Rabo (lunch) Recipe
Oxtail. Only on Friday Served with rice and bean
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Rice and Beans
Method
Preparing the Oxtail
- 1
Searing the Oxtail
In a large pot, heat a tablespoon of olive oil over medium-high heat. Season the oxtail with salt and black pepper, then add it to the pot. Sear the oxtail on all sides until browned, about 8-10 minutes. Remove and set aside.
- 2
- 3
Simmering the Oxtail
Return the seared oxtail to the pot. Add bay leaves, thyme, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until the oxtail is tender.
Cooking Rice and Beans
- 4
Cooking the Rice
In a separate pot, bring 4 cups of water to a boil. Add the rice and 0.5 teaspoon of salt. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and water is absorbed.
- 5
Heating the Beans
While the rice is cooking, drain and rinse the canned black beans. In a small saucepan, add the beans, a teaspoon of cumin, and a tablespoon of olive oil. Heat over medium heat for about 5-7 minutes until warmed through.
Serving
- 6
Plating the Dish
Once the oxtail is tender, serve it hot over a bed of rice. Spoon the black beans on the side or over the rice. Enjoy your delicious Rabo on a Friday!
