Brazilian recipe
Oxtail Stew in a Pressure Cooker (Rabada na panela de pressão)
This oxtail stew is a Brazilian classic, prized for its deep, savory flavor, tender meat, and practical cooking method.
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Ingredients
2 kg oxtail
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, thinly sliced into half-moons
3 garlic cloves, finely minced
4 ripe tomatoes, diced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp sweet paprika
2 bay leaves
2 tbsp lemon juice
3/4 cup water
1 tsp salt (for the final cook)
Freshly ground black pepper to taste
Fresh parsley, chopped to taste
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, thinly sliced into half-moons
3 garlic cloves, finely minced
4 ripe tomatoes, diced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp sweet paprika
2 bay leaves
2 tbsp lemon juice
3/4 cup water
1 tsp salt (for the final cook)
Freshly ground black pepper to taste
Fresh parsley, chopped to taste
Where to find ingredients
Find fresh oxtail and produce at local butchers or grocery stores. If fresh oxtail is unavailable, substitute with thick-cut beef shank (ossobuco) for a similar bone-in texture.
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.
- Seal the pressure 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.
- Set 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.
- Drizzle with the lemon juice and the water.
- Season with 1 teaspoon of salt and black pepper to taste.
- Return the meat to the pot and cover with the lid.
- Cook for 50 minutes on high pressure.
- Wait for the pressure to release completely before opening the lid.
- Finish with chopped parsley and serve accompanied by polenta and watercress.
Observations
This comforting dish is ideal for hearty family meals. The secret to its success is the initial blanching process, which helps remove excess fat from the oxtail, ensuring a final result that is well-balanced and rich in flavor.
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