 minutes, checking occasionally and skimming any foam.

   Time: PT2H30M

   Temperature: low

8. Finish the Sauce

   When the meat is fork‑tender, remove the bay leaves, taste and adjust seasoning with salt and pepper. Stir in 2 tbsp chopped fresh parsley for brightness.

   Time: PT5M

9. Plate and Garnish

   Spoon a generous mound of creamy polenta onto each plate, top with a few pieces of braised oxtail and sauce, then scatter 1 cup watercress and a sprinkle of parsley over the top. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

28 g

Fiber

5 g