Brazilian recipe
Pressure Cooker Oxtail Stew (Rabada na panela de pressão)
This pressure cooker oxtail stew is a classic of Brazilian home cooking, prized for its deep, rich flavor, tender meat, and straightforward preparation.
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Ingredients
2 kg oxtail
2 tsp salt (for seasoning)
1 tbsp vegetable oil
2 onions, thinly sliced into 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
180 ml water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Chopped fresh parsley to taste
2 tsp salt (for seasoning)
1 tbsp vegetable oil
2 onions, thinly sliced into 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
180 ml water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Chopped fresh parsley to taste
Where to find ingredients
You can source fresh oxtail from local butchers or the meat counter at major supermarkets in Sierra Leone. Choose pieces with good bone marrow for a richer sauce. If you cannot find fresh watercress as a side, tender cooked greens make a suitable substitute.
Preparation method
- Season the oxtail pieces with 2 teaspoons of salt.
- Rub the seasoning into the meat thoroughly with your hands to ensure even coverage.
- Place the meat in a 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 parboils, prep your vegetables by slicing the onions, mincing the garlic, and dicing the tomatoes.
- Once the time is up, 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 pot.
- Set the cooker to sauté mode and heat the vegetable oil.
- 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 tomatoes and mix thoroughly.
- Pour in the lemon juice and the water.
- Season with the remaining 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.
- Allow the pressure to release completely naturally before opening the lid.
- Garnish with chopped parsley and serve hot, ideally accompanied by creamy polenta and fresh watercress.
Observations
This hearty dish is an ideal centerpiece for family gatherings. The secret lies in the initial parboiling stage, which helps render down excess fat and ensures a refined, balanced final result that lets the deep flavor of the beef shine through.
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