Rabada

Ingredients

 * 4 lbs of oxtail cut ups.
 * 1 cup of lemon juice
 * 1 cup of cachaca (or vodka)
 * ½ cup oil
 * 5 cloves of garlic minced
 * 2 diced onions
 * 2 cups chopped celery
 * 1 cup grated carrot
 * 4 bay leaves
 * 1 teaspoon salt
 * red pepper (optional)

Directions

 * Rinse the oxtail and place in a large saucepan with the lemon juice and cachaca.
 * Cover the oxtail with water and boil for about 10 minutes.
 * Place the oxtail in a colander to discard the water and set aside the oxtail.
 * Combine in the saucepan the 1/2 cup of oil, garlic, onions, salt and fry the previously cooked oxtail until golden brown, about 10 minutes.
 * Drain the excess of fat. This is the “refogar” process.
 * Then pour water slowly while cooking to make a sauce.
 * Combine the bay leaves, carrot and celery and red pepper if you like.
 * Add water enough to partially cover the oxtail and make a sauce.
 * Taste to see if you need to add more salt.
 * And finish cooking, the meat should be tender but still attached to the bones.