Estrela do Sertão: Rabada Braseada com Purê de Mandioca Caramelizado e Néctar de Jabuticaba Picante

Prepare the Oxtail: Pat the oxtail pieces dry with paper towels and season generously with salt and black pepper.

Sear the Oxtail: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the oxtail pieces in batches until deeply browned on all sides. Remove the seared oxtail and set aside.

Sauté Aromatics: Reduce heat to medium. Add diced onions, carrots, and celery to the pot. Sauté for 8-10 minutes until softened and lightly caramelized. Add minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Deglaze and Braise: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 5-7 minutes until the wine has reduced by about half. Return the seared oxtail to the pot. Add beef broth, star anise, bay leaves, and thyme sprigs. Ensure the oxtail is mostly submerged; if not, add more broth or water. Bring to a gentle simmer, then cover the pot and transfer to a preheated oven at 160°C (325°F). Braise for 3.5 to 4 hours, or until the oxtail is fork-tender and easily falls off the bone.

Prepare the Cassava Puree: While the oxtail braises, place the peeled cassava chunks in a large pot and cover with cold salted water. Bring to a boil and cook for 20-30 minutes, or until very tender. Drain the cassava thoroughly.

Make the Puree: Pass the hot cassava through a potato ricer or mash thoroughly with a fork until smooth. In a saucepan, heat milk, butter, and heavy cream until butter is melted. Gradually add the warm milk mixture to the mashed cassava, stirring vigorously until a smooth, creamy puree forms. Season with nutmeg and salt to taste. Keep warm.

Prepare the Jabuticaba-Chili Nectar: If using fresh jabuticaba, wash them thoroughly. In a small saucepan, combine jabuticaba (or cherry/plum substitute), minced chili, cachaça, sugar, and water. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the fruit softens and releases its juices, creating a syrupy consistency. Remove from heat, stir in lime juice, and let cool slightly. Pass the mixture through a fine-mesh sieve, pressing on the solids to extract all liquid, discarding the solids. Set aside the vibrant nectar.

Finish the Oxtail: Once the oxtail is tender, carefully remove the pieces from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids (star anise, bay leaves, vegetables). Skim off any excess fat from the liquid. Bring the strained liquid to a simmer over medium-high heat and reduce until it thickens into a rich, glossy sauce (about 10-15 minutes). Return the oxtail to the reduced sauce and keep warm.

Caramelize the Cassava Puree: Divide the warm cassava puree into individual oven-safe serving dishes or ramekins. Sprinkle about 1/2 tablespoon of granulated sugar evenly over the surface of each puree. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Alternatively, place under a hot broiler for 1-2 minutes, watching carefully to prevent burning.

Assemble and Serve: Place a generous portion of the caramelized cassava puree on each plate. Arrange the succulent braised oxtail pieces alongside. Drizzle the rich, reduced braising sauce over the oxtail. Finish by spooning the vibrant jabuticaba-chili nectar artistically around the plate or directly over the oxtail. Serve immediately.