Slowly cooked with garlic, onion and other seasonings, it becomes a traditional Brazilian dish known as Rabada, served with polenta or watercress, or both. In the North region, there is a version of the dish in which the oxtail is cooked in tucupi. Whatever the preparation, the slowly cooked, tender meat can be also shredded and used as a filling for sandwiches, fritters and savory pastries.