Brazilian recipe
Pressure Cooker Rabada
This classic Brazilian Rabada is tender, rich, and deeply flavoured—a real comfort food favourite that comes together easily in the pressure cooker.
0.0 / 5 by 0 Reviews
Ingredients
2 kg beef oxtail
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, finely sliced into half-moons
3 cloves garlic, 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 the final cook)
Freshly ground black pepper to taste
Chopped fresh parsley to taste
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, finely sliced into half-moons
3 cloves garlic, 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 the final cook)
Freshly ground black pepper to taste
Chopped fresh parsley to taste
Where to find ingredients
Beef oxtail can be found at most local butchers or the meat section of major supermarkets like Pak'nSave or Countdown; it is often sold pre-cut. For the Brazilian staples, look for 'sweet paprika' and 'tomato paste' in the spice and pantry aisles. Fresh parsley and watercress are readily available in the produce department. If you need specifically 'Brazilian-style' cornmeal for the polenta, check the international or 'world foods' aisle for yellow cornmeal or polenta packets.
Preparation method
- Season the oxtail pieces generously with the 2 teaspoons of salt
- Massage the salt well into the meat with your hands to ensure it is evenly coated
- Place the meat in your pressure cooker and cover with 1 litre of water
- Lock the lid and cook on high pressure for 10 minutes to render down the excess fat
- While the meat is parboiling, get your onions, garlic, and tomatoes prepped
- Once the time is up, carefully release the pressure from the cooker
- Remove the meat with a slotted spoon and discard the fatty cooking water
- Give the pot a quick wash and dry it thoroughly
- Switch the cooker to 'sauté' mode and heat the oil
- Add the sliced 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
- Cook for 1 minute, stirring constantly until fragrant
- Add the diced tomatoes and mix everything together well
- Deglaze with the lemon juice and the 3/4 cup of water
- Season with the remaining 1 teaspoon of salt and black pepper to taste
- Return the meat to the pot and secure the lid
- Cook on high pressure for 50 minutes
- Allow the pressure to release naturally before carefully opening the lid
- Finish with a sprinkle of fresh parsley and serve warm, ideally with creamy polenta and a side of watercress
Observations
This hearty, slow-cooked style stew is perfect for a family dinner. The secret is the initial quick boil, which helps skim off excess fat, ensuring a cleaner, more balanced gravy that highlights the richness of the meat.
Ratings and comments