Rabada Magra - With Potatoes and Others
Ingredients:
1 or 2 cow tails cut into pieces by joints, choose only large pieces
Water needed to cover
1 tablespoon salt
Cook in the pressure cooker for 40 minutes, allow to cool to open the pan.
Put everything in a bowl take the refrigerator until the next day
Then remove all the fat on top, (discard) take the pan to the fire until melting, coar. Reserve
Spices:
1 teaspoon full of salt,
1 teaspoon grated ginger
2 bay leaves, or a dash of bay leaf powder.
1 pinch of nutmeg
1 teaspoon of spicy paprika or chili sauce can substitute for ½ fingered pepper of seeded young lady finger
1 pinch of cinnamon powder or 1 piece of cinnamon stick. (optional)
1 tablespoon full of oregano, put only after ready dish (optional)
1 tablespoon sugar
1 cup (tea) chopped parsley, put before serving the dish
Other Ingredients:
1 kg of tomatoes without skins without seeds, or ½ liter of sauce ready, or industrialized with 3 glasses of water.
1 pound or ½ pound chopped onion
3 celery stalks, thinly sliced
1 whole garlic clove cut into thin slices
3 medium carrots cut into thick slices (optional
Way of preparing:
Wash well the pieces of meat, put in the pressure cooker covered with cold water.
Bring to the fire, when raising the boil, lower the pin and the fire, leave cooking for 40 'minutes.
Do not open the pan, let it cool until all the steam comes out.
Put everything in a bowl, cover with foil paper, carry the refrigerator until the next day.
Remove with a spoon, all the fat that remained above the bowl, the rest pass paper towel.
How to prepare the sauce:
In a large pan put the oil, add the onion, garlic, pork and celery, fry well for 15 minutes.
Add the tomato sauce, carrot, bay leaf and remaining ingredients,
Before serving, remove bay leaf and cinnamon stick.
After the pre-cooked sauce, add the pieces of the defatched tail .. leave on the fire until the meat is very tender Place the oregano, leave on the fire for 5 minutes, finally the parsley and the chopped chives.
Serve with boiled potatoes, puree or polenta.
Some people put cassava to cook with the oxtail.
Served with sliced cabbage salad with slices of olives
To Serve Individual:
Put a piece of the big oxtail a little sauce an ear of mango a potato and the salad.
.
Ingredients:
1 or 2 cow tails cut into pieces by joints, choose only large pieces
Water needed to cover
1 tablespoon salt
Cook in the pressure cooker for 40 minutes, allow to cool to open the pan.
Put everything in a bowl take the refrigerator until the next day
Then remove all the fat on top, (discard) take the pan to the fire until melting, coar. Reserve
Spices:
1 teaspoon full of salt,
1 teaspoon grated ginger
2 bay leaves, or a dash of bay leaf powder.
1 pinch of nutmeg
1 teaspoon of spicy paprika or chili sauce can substitute for ½ fingered pepper of seeded young lady finger
1 pinch of cinnamon powder or 1 piece of cinnamon stick. (optional)
1 tablespoon full of oregano, put only after ready dish (optional)
1 tablespoon sugar
1 cup (tea) chopped parsley, put before serving the dish
Other Ingredients:
1 kg of tomatoes without skins without seeds, or ½ liter of sauce ready, or industrialized with 3 glasses of water.
1 pound or ½ pound chopped onion
3 celery stalks, thinly sliced
1 whole garlic clove cut into thin slices
3 medium carrots cut into thick slices (optional
Way of preparing:
Wash well the pieces of meat, put in the pressure cooker covered with cold water.
Bring to the fire, when raising the boil, lower the pin and the fire, leave cooking for 40 'minutes.
Do not open the pan, let it cool until all the steam comes out.
Put everything in a bowl, cover with foil paper, carry the refrigerator until the next day.
Remove with a spoon, all the fat that remained above the bowl, the rest pass paper towel.
How to prepare the sauce:
In a large pan put the oil, add the onion, garlic, pork and celery, fry well for 15 minutes.
Add the tomato sauce, carrot, bay leaf and remaining ingredients,
Before serving, remove bay leaf and cinnamon stick.
After the pre-cooked sauce, add the pieces of the defatched tail .. leave on the fire until the meat is very tender Place the oregano, leave on the fire for 5 minutes, finally the parsley and the chopped chives.
Serve with boiled potatoes, puree or polenta.
Some people put cassava to cook with the oxtail.
Served with sliced cabbage salad with slices of olives
To Serve Individual:
Put a piece of the big oxtail a little sauce an ear of mango a potato and the salad.
.
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