Brazilian recipe
Oxtail Stew in Pressure Cooker
Oxtail stew in the pressure cooker is a classic Brazilian dish, known for its intense flavor, tender meat, and ease of preparation.
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Ingredients
Beef oxtail
2
kg
Salt (for seasoning)
2
teaspoons
Oil
1
tablespoon
Onions, thinly sliced into half-moons
2
Garlic, finely minced
3
cloves
Ripe tomatoes, diced
4
Tomato paste
2
tablespoons
Ground cumin
2
teaspoons
Sweet paprika
2
teaspoons
Bay leaves
2
Lemon juice
2
tablespoons
Water
0.75
cup
Salt (for final cooking)
1
teaspoon
Freshly ground black pepper
to taste
Chopped parsley
to taste
2
kg
Salt (for seasoning)
2
teaspoons
Oil
1
tablespoon
Onions, thinly sliced into half-moons
2
Garlic, finely minced
3
cloves
Ripe tomatoes, diced
4
Tomato paste
2
tablespoons
Ground cumin
2
teaspoons
Sweet paprika
2
teaspoons
Bay leaves
2
Lemon juice
2
tablespoons
Water
0.75
cup
Salt (for final cooking)
1
teaspoon
Freshly ground black pepper
to taste
Chopped parsley
to taste
Where to find ingredients
Oxtail can be found at most butcher shops and larger supermarkets. Onions, garlic, tomatoes, and seasonings are available at grocery stores. Lemon juice and water are common pantry items.
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 is cooking, prepare the vegetables by cutting 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 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 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
Notes
This comforting dish is perfect for family meals. The secret lies in the initial pre-cooking step, which helps remove excess fat, ensuring a more balanced and flavorful final result.
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