Brazilian recipe
Pressure-Cooker Oxtail Stew (Rabada na panela de pressão)
This classic Brazilian oxtail stew is celebrated for its deep, rich flavors and incredibly tender meat, made effortlessly in a pressure cooker.
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Ingredients
2 kg oxtail (rabada de boi)
2 teaspoons salt (for seasoning)
1 tablespoon cooking oil
2 onions, thinly sliced into half-moons
3 garlic cloves, finely minced
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
Fresh parsley, chopped, to taste
2 teaspoons salt (for seasoning)
1 tablespoon cooking oil
2 onions, thinly sliced into half-moons
3 garlic cloves, finely minced
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
Fresh parsley, chopped, to taste
Where to find ingredients
You can find oxtail (rabada de boi) at your local butchery or the meat section of major supermarkets. Opt for pieces with a good ratio of bone to meat. Fresh aromatics like parsley and tomatoes are best sourced from local markets to ensure peak flavor.
Preparation method
- Season the oxtail with 2 teaspoons of salt.
- Massage the meat thoroughly by hand to ensure the salt is evenly distributed.
- Place the meat in a pressure cooker and cover with 1 liter of water.
- Seal the lid and cook on high pressure for 10 minutes to render excess fat.
- While the meat boils, prep your vegetables by slicing the onions, mincing the garlic, and dicing the tomatoes.
- Once the time is up, 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 pot to the sauté function and heat the oil.
- Add the onions with a pinch of salt and sauté for about 5 minutes until golden.
- Stir in the garlic, tomato paste, paprika, cumin, and bay leaves.
- Sauté for 1 minute until fragrant.
- Add the diced 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 pot and lock the lid.
- Cook on high pressure for 50 minutes.
- Allow the pressure to release naturally before opening the lid.
- Garnish with chopped parsley and serve hot, ideally accompanied by polenta and watercress.
Observations
This hearty, comforting dish is a staple for family gatherings. The secret lies in a quick initial pre-boil, which helps draw out excess fat and ensures a refined, balanced, and deeply savory result.
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