Mother’s Day: Learn Rabada Rice Recipe with Watercress and Curd

If there is one thing I learned in the kitchen is that some recipes are like mother’s lap: they comfort, welcome and stay forever in memory. And since the Mother’s Day It is there, I decided to bring one of these recipes full of affection. It is a oxtail rice Very neat, with fresh watercress and spoiled curd.

It’s that kind of dish that we make to impress, but deep down, I just mean “I love you” through a good recipe. The oxtail is marinating in orange juice, wine and herbs – the smell is already starting to break into the house early on. Then we cook slowly, at the right time, until the meat is so soft that it crumbles just looking.

The rice comes in with leeks, carrots and a lot of flavor, pulling the broth gradually, while the watercress gives that freshness in the end. As if that were not enough, it still has the curd with lemon zest to bring a creamy, acidic and sophisticated touch just right.

This is those recipes to serve in the center of the table, in the pan, with everyone serving, exchanging affection and memories.

If you want to thrill your mother that day, my advice is: you don’t need a gift – make this rice, put a flower on the table and prepare the best compliment you have stored in the chest. In the end, good food is that: a gesture of love that we put on the plate.

Fucking rice recipe with watercress and curd

Yield: 4 to 6 portions

Ingredients

For the marinade of the ox tail:

• 1.2 kg of ox tail;
• 4 oranges juice Bahia;
• 2 cups of dry red wine;
• 1 onion without shell cut into 4 parts;
• 4 cloves of shredded garlic;
• 4 bay leaves;
• 5 branches of fresh thyme;
• 3 branches of fresh rosemary;
• Salt and black pepper to taste.

For rice:

• 2 cups of parboilized rice tea or ordinary white rice;
• 1 chopped carrot in small or grated cubes;
• 1 diced chopped onion;
• 1 leeks chopped in small cubes;
• 1 tablespoon of tomato extract;
• A handful of parsley and/or chives to finish;
• Salt and black pepper to taste;
• 1 pack of watercress (divide into two parts);
• 1 juice of 1 lemon-taiti.

To serve (optional):

• Curdled with lemon scrapes of lemon, olive oil, salt and pepper to taste;
• Half of the watercress;
• Lemon juice-taiti.

Mode of preparation

For the marinade:

1. In a bowl add the ox tail and then add onion, garlic, bay leaf, rosemary, thyme, salt and pepper to taste;
2. Mix well with your hands and add orange juice and red wine;
3. Mix again to leave everything uniform and marine for at least 6 hours in the refrigerator.

• Tip: If you have time, the ideal is to marine overnight.

For rice:

1. In a heated pan (a cast iron casserole, preferably) add olive oil and start sealing the already marinated ox tails without overlapping. If necessary, do in two parts, select well until they are very golden;
2. After golden brown, and if you sealed in two parts, return with the ox tails to the pan and add all the broth already strained, mix well and cook with the pan covered for 4 hours over medium/low heat;
3. After cooking, wait for it to cool and transfer to a glass bowl and refrigerate to separate excess fat;
4. When placed in the refrigerator, the fat goes to the surface, facilitating the removal of excess fat and ensuring lighter rice;
5. Having done this whole process is time to start rice;
6. In the pan, add a drizzle of olive oil, and enter the onion, carrot, leeks and sauté well until soft;
7. Enter the tomato extract and mix well;
8. Now come in with rice, salt and pepper to taste and mix;
9. With the help of a shell, add the marinade broth gradually to cook the rice – if the broth is over, complete with water;
10. While the rice cooks, separate a few pieces of ox tail to use in the decoration and the others shredded;
11. When the first water of the rice begins to dry, add the shredded meat, mix well and add more broth to continue cooking the rice (the rice point is to taste, you decide);
12. When the rice starts to reach the cooking point, add half the watercress and more marinade broth;
13. Mix well, cook a little more and will be ready.

Suggestions:

• Serve the rice on the table directly in the pan;
• When serving on the plate, add watercress over the rice, a piece of oxtail and curd -down.

Enjoy!

*The texts published by the insiders and columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomy.

About Chef Felipe Caputo

From Belo Horizonte to the world, Felipe Caputo is a chefgastronomy teacher aimed at non -professional audiences and Specialized Content Creator in daily gastronomy. It organizes and develops experiences for major brands, as well as teaches at fairs and executives. It is behind the sophisticated kitchen method, in which keeps a channel on youtube.

Founder of the Caputo School Project, a kitchen subscription course that has been attended by more than 5,000 students, the chef is also recognized for his ebooks and digital short courses. It is a partner and developer of Greentable brand product, a line of frozen healthy food.

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The Post Mother’s Day: Learn Rabada Rice Recipe with Watercress and Curd Appeared First on CNN Brazil V & G.

Source: CNN Brasil