Brazilian recipe
Pressure Cooker Oxtail Stew (Rabada na panela de pressão)
This pressure cooker oxtail stew is a classic of Brazilian home cooking, prized for its deep, rich flavor, succulent meat, and straightforward preparation.
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Ingredients
2 kg beef oxtail
2 tsp salt (for seasoning)
1 tbsp vegetable 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 the final braise)
Freshly ground black pepper to taste
Fresh parsley, chopped, to taste
2 tsp salt (for seasoning)
1 tbsp vegetable 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 the final braise)
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 counter of larger grocery stores. Choose high-quality, bone-in cuts for the best results. If you cannot find fresh watercress, baby arugula makes a suitable peppery substitute.
Preparation method
- Season the oxtail with 2 teaspoons of salt.
- Rub the meat thoroughly with your hands to ensure the salt coats the entire surface.
- Place the meat in a pressure cooker and cover with 1 liter of water.
- Seal the lid and cook under high pressure for 10 minutes to render the excess fat.
- While the meat parboils, prep your vegetables by slicing the onions, mincing the garlic, and dicing the tomatoes.
- Once the cooking time ends, carefully release the pressure from the cooker.
- Remove the meat with a slotted spoon and discard the fatty cooking water.
- Clean and dry the pot thoroughly.
- Set the pressure cooker to sauté mode and heat the oil.
- Add the onion with a pinch of salt and sauté for about 5 minutes until softened and golden.
- Stir in the garlic, tomato paste, paprika, cumin, and bay leaves.
- Cook everything for 1 minute until fragrant.
- Add the tomatoes and mix well to combine.
- Deglaze with the lemon juice and add the water.
- Season with the remaining teaspoon of salt and black pepper to taste.
- Return the meat to the pot and lock the lid in place.
- Cook under high pressure for 50 minutes.
- Allow the pressure to release naturally before carefully opening the lid.
- Finish with freshly chopped parsley and serve alongside polenta and fresh watercress.
Observations
This hearty dish is a perfect choice for gathering the family around the table. The secret lies in the initial parboil, a step that helps render out excess fat, ensuring a final result that is both balanced and deeply flavorful.
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