As trouxas de rabo de boi em couve são um prato de conforto por excelência, que transforma um corte de carne humilde e económico numa refeição sofisticada e cheia de sabor. Este é um exemplo clássico da cozinha portuguesa de aproveitamento, onde nada se desperdiça, resultando num estufado rico e aromático, elegantemente embrulhado em folhas de couve.

Ingredientes

  • 1 rabo de boi (para desossar e aproveitar a carne)
  • Água q.b. (para ferver os ossos e escaldar a couve)
  • 8 folhas de 1 couve portuguesa
  • 6 colheres de sopa de azeite virgem (divididas)
  • 2 cebolas grandes (1 para o recheio, 1 para o molho)
  • 3 dentes de alho (para o recheio)
  • 2 tomates maduros, picados sem peles nem sementes (para o recheio)
  • Sal e pimenta preta moída na ocasião q.b.
  • Tomilho q.b.
  • 1 cabeça de nabo picada
  • 2 cenouras picadas
  • 1 folha de louro
  • 1 cálice de aguardente velha
  • 4 tomates maduros, picados sem peles nem sementes (para o molho)
  • 4 dentes de alho picados (para o molho)
  • 1 raminho de salsa
  • 1 colher de sobremesa de farinha
  • 1 colher de sopa de manteiga
  • Arroz de ervilhas (para acompanhar)

Preparação

  1. Com uma faca afiada, separei toda a carne possível dos ossos do rabo de boi. Limpei de peles e gorduras e cortei em pedaços pequenos.
  2. Fervi os ossos e as gorduras num tacho com água durante 60 minutos para fazer um caldo.
  3. Escaldei as folhas de couve portuguesa em água a ferver e passei-as por água fria.
  4. Num tacho, refoguei 1 cebola picada com 3 colheres de sopa de azeite. Juntei a carne de rabo de boi, os alhos picados, os tomates, o sal, pimenta, tomilho e deixei refogar 3 minutos.
  5. Acrescentei o nabo e as cenouras picadas, tapei e deixei estufar 15 minutos.
  6. Coloquei as folhas de couve duas a duas e, no centro, o estufado. Fechei como trouxas e atei com um baraço. Fiz 4 trouxas.
  7. Para o molho, refoguei 1 cebola picada com 3 colheres de sopa de azeite e 1 folha de louro. Refresquei com aguardente, deixei ferver 1 minuto.
  8. Juntei os 4 tomates, os alhos, deixei refogar 5 minutos e juntei as trouxas lado a lado.
  9. Acrescentei o raminho de salsa, cobri com o caldo de cozer os ossos, rectifiquei os temperos e deixei estufar durante 60 minutos.
  10. Retirei as trouxas, eliminei o louro e a salsa, triturei o molho, juntei a farinha amassada com manteiga e deixei cozer 2 minutos.
  11. Reguei as trouxas com o molho e servi com arroz de ervilhas.

From the heart of the Portuguese kitchen to yours, here is a rustic and soulful recipe, fully translated.

Oxtail Parcels in Cabbage Leaves

This dish is a masterful example of traditional, resourceful Portuguese cooking. It takes the humble oxtail—a cut renowned for its incredible depth of flavour when slow-cooked—and transforms it into a truly elegant meal. The rich, tender, deboned meat is stewed with vegetables and herbs, then neatly wrapped in tender cabbage leaves to create little parcels, which are then braised in a flavourful tomato and brandy sauce.

The beauty of this recipe lies in its “nose-to-tail” philosophy. Even the bones are used to create a flavourful broth that becomes the base for the final stewing liquid, ensuring no part of the ingredient’s potential is wasted. The process of deboning the oxtail requires a little patience, but the reward is a meltingly tender filling without the fuss of bones on the plate. The cabbage leaves not only serve as a clever vessel but also add a subtle sweetness and freshness that balances the richness of the meat.

This is the perfect dish for a cold day, a hearty and satisfying meal that fills the kitchen with wonderful aromas. It is traditionally served with a simple side like pea rice (arroz de ervilhas), which is perfect for soaking up every last drop of the delicious, velvety sauce. For a slightly different twist, you could add some chopped smoked sausage like chouriço to the filling for an extra layer of smoky flavour.

Ingredients

  • 1 oxtail (meat to be deboned and used)
  • Water, as needed (to boil the bones and blanch the cabbage)
  • 8 leaves from a Portuguese cabbage (or Savoy cabbage)
  • 6 tbsp virgin olive oil (divided)
  • 2 large onions (1 for the filling, 1 for the sauce)
  • 3 garlic cloves (for the filling)
  • 2 ripe tomatoes, peeled, deseeded, and chopped (for the filling)
  • Salt and freshly ground black pepper, to taste
  • Thyme, to taste
  • 1 turnip, finely chopped
  • 2 carrots, finely chopped

    • – 1 bay leaf

  • A generous splash of aged brandy
  • 4 ripe tomatoes, peeled, deseeded, and chopped (for the sauce)
  • 4 garlic cloves, chopped (for the sauce)
  • 1 small bunch of parsley
  • 1 dessertspoon of plain flour
  • 1 tbsp butter
  • Pea rice (to serve)

Preparation

  1. With a sharp knife, separate all the meat from the oxtail bones. Trim away any skin or excess fat and cut the meat into small pieces.
  2. In a large pot, cover the bones and trimmings with water and boil for 60 minutes to create a rich broth. Strain and reserve the broth.
  3. Blanch the cabbage leaves in a separate pot of boiling water for a minute, then immediately transfer them to cold water to stop the cooking process. Drain and set aside.
  4. In a large pan, sauté 1 chopped onion in 3 tablespoons of olive oil until soft. Add the oxtail meat, chopped garlic, the first 2 chopped tomatoes, salt, pepper, and thyme. Cook for 3 minutes.
  5. Add the chopped turnip and carrots, cover the pan, and let it stew for 15 minutes.
  6. Lay the cabbage leaves flat in pairs, one overlapping the other, to create a larger surface. Place a quarter of the stewed meat filling in the centre of each pair. Fold the leaves over to enclose the filling, creating a parcel, and tie securely with kitchen twine. You should have 4 parcels.
  7. For the sauce, in a large, deep pan, sauté the second chopped onion with 3 tablespoons of olive oil and the bay leaf. Deglaze the pan with the brandy, letting it bubble for 1 minute.
  8. Add the remaining 4 chopped tomatoes and the garlic, cooking for 5 minutes. Carefully place the cabbage parcels side by side in the pan.
  9. Add the bunch of parsley, then pour in enough of the reserved oxtail broth to cover the parcels. Check the seasoning, adjust if necessary, and let it all stew gently for 60 minutes.
  10. Once cooked, carefully remove the parcels from the pan. Discard the bay leaf and parsley bunch from the sauce. Blend the sauce until smooth. Create a paste by mixing the flour and butter together, add it to the sauce and cook for 2 more minutes, stirring, until it thickens slightly.
  11. Remove the twine from the parcels, pour the sauce over them, and serve immediately with pea rice.