Brazilian recipe
Pressure Cooker Oxtail Stew (Rabada na panela de pressão)
A traditional Brazilian comfort dish known for its rich, deep flavors and succulent, tender meat achieved through pressure cooking.
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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
180 ml water
1 tsp salt (for final seasoning)
Freshly ground black pepper to taste
Chopped fresh parsley 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
180 ml water
1 tsp salt (for final seasoning)
Freshly ground black pepper to taste
Chopped fresh parsley to taste
Where to find ingredients
Oxtail is found in the meat section of most butcher shops or supermarkets. Substitutes: If oxtail is unavailable, beef shanks (cross-cut) can be used, although the texture and flavor profile will vary slightly.
Preparation method
- Season the oxtail with 2 teaspoons of salt.
- Rub the meat thoroughly by hand 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 draw out excess fat.
- While the meat is parboiling, prepare the vegetables by slicing the onions, mincing the garlic, and dicing the 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 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 seal the lid.
- Cook on high pressure for 50 minutes.
- Wait for the pressure to release completely before opening the lid.
- Finish with chopped parsley and serve accompanied by polenta and watercress.
Observations
This hearty, soul-warming dish is a staple of traditional home cooking, perfect for gathering family around the table. The secret to this preparation lies in an initial parboiling step, which helps to remove excess fat from the oxtail, ensuring the final stew is perfectly balanced, flavorful, and clean on the palate.
The slow-braising process within the pressure cooker renders the meat incredibly tender, allowing it to easily fall off the bone while absorbing the robust aromas of the aromatics and spices.
The slow-braising process within the pressure cooker renders the meat incredibly tender, allowing it to easily fall off the bone while absorbing the robust aromas of the aromatics and spices.
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