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Rabada com agrião (oxtail stew with watercress)
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Ingredients
Method
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- Blanch the oxtail pieces in boiling water for a few minutes, then drain and rinse.
- In a pressure cooker or large pot, heat the lard, add the onion, paprika and salt - and brown.
- Add the oxtail and fry for 10 minutes, stirring occasionally.
- Gradually pour in water until a good stock forms.
- Add the bay leaves and chili, cover and braise for about 30-40 minutes in a pressure cooker (up to 2 hours in a regular pot), until the meat comes away from the bone.
- Before serving, taste, adjust the salt and garnish with freshly cut watercress.
Source: Wikibooks – Livro de receitas – Rabada com agrião (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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