Rabada com Polenta, or Oxtail with Polenta, is a traditional Brazilian dish that captures the essence of comfort food with its rich flavors and hearty ingredients. This savory dish features tender, slow-cooked oxtail braised in a flavorful sauce, often enhanced with aromatics like onions, garlic, and tomatoes. Served alongside creamy polenta, Rabada com Polenta is not only a culinary delight but also a dish steeped in history and culture, making it a beloved choice in many Brazilian households and restaurants. Its popularity stems from its ability to bring people together over a warm, satisfying meal, evoking memories of family gatherings and festive occasions. As one source notes, “Rabada com Polenta is more than just food; it’s a celebration of Brazilian heritage” underscoring its significance in the country’s gastronomic landscape. Whether enjoyed at a special celebration or as a comforting weeknight dinner, this dish is a must-try for anyone interested in exploring the rich flavors of Brazilian cuisine.
Rabada com Polenta (Oxtail with Polenta)
Rabada com Polenta is a traditional Brazilian dish that showcases the rich and savory flavor of oxtail cooked slowly until tender, paired with creamy polenta. This meal is beloved in many regions of Brazil, representing comfort food that warms the soul. Its origins are deeply rooted in the culinary practices of Italian immigrants who brought their passion for hearty meals to Brazil. The combination of oxtail and polenta reflects a blend of cultures that has become a staple in Brazilian households.
Preparation
Preparing Rabada com Polenta requires time and care, but the result is a fulfilling and delicious dish that is perfect for family gatherings or special occasions.
Ingredients
| Ingredient | Quantity |
| Oxtail | 2 kg (4.4 lbs) |
| Onion (chopped) | 2 medium |
| Garlic (minced) | 4 cloves |
| Carrot (chopped) | 2 medium |
| Tomato (chopped) | 2 medium |
| Bay leaves | 2 leaves |
| Beef broth | 1 liter (4 cups) |
| Red wine | 1 cup |
| Olive oil | 3 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Polenta (cornmeal) | 1 cup |
| Water | 4 cups |
| Parmesan cheese (grated) | 50 g (1/2 cup) |
| Butter | 2 tablespoons |
Steps to Prepare Rabada com Polenta
- Preparation of Oxtail:
- Rinse the oxtail under cold water and pat it dry with paper towels.
- Season it with salt and pepper, ensuring it’s well coated.
- Cooking the Oxtail:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and minced garlic, sautéing until the onions become translucent.
- Add the oxtail pieces to the pot, browning them on all sides.
- Once browned, add in the chopped carrots, tomatoes, and bay leaves. Sauté for an additional few minutes.
- Pour in the red wine and let it simmer for about 5 minutes to reduce slightly.
- Add the beef broth to the pot, ensuring that the oxtail is well covered. Bring it to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 3 hours, or until the meat is tender and falling off the bone.
- Preparing the Polenta:
- In a separate pot, bring 4 cups of water to a boil.
- Gradually whisk in the polenta to avoid lumps.
- Reduce the heat to low and continue to stir until the polenta thickens (about 20-30 minutes).
- Add the butter and grated Parmesan cheese, mixing it well until smooth and creamy.
- Serving:
- Once the oxtail is cooked, remove the bay leaves and serve the oxtail over a generous portion of polenta.
- Garnish with fresh herbs if desired and serve hot.
Frequently Asked Questions
What is Rabada com Polenta?
Rabada com Polenta is a traditional Brazilian dish made with slow-cooked oxtail served over creamy polenta.
How is the oxtail prepared?
The oxtail is typically braised with herbs, spices, and vegetables to enhance its rich flavor and tenderness.
What type of polenta is used?
The dish usually features a soft, creamy polenta made from cornmeal, which complements the hearty oxtail.
Can I use beef or other meats instead of oxtail?
While oxtail is traditional, you can substitute beef or other meats, though the flavor and texture will differ.
What are the main ingredients in Rabada com Polenta?
Main ingredients include oxtail, cornmeal for the polenta, onions, garlic, tomatoes, and various spices.
Is Rabada com Polenta gluten-free?
Yes, Rabada com Polenta is gluten-free, as it primarily uses cornmeal for the polenta.
How long does it take to cook Rabada com Polenta?
The cooking process can take about 3 to 4 hours, as the oxtail requires slow cooking for tenderness.
What can I serve with Rabada com Polenta?
You can serve it with a side of sautéed greens or a fresh salad to balance the richness of the dish.
Can Rabada com Polenta be made in advance?
Yes, it can be made ahead of time and reheated, which allows the flavors to develop even further.
Is Rabada com Polenta a healthy dish?
It can be part of a balanced diet, but its richness means it should be enjoyed in moderation.
What wine pairs well with Rabada com Polenta?
A full-bodied red wine, such as a Malbec or Cabernet Sauvignon, complements the dish beautifully.
Can I freeze leftovers of Rabada com Polenta?
Yes, you can freeze leftovers, but it’s best to store the polenta separately to maintain its texture.
Is Rabada com Polenta suitable for a special occasion?
Absolutely, this dish is often served at gatherings and celebrations due to its comforting and impressive nature.
What is the origin of Rabada com Polenta?
Rabada com Polenta hails from Brazilian cuisine, reflecting the country’s rich culinary heritage.
