Brazilian recipe
Pressure Cooker Oxtail Stew
This pressure cooker oxtail is a classic of Brazilian cuisine, prized for the intense flavor of the tender meat and its ease of preparation.
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Ingredients
2 kg beef oxtail
2 teaspoons salt (for seasoning)
2 tablespoons lemon juice
1 tablespoon cooking oil
2 onions, sliced into thin half-moons
3 cloves garlic, finely minced
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
1 teaspoon salt (for final cooking)
3/4 cup water
Freshly ground black pepper to taste
Fresh parsley, chopped, to taste
2 teaspoons salt (for seasoning)
2 tablespoons lemon juice
1 tablespoon cooking oil
2 onions, sliced into thin half-moons
3 cloves garlic, finely minced
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
1 teaspoon salt (for final cooking)
3/4 cup water
Freshly ground black pepper to taste
Fresh parsley, chopped, to taste
Where to find ingredients
You can find fresh beef oxtail at local butcher shops or the meat department of most supermarkets. Fresh produce, herbs, and spices are widely available in grocery stores or local farmers' markets.
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 a pressure cooker and cover with 1 liter of water
- Close the cooker and cook on high pressure for 10 minutes to remove excess fat
- Prepare the vegetables by slicing the onions, mincing the garlic, and dicing the tomatoes while the meat cooks
- Release the pressure from the cooker carefully after the cooking time
- Remove the meat with a slotted spoon and discard the fatty water
- Wash and dry the pressure cooker
- Heat the oil in the cooker over medium-high heat
- Add the onion 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 the water
- Season with 1 teaspoon of salt and black pepper to taste
- Return the meat to the cooker and lock 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
Notes
This comforting dish is perfect for family meals. The secret is the initial pre-cooking step, which helps remove excess fat, ensuring a more balanced and delicious final result.
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