How to make Rabada

Why cooks start here

Rabada is cooked the way botecos cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a brazilian family cook actually puts it on the table.

Rabada, a beloved dish in Brazilian botecos, captures the essence of casual dining with its hearty and comforting nature. This home-style version mirrors the unpretentious approach of these popular street-side bars, where salt is judged by hand and fat is embraced for its flavor. Often served in gatherings where conversation flows as freely as the food, Rabada is a staple that brings people together around the table. When prepared with care, this dish offers a rich, savory experience, with tender oxtail pieces enveloped in a sauce of softened onions and tomatoes. The paprika adds a gentle warmth, while the seasoning of fine sea salt and black pepper brings balance. Enjoy it with friends or family, where the shared meal speaks volumes.