Easy oxtail rice with watercress recipe

Easy, cheap and tasty, ‘rabada’ or oxtail is a typical Brazilian recipe that triumphs in different corners of the country.

To add this to the menu of the day, consider adding some other ingredients that turn this simple dish into a complete meal.

Oxtail rice can be an even more accessible version of ‘carreteiro’, another well-known dish in Brazil, especially in the Southern region.

In this recipe we use Minerva oxtail, a rarely explored cut in the culinary world, but one that results in many delicious dishes.

See how to prepare oxtail rice with watercress and surprise your family!

Ingredients:

Tail:

• 4 tbsp. oil
• 1 Minerva tail packet
• Salt to taste
• Ground black pepper to taste
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 carrot, chopped
• 1 cup (teacup) tomato extract
• 1 cup (teacup) red wine
• 1 liter of meat stock or enough to cook the meat

Oxtailrice:

• 2 tbsp. oil
• 1 small onion, chopped
• 2 garlic cloves
• 4 cups parboiled rice
• 1 liter of meat broth

Final touches:

• Chopped parsley to taste
• Watercress to taste

Preparation:

Oxtail:

In a pressure cooking pan, add half of the oil and bring to medium heat.

Add the oxtail, season with salt and black pepper and roast until golden brown. Remove from the pan and set aside.

In the same pan, add the remaining oil and then the onion, garlic, carrot and mix well.

Braise for 5 minutes and add the tomato extract. Return the oxtail to the pan, pour in the red wine and mix.

Top off with the meat broth, cover the pot and when the pressure starts to increase, let it cook for 25 minutes.

Once all the pressure has been released, make sure the oxtail is well cooked. Drain the broth, set aside and let it cool a little and debone. Set aside.

Oxtail rice:

In a large pan, add the oil and bring to medium heat.

Add the onion and garlic and braise for 2 minutes.

Add the rice, mix well and then pour the broth previously used to cook the oxtail and top off with the meat broth.

Let cook and before all the broth evaporates, add the oxtail off the bone and mix well.

If needed, add more broth to finish cooking.

 Garnishwith parsley and serve immediately with watercress.