Makes: Serves 4
Preparation Time: 3 hours and 30 minutes, plus time to marinate
- 1 KG OF OXTAIL
- 3 GARLIC CLOVES, MINCED
- 4 TABLESPOONS OF OLIVE OIL
- 1 LITRE OF TUCUPI (FERMENTED MANIOC BROTH)
- ½ BUNCH OF PARA CRESS LEAVES
- SALT AND BLACK PEPPER TO TASTE
Cut the oxtail at the joins and season with salt, black pepper, and garlic. Allow it to marinate for at least 2 hours. Heat the olive oil and sear the meat. Cover with water and cook for 3 hours with the lid on – remove the lid halfway through, allowing the water to reduce until it is almost totally dry. When around 30 minutes of the cooking time remain, heat up the tucupi and cook the para cress leaves until soft. Add the oxtail and finish cooking. Adjust seasoning and serve with white rice and farinha d’água (fermented manioc flour).
IN DETAIL: The tucupi broth is used in countless recipes from the Northern region. This one, common in Acre, is the only one to include a red meat – the oxtail. After the 70’s, the region began to develop significant cattle farming.