Brazilian recipe
Oxtail in the Pressure Cooker
Oxtail cooked in a pressure cooker is a Brazilian culinary classic, prized for the intense flavor of tender meat and ease of preparation.
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Ingredients
2 kg beef oxtail
2 teaspoons salt (for seasoning)
1 tablespoon oil
2 onions, thinly sliced into half-moons
3 cloves garlic, finely chopped
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
2 tablespoons lemon juice
3/4 cup water
1 teaspoon salt (for final cooking)
Freshly ground black pepper to taste
Chopped parsley to taste
2 teaspoons salt (for seasoning)
1 tablespoon oil
2 onions, thinly sliced into half-moons
3 cloves garlic, finely chopped
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
2 tablespoons lemon juice
3/4 cup water
1 teaspoon salt (for final cooking)
Freshly ground black pepper to taste
Chopped parsley to taste
Where to find ingredients
Oxtail can be found at most butcher shops and supermarkets with well-stocked meat sections.
Onions, garlic, and tomatoes are common produce items available at any grocery store.
Tomato paste, cumin, paprika, bay leaves, lemon juice, water, salt, and pepper are pantry staples found in most supermarkets.
Fresh parsley can be purchased at grocery stores or local markets.
Polenta and watercress can be found in the produce or grain sections of supermarkets.
Onions, garlic, and tomatoes are common produce items available at any grocery store.
Tomato paste, cumin, paprika, bay leaves, lemon juice, water, salt, and pepper are pantry staples found in most supermarkets.
Fresh parsley can be purchased at grocery stores or local markets.
Polenta and watercress can be found in the produce or grain sections of supermarkets.
Preparation method
- Season the oxtail with 2 teaspoons of salt
- Rub the meat well with your hands to ensure the seasoning covers the entire surface
- Place the meat in the pressure cooker and cover with 1 liter of water
- Close the cooker and cook on high pressure for 10 minutes to remove excess fat
- While the meat cooks, prepare the vegetables by chopping the onions, garlic, and tomatoes
- After the cooking time, carefully release the pressure from the cooker
- Remove the meat with a slotted spoon and discard the fatty water
- Wash and dry the pressure cooker
- Turn the cooker to the sauté function and heat the oil
- Add the onions with a pinch of salt and sauté for about 5 minutes until golden
- Add the garlic, tomato paste, paprika, cumin, and bay leaves
- Stir everything for 1 minute until fragrant
- Add the tomatoes and mix well
- Pour in the lemon juice and water
- Season with 1 teaspoon of salt and black pepper to taste
- Return the meat to the cooker and close the lid
- Cook for 50 minutes under high pressure
- Wait for the pressure to release completely before opening the lid
- Garnish with chopped parsley and serve with polenta and watercress
Observations
This comforting dish is perfect for family meals. The secret lies in the initial pre-cooking, which helps remove excess fat, ensuring a more balanced and flavorful final result.
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