Rabada

Ingredients

 * 4 lbs of oxtail cut up
 * 1 cup of lemon juice
 * 1 cup of cachaça (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

 * 1) Rinse the oxtail and place in a large saucepan with the lemon juice and cachaca.
 * 2) Cover the oxtail with water and boil for about 10 minutes.
 * 3) Place the oxtail in a colander to discard the water and set aside the oxtail.
 * 4) Combine in the saucepan the ½ cup of oil, garlic, onions, salt and fry the previously cooked oxtail until golden brown, about 10 minutes.
 * 5) Drain the excess of fat.
 * 6) This is the “refogar” process.
 * 7) Then pour water slowly while cooking to make a sauce.
 * 8) Combine the bay leaves, carrot and celery and red pepper if you like.
 * 9) Add water enough to partially cover the oxtail and make a sauce.
 * 10) Taste to see if you need to add more salt.
 * 11) And finish cooking, the meat should be tender but still attached to the bones.