Brazilian recipe
Oxtail in the Pressure Cooker
Oxtail in the pressure cooker is a Brazilian culinary classic, prized for its intense flavor, tender meat, and ease of preparation.
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Ingredients
2 kg of oxtail
3/4 cup of water
2 teaspoons of salt (for seasoning)
3 garlic cloves finely minced
2 onions sliced into thin half-moons
2 teaspoons of sweet paprika
1 tablespoon of oil
2 bay leaves
1 teaspoon of salt (for final cooking)
2 tablespoons of lemon juice
Chopped parsley to taste
2 tablespoons of tomato paste
4 ripe tomatoes diced
2 teaspoons of ground cumin
Freshly ground black pepper to taste
3/4 cup of water
2 teaspoons of salt (for seasoning)
3 garlic cloves finely minced
2 onions sliced into thin half-moons
2 teaspoons of sweet paprika
1 tablespoon of oil
2 bay leaves
1 teaspoon of salt (for final cooking)
2 tablespoons of lemon juice
Chopped parsley to taste
2 tablespoons of tomato paste
4 ripe tomatoes diced
2 teaspoons of ground cumin
Freshly ground black pepper to taste
Where to find ingredients
Purchase oxtail and other fresh ingredients from your local butcher shop, supermarket, or farmer's market. Spices and pantry staples are typically found in the spice aisle of most grocery stores.
Preparation 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 the pressure cooker and cover with 1 liter of water
- Close the cooker and cook under high pressure for 10 minutes to remove excess fat
- While the meat cooks, prepare the vegetables by chopping the onions, garlic, and tomatoes
- After the cooking time, carefully release the pressure from the cooker
- Remove the meat with a slotted spoon and discard the fatty water
- Wash and dry the pot
- Turn 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
- 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 water
- Season with 1 teaspoon of salt and ground black pepper to taste
- Return the meat to the pot and cover
- Cook for 50 minutes under high pressure
- Wait for the pressure to release completely before opening the lid
- Finish with chopped parsley and serve with polenta and watercress
Observations
This comforting dish is perfect for family meals. The secret lies in the initial pre-cooking, which helps remove excess fat, ensuring a more balanced and flavorful final result.
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