Brazilian recipe
Pressure Cooker Oxtail Stew (Rabada na panela de pressão)
This hearty oxtail stew is a classic staple, prized for its deep, savory flavor and melt-in-the-mouth tenderness achieved through pressure cooking.
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Ingredients
2 kg oxtail
2 tsp salt (for seasoning)
1 tbsp vegetable oil
2 onions, thinly sliced in half-moons
3 garlic cloves, 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 final cooking)
Freshly ground black pepper to taste
Chopped parsley to taste
2 tsp salt (for seasoning)
1 tbsp vegetable oil
2 onions, thinly sliced in half-moons
3 garlic cloves, 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 final cooking)
Freshly ground black pepper to taste
Chopped parsley to taste
Where to find ingredients
Oxtail can be found at local butchers (butchers are often referred to as 'gosht shop' or 'qassab' in PK). Vegetables, spices, and fresh herbs are widely available in local grocery stores, markets (sabzi mandi), and supermarkets. As a substitute for oxtail, beef shank (boti) can be used, though the texture and fat content will vary.
Preparation method
- Season the oxtail with 2 teaspoons of salt.
- Rub the meat thoroughly with your hands to ensure the seasoning coats the entire surface.
- Place the meat in a pressure cooker and cover with 1 liter of water.
- Seal the pressure cooker and cook on high pressure for 10 minutes to render the excess fat.
- While the meat is cooking, prepare the vegetables by slicing the onions, garlic, and tomatoes.
- Once the cooking time is up, carefully release the pressure from the pot.
- Remove the meat with a slotted spoon and discard the fatty water.
- Wash and dry the pressure cooker.
- Switch the cooker to the sauté function and heat the oil.
- Add the onion 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 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 pot and cover with 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 alongside polenta and watercress.
Observations
This comforting dish is a perfect centerpiece for family meals. The secret to its refined taste lies in the initial parboiling process, which helps render and remove excess fat, ensuring a perfectly balanced and deeply flavorful final result.
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