Brazilian recipe
Pressure Cooker Oxtail Stew (Rabada na panela de pressão)
This classic Brazilian oxtail stew is renowned for its intense, savory flavor, tender meat, and the efficiency of the pressure cooker method.
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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
3/4 cup 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
3/4 cup water
1 tsp salt (for final cooking)
Freshly ground black pepper to taste
Chopped fresh parsley to taste
Where to find ingredients
Oxtail and fresh produce are available at local butcher shops and neighborhood markets. Standard pantry staples like oil, spices, and tomato paste can be found at any general grocery store.
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 a 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 is cooking, prepare the vegetables by slicing the onions, garlic, and tomatoes
- After the cooking time, release the pressure from the pot carefully
- Remove the meat with a slotted spoon and discard the fatty water
- Wash and dry the pressure 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 lemon juice and water
- Season with 1 teaspoon of salt and black pepper to taste
- Return the meat to the pot and seal the lid
- Cook for 50 minutes on high pressure
- Wait for the pressure to release completely before opening the lid
- Finish with chopped parsley and serve with polenta and watercress
Observations
This comforting dish is a staple for family gatherings. The secret to success lies in the initial parboiling stage, which effectively removes excess fat, ensuring that the final result is perfectly balanced and deeply flavorful.
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