Rabada

Ingredients

• 1.2 kgoxtail
• 2onions
• 2tomatoes
• 2 tbspoil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning 1.2 kg of oxtail with fine sea salt and black pepper to taste. Add 1 tsp of paprika, ensuring each piece is evenly coated with the spices. This will enhance the flavor and help create a flavorful crust during browning.
2. In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the oxtail pieces in a single layer, ensuring not to overcrowd the pot. Brown each piece on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. This step is crucial for building flavor.
3. While the meat is browning, finely chop 2 onions and 2 tomatoes. Once the oxtail is browned, remove it from the pot and set it aside. Add the chopped onions to the same pot, using the residual oil and browned bits to sauté them until they become translucent and start to caramelize, releasing a sweet aroma.
4. Add the chopped tomatoes to the pot with the onions. Stir occasionally, allowing the tomatoes to break down and form a thick, fragrant base. This should take about 5-7 minutes, and the mixture should become a cohesive sauce.
5. Return the browned oxtail pieces to the pot, nestling them into the tomato and onion mixture. Add enough water to just cover the meat, and bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low, allowing the oxtail to braise slowly. Cook until the meat is tender and nearly falling off the bone, which is indicated by a rich aroma and a deep, savory sauce.
6. Once the oxtail is tender, taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the Rabada hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this hearty and flavorful dish.