Brazilian recipe
Tender Pressure Cooker Rabada
This classic Brazilian oxtail stew is renowned for its intense flavor, melt-in-the-mouth tenderness, and remarkably quick preparation in the pressure cooker.
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Ingredients
2 kg oxtail, cut into pieces
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, thinly sliced into half-moons
3 garlic cloves, 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 cracked black pepper to taste
Fresh parsley, finely chopped, for garnish
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, thinly sliced into half-moons
3 garlic cloves, 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 cracked black pepper to taste
Fresh parsley, finely chopped, for garnish
Where to find ingredients
Oxtail is readily available at most local butcher shops and high-end supermarkets—ask the butcher to cut it into manageable joints. Fresh produce like tomatoes, onions, and parsley can be found at any local grocery store or fresh produce market. For authentic Brazilian ingredients such as specifically ground paprika or certain specialty spices, check the 'world foods' or 'imported' aisle in larger supermarkets.
Preparation method
- Season the oxtail pieces with 2 teaspoons of salt
- Rub the seasoning into the meat thoroughly with your hands to ensure an even coat
- Place the meat in your pressure cooker and add 1 liter of water to cover
- Seal the lid and cook on high pressure for 10 minutes to render out excess fat
- While the meat pressure cooks, chop your onions, garlic, and tomatoes
- Carefully release the pressure from the cooker according to manufacturer instructions
- Remove the oxtail with a slotted spoon and discard the fatty cooking water
- Wash and dry the pressure cooker pot
- Turn the cooker to the sauté setting and heat the oil
- Add the sliced onions with a pinch of salt and sauté for about 5 minutes until golden
- Stir in the minced garlic, tomato paste, paprika, cumin, and bay leaves
- Sauté for 1 minute until the spices become fragrant
- Add the tomatoes and stir well to combine
- Pour in the lemon juice and the 3/4 cup of water
- Season with the remaining 1 teaspoon of salt and plenty of freshly cracked black pepper
- Return the meat to the pot and secure the lid
- Cook on high pressure for 50 minutes
- Allow the pressure to release naturally before opening the lid
- Garnish with chopped parsley and serve warm, ideally with polenta and watercress
Observations
Rabada is the ultimate comfort food for family gatherings. The secret to a perfectly balanced stew lies in the initial parboiling step, which helps remove excess fat while intensifying the richness of the meat.
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