Brazilian recipe
Pressure Cooker Oxtail Stew (Rabada na panela de pressão)
This oxtail stew prepared in a pressure cooker is a timeless Brazilian comfort dish, cherished for its tender, succulent meat and straightforward preparation method.
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Ingredients
2 kg oxtail
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, thinly 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 cooking stage)
Freshly cracked black pepper to taste
Chopped fresh parsley to taste
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, thinly 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 cooking stage)
Freshly cracked black pepper to taste
Chopped fresh parsley to taste
Where to find ingredients
You can find fresh oxtail at local 'palengke' butcher sections or supermarket meat counters. For the tomato paste, cumin, and paprika, check the spice or canned goods aisle at major retailers. If you cannot find fresh watercress for the side, fresh spinach or arugula are suitable alternatives.
Preparation method
- Season the oxtail with 2 teaspoons of salt.
- Massage the meat thoroughly by hand to ensure the seasoning coats every surface.
- Place the meat in the pressure cooker and add 1 liter of water to cover.
- Lock the lid and cook on high pressure for 10 minutes to render the excess fat.
- While the meat cooks, prepare the aromatics by slicing the onions, mincing the garlic, and dicing the tomatoes.
- Once the cooking time ends, carefully release the pressure from the cooker.
- Remove the meat with a slotted spoon and discard the fatty cooking water.
- Wash and dry the pressure cooker.
- Heat the cooking oil in the pot over medium heat.
- Add the 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.
- Sauté for 1 minute until fragrant.
- Add the diced tomatoes and mix well.
- Pour in 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 under high pressure for 50 minutes.
- Wait for the pressure to release naturally before carefully removing the lid.
- Garnish with chopped fresh parsley and serve alongside polenta and fresh watercress.
Observations
This hearty, soul-warming dish is ideal for family gatherings. The secret lies in an initial parboiling step, which helps render out excess fat, resulting in a more refined and flavorful final dish.
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