Brazilian recipe
Oxtail in the Pressure Cooker
Oxtail in the pressure cooker is a classic comfort dish, prized for its deep, savory flavor and the tender texture achieved with ease.
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Ingredients
2 kg oxtail
2 tsp salt (for seasoning)
1 tbsp 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 final cooking)
Freshly cracked 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 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 cracked black pepper to taste
Chopped parsley to taste
Where to find ingredients
You can find oxtail at local butcher shops or the fresh meat counter in larger supermarkets. Essential pantry staples such as aromatics, spices, and fresh herbs are available at any grocery market or produce stall.
Preparation method
- Season the oxtail with 2 teaspoons of salt.
- Rub the meat thoroughly 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.
- Seal the lid and cook under high pressure for 10 minutes to draw out excess fat.
- While the meat cooks, prepare the vegetables by slicing the onions, mincing the garlic, and dicing the 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 pressure cooker.
- Set 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.
- Stir in the garlic, tomato paste, paprika, cumin, and bay leaves.
- Cook everything for 1 minute until fragrant.
- Add the tomatoes and mix well.
- Pour in the lemon juice and the water.
- Season with 1 teaspoon of salt and black pepper to taste.
- Return the meat to the cooker and seal the lid.
- Cook under high pressure for 50 minutes.
- Wait for the pressure to release completely before opening the lid.
- Finish with chopped parsley and serve alongside polenta and watercress.
Observations
This hearty meal is ideal for family gatherings. The secret lies in the initial parboiling stage, which helps render out excess fat, resulting in a perfectly balanced and deeply flavorful final dish.
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