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Artagão Oxtail Rice
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
4 servings
Pedro de
@partagao- Ingredients
- Recipe
- Oxtail1 kg
- Chopped Carrots200 g
- Chopped Onion200 g
- Minced Garlic Clove4 unit(s)
- Red wine300 ml
- soy sauce50 ml
- Vegetable broth2 l
- Onion finely chopped for finishing1 unit(s)
- Garlic finely chopped for finishing2 unit(s)
- Fresh washed organic watercress1 unit(s)
- Chopped Seedless Chili Pepper1 unit(s)
- Parmesan cheese1 cup
- cherry tomato500 g
- Butter100 g
- Extra Virgin Olive Oil to taste
- Tomato Passata or Tomato Sauce500 g
- Wheat flour300 g
- Thyme1 unit(s)
- Blonde1 unit(s)
- Coriander1 unit(s)
- Risone500 g
- Marinate the oxtail with diced onions, carrots, garlic, soy sauce and red wine, thyme and bay leaf, salt and pepper to taste, preferably overnight
- Separate the oxtail from the marinade and the vegetables from the liquid; Coat the oxtail in wheat flour and brown in olive oil, set aside; Add to the same pan, the vegetables sieve and brown well; Add the liquid and tomato sauce; Return the oxtail, and cook in a covered pan on low heat, for about 2 hrs or until it releases from the bone.
- Separate the meat from the sauce and shred/there, reserve; Strain the sauce and chill. Once frozen, separate the fat that will rise to the surface, reserve;
- In a large skillet or casserole, sauté the garlic and onion from the checkout! Sauté the risone (yes, we will use the rhinoni instead of the rice!) once golden add the reserved cooking broth. From now on the risone will be cooked to al dente as instructed on the package. With 2 minutes left of the packaging time, add the shredded oxtail and the cherry tomato cut in half. Keep stirring and tasting to confirm the point. Once the cooking point is reached, add the grated cheese, butter, chili pepper and chopped coriander!! Serve with the washed watercress leaves and a drizzle of olive oil!
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