Rabada (Oxtail and Rice Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 1000 g oxtail pieces
- 400 g tinned chopped tomatoes
- 1 onion, finely chopped
- 4 garlic cloves
- 2 carrots, sliced
- 2 bay leaves
- 600 ml beef stock
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 846 kcal
- Protein
- 53.4 g
- Carbohydrate
- 69.2 g
- of which sugars
- 8.1 g
- Fat
- 38.4 g
- of which saturates
- 14.6 g
- Fibre
- 3.8 g
- Salt
- 1.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the oxtail pieces all over, about 8 minutes. Lift out.
- 2
Add the onion and garlic and cook for 5 minutes, then return the oxtail to the pan with the tomatoes, bay leaves and beef stock.
- 3
Bring to a simmer, cover and cook on a low heat for an hour, until the meat is tender and starting to come away from the bone.
- 4
Add the carrots and cook, uncovered, for a further 15 minutes, until the sauce has thickened and the carrots are tender.
- 5
Meanwhile, cook the rice according to the pack instructions.
- 6
Remove the bay leaves and serve the oxtail and its sauce over the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.