Brazilian recipe
Pressure Cooker Oxtail Stew
Pressure cooker oxtail is a classic of Brazilian cuisine, prized for the intense flavor of the tender meat and the ease of preparation.
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Ingredients
2 kg oxtail
2 teaspoons salt (for seasoning)
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 onions, sliced into thin half-moons
3 cloves garlic, finely minced
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
3/4 cup water
1 teaspoon salt (for final cooking)
Freshly ground black pepper to taste
Chopped fresh parsley to taste
2 teaspoons salt (for seasoning)
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 onions, sliced into thin half-moons
3 cloves garlic, finely minced
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
3/4 cup water
1 teaspoon salt (for final cooking)
Freshly ground black pepper to taste
Chopped fresh parsley to taste
Where to find ingredients
Oxtail can be found at local butcher shops or the meat section of most supermarkets. Fresh produce like parsley, tomatoes, and aromatics are available at any grocery store or farmers' market.
Method
- Season the oxtail with 2 teaspoons of salt
- Rub the meat well 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
- Close the lid and cook on high pressure for 10 minutes to remove excess fat
- Prepare the vegetables by slicing the onions and garlic and dicing the tomatoes while the meat cooks
- 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 cover with the lid
- Cook for 50 minutes on high pressure
- Wait for the pressure to release completely before opening the lid
- Finish with chopped parsley and serve accompanied by polenta and watercress
Notes
This comforting dish is perfect for family meals. The secret is the initial parboiling step, which helps to remove excess fat, ensuring a more balanced and delicious final result.
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