Brazilian recipe
Pressure Cooker Oxtail Stew (Rabada na panela de pressão)
This classic Brazilian oxtail stew is renowned for its intense flavor, tender meat, and the practical efficiency of using a pressure cooker.
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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 cooking)
Freshly ground black pepper to taste
Fresh parsley, chopped, 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 cooking)
Freshly ground black pepper to taste
Fresh parsley, chopped, to taste
Where to find ingredients
Oxtail can be found at local butchers (ask for it by name). Other ingredients are readily available at any major supermarket. As a substitute for polenta, mashed potatoes or crusty bread are excellent alternatives.
Preparation 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 meat in a pressure cooker and cover with 1 liter of water.
- Seal the pressure cooker and cook on high pressure for 10 minutes to draw out 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 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 pot and seal the lid.
- Cook for 50 minutes under high pressure.
- Wait for the pressure to release completely before opening the lid.
- Finish with chopped parsley and serve accompanied by polenta and watercress.
Observations
This comforting dish is ideal for hearty family meals. The key to its success lies in the initial pre-boiling stage, which helps render and remove excess fat, ensuring a final result that is both perfectly balanced and deeply flavorful.
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