Brazilian recipe
Oxtail in the Pressure Cooker
Oxtail in the pressure cooker is a Brazilian culinary classic, known for the intense flavor of tender meat and ease of preparation.
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Ingredients
2 kg beef oxtail
2 tsp salt (for seasoning)
1 tbsp oil
2 onions, thinly sliced into half-moons
3 cloves garlic, finely chopped
4 ripe tomatoes, diced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp sweet paprika
2 bay leaves
2 tbsp lime juice
3/4 cup water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Chopped parsley to taste
2 tsp salt (for seasoning)
1 tbsp oil
2 onions, thinly sliced into half-moons
3 cloves garlic, finely chopped
4 ripe tomatoes, diced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp sweet paprika
2 bay leaves
2 tbsp lime juice
3/4 cup water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Chopped parsley to taste
Where to find ingredients
Oxtail can be found at most butcher shops and supermarkets. Onions, garlic, tomatoes, and herbs are widely available in grocery stores. Spices like cumin and paprika are common in the spice aisle. Tomato paste and water are pantry staples.
Preparation method
- Season the oxtail with 2 tsp 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 cooker
- Turn the cooker to sauté mode and heat the oil
- Add the onion 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 lime juice and water
- Season with 1 tsp salt and black pepper to taste
- Return the meat to the cooker and close the lid
- 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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