Brazilian recipe
Pressure Cooker Oxtail Stew
This classic Brazilian-style oxtail stew is beloved for its deep, savory flavor and fork-tender meat, all made convenient in your 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
3/4 cup water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Chopped fresh parsley 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
3/4 cup water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Chopped fresh parsley to taste
Where to find ingredients
You can find fresh oxtail at local butchers or the meat counter in larger supermarkets. Look for firm, ripe tomatoes and fresh aromatics in the produce section. Use a standard vegetable oil or neutral oil for sautéing.
Preparation method
- Season the oxtail pieces with 2 teaspoons of salt.
- Massage the meat well by hand to ensure the seasoning is evenly distributed.
- 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 draw out excess fat.
- While the meat parboils, prep your vegetables by slicing the onions, mincing the garlic, and dicing the tomatoes.
- After the cooking time, carefully release the pressure from the pot.
- Remove the meat with a slotted spoon and discard the fatty cooking water.
- Clean and dry your pressure cooker pot.
- Set the pressure cooker to the sauté function and heat the oil.
- Add the sliced 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.
- Cook for about 1 minute until fragrant.
- Add the diced tomatoes and combine thoroughly.
- Pour in the lemon juice and the water.
- Season with the remaining 1 teaspoon of salt and black pepper to taste.
- Return the meat to the pot and secure the lid.
- Cook under high pressure for 50 minutes.
- Allow the pressure to release naturally before opening the lid.
- Garnish with chopped fresh parsley and serve alongside polenta and fresh watercress.
Observations
This hearty, soul-warming dish is a staple for family gatherings. The key to achieving the perfect depth of flavor and a cleaner texture lies in the initial parboil, a step that helps render out excess fat before the final braise begins.
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