Brazilian recipe
Oxtail in the Pressure Cooker
Oxtail in the pressure cooker is a classic Brazilian dish, prized for the intense flavor of tender meat and its ease of preparation.
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Ingredients
Beef oxtail
2
kg
Salt (for seasoning)
2
teaspoons
Oil
1
tablespoon
Onions, thinly sliced into half-moons
2
medium
Garlic, finely chopped
3
cloves
Ripe tomatoes, diced
4
medium
Tomato paste
2
tablespoons
Ground cumin
2
teaspoons
Sweet paprika
2
teaspoons
Bay leaves
2
Lemon juice
2
tablespoons
Water
0.75
cup
180
ml
Salt (for final cooking)
1
teaspoon
Freshly ground black pepper
to taste
Chopped parsley
to taste
2
kg
Salt (for seasoning)
2
teaspoons
Oil
1
tablespoon
Onions, thinly sliced into half-moons
2
medium
Garlic, finely chopped
3
cloves
Ripe tomatoes, diced
4
medium
Tomato paste
2
tablespoons
Ground cumin
2
teaspoons
Sweet paprika
2
teaspoons
Bay leaves
2
Lemon juice
2
tablespoons
Water
0.75
cup
180
ml
Salt (for final cooking)
1
teaspoon
Freshly ground black pepper
to taste
Chopped parsley
to taste
Where to find ingredients
Oxtail can be found at most butcher shops and supermarkets with a meat counter. Onions, garlic, tomatoes, spices, and other pantry staples are available at your local grocery store.
Method
- Season the oxtail with 2 teaspoons of salt
- Rub the meat thoroughly with your hands to ensure the seasoning covers the entire surface
- Place the oxtail in the pressure cooker and cover with 1 liter of water
- Close the cooker and cook under 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
- Turn 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 lemon juice and water
- Season with 1 teaspoon of salt and black pepper to taste
- Return the oxtail to the cooker and cover
- Cook for 50 minutes under high pressure
- Wait for the pressure to release completely before opening the lid
- Finish with chopped parsley and serve with polenta and watercress
Notes
This comforting dish is perfect for family meals. The secret lies in the initial pre-cooking, which helps remove excess fat, ensuring a more balanced and flavorful final result.
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