Brazilian recipe
Pressure Cooker Oxtail Stew (Rabada na panela de pressão)
This hearty oxtail stew is a staple of Brazilian comfort food, prized for its fall-off-the-bone tenderness and rich, deep flavors.
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Ingredients
2 kg 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
3/4 cup 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 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
3/4 cup water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Fresh parsley, chopped to taste
Where to find ingredients
You can find fresh, high-quality beef oxtail at local butchery counters in supermarkets or your neighbourhood butcher shop. Opt for tomatoes that are fully ripe and fragrant. Fresh herbs like parsley and basics like onions and garlic are easily available in the fresh produce section of any market.
Preparation method
- Season the oxtail pieces with 2 teaspoons of salt.
- Massage the meat thoroughly with your hands to ensure the salt is evenly distributed.
- Place the meat in a pressure cooker and add 1 litre of water to cover.
- Seal the lid and cook on high pressure for 10 minutes to render the excess fat.
- While the meat parboils, chop the onions, mince the garlic, and dice the tomatoes.
- After the cooking time, carefully release the pressure from the pot.
- Remove the meat with a slotted spoon and discard the fatty water.
- Clean and dry the pressure cooker.
- Set the pot to the sauté function and heat the oil.
- Add the 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.
- Sauté for 1 minute until fragrant.
- Add the tomatoes and mix well.
- Pour in the lemon juice and 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 naturally before opening the lid.
- Garnish with chopped parsley and serve warm, ideally accompanied by polenta and watercress.
Observations
This comforting dish is the perfect centerpiece for a family meal. The secret lies in an initial parboil, which helps render out excess fat, resulting in a refined and balanced sauce that perfectly complements the rich meat.
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