Brazilian recipe
Pressure-Cooked Oxtail Stew (Rabada na panela de pressão)
This oxtail stew prepared in a pressure cooker is a quintessential Brazilian comfort dish, celebrated for its fork-tender meat and deeply savory profile.
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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
Freshly chopped parsley 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
Freshly chopped parsley to taste
Where to find ingredients
You can source fresh oxtail from local butchers or the meat department of neighborhood supermarkets. Look for pieces that are well-trimmed. Fresh herbs, produce, and pantry staples are widely available at local markets and grocery stores.
Preparation method
- Season the oxtail pieces with 2 teaspoons of salt.
- Massage the salt thoroughly into the meat to ensure it is well coated.
- Place the meat in a pressure cooker and cover with 1 liter of water.
- Lock the lid and cook under high pressure for 10 minutes to render the excess fat.
- While the meat parboils, prepare your vegetables by slicing the onions, mincing the garlic, and dicing the tomatoes.
- Once the cooking time is up, carefully release the pressure from the cooker.
- Remove the meat with a slotted spoon and discard the fatty cooking water.
- Wash and dry the pressure cooker.
- Heat the vegetable oil in the pressure cooker over medium-high heat.
- Add the onions with a pinch of salt and sauté for about 5 minutes until lightly browned.
- Stir in the garlic, tomato paste, paprika, cumin, and bay leaves.
- Cook, stirring constantly, for 1 minute until fragrant.
- Add the diced tomatoes and mix well to combine.
- Deglaze with the lemon juice and add the 3/4 cup of water.
- Season with the remaining teaspoon of salt and black pepper to taste.
- Return the parboiled meat to the pot and lock the lid.
- Cook under high pressure for 50 minutes.
- Allow the pressure to release naturally before opening the lid.
- Garnish with freshly chopped parsley and serve hot, ideally accompanied by creamy polenta and fresh watercress.
Observations
This hearty dish is an ideal centerpiece for family meals. The key technique involves an initial parboiling step to render out excess fat, which ensures the final sauce is perfectly balanced and rich in flavor without being greasy.
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