Rabada

Clean the oxtail segments thoroughly, then marinate them with lemon juice, minced garlic, salt, and red pepper. Allow the oxtail to marinate for at least 2 hours, or overnight in the refrigerator for deeper flavor.

Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated oxtail segments in batches until deeply browned on all sides, then set aside.

In the same pot, sauté the chopped onions, diced carrot, and sliced celery in the remaining oil until softened and lightly golden. Add the minced garlic and cook for an additional minute until fragrant.

Return the seared oxtail to the pot and add the bay leaves, red pepper, and enough water or beef broth to nearly submerge the meat. Stir to combine all ingredients.

Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer slowly until the oxtail meat is completely tender and falling off the bone. Stir occasionally and add liquid if needed.

Remove the bay leaves and adjust seasoning with salt and lemon juice to taste. Allow the stew to rest uncovered for 10 minutes so the sauce thickens slightly before serving.