Brazilian recipe
Pressure Cooker Oxtail
Pressure cooker oxtail is a Brazilian classic, prized for the intense flavor of tender meat and ease of preparation.
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Ingredients
2 kg beef 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 lime juice
3/4 cup water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Chopped parsley to garnish
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 lime juice
3/4 cup water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Chopped parsley to garnish
Where to find ingredients
Oxtail can typically be found at your local butcher shop or the meat counter in most supermarkets. If you're having trouble finding it, look for 'beef tail' or ask the butcher to order it for you. It's often sold frozen, which is perfectly fine. Other common ingredients like onions, garlic, tomatoes, spices, and oil are readily available in any grocery store's produce or spice aisle. Tomato paste and bay leaves are usually found in the canned goods or spice sections. Lime juice can be fresh or bottled, found in the produce section or with juices. Water is, of course, from your tap. Parsley is in the fresh herb section.
Preparation 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 on high pressure for 10 minutes to remove 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 cooker
- Turn 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
- 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 lime 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 on high pressure
- Wait for the pressure to release completely before opening the lid
- Garnish with chopped parsley and serve with polenta and watercress
Observations
This comforting dish is perfect for family meals. The secret lies in the initial pre-cooking, which helps remove excess fat, ensuring a more balanced and flavorful final result.
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