Brazilian recipe
Oxtail in the Pressure Cooker
Oxtail in the pressure cooker is a Brazilian culinary classic, prized for its intense flavor and tender meat, with an easy preparation process.
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Ingredients
2 kg beef oxtail
2 teaspoons salt (for seasoning)
1 tablespoon oil
2 onions, thinly sliced into half-moons
3 cloves garlic, finely chopped
4 ripe tomatoes, cut into cubes
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
2 tablespoons lime juice
3/4 cup water
1 teaspoon salt (for final cooking)
Freshly ground black pepper to taste
Chopped parsley to taste
2 teaspoons salt (for seasoning)
1 tablespoon oil
2 onions, thinly sliced into half-moons
3 cloves garlic, finely chopped
4 ripe tomatoes, cut into cubes
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
2 tablespoons lime juice
3/4 cup water
1 teaspoon salt (for final cooking)
Freshly ground black pepper to taste
Chopped parsley to taste
Where to find ingredients
Beef oxtail is generally available at most butcher shops and larger supermarkets. Look for it in the meat section. Fresh herbs like parsley are commonly found in the produce section of supermarkets or at local farmers' markets. Onions, garlic, and tomatoes are staple ingredients available in the produce section of any supermarket. Tomato paste, cumin, paprika, bay leaves, lime juice, oil, salt, and pepper are standard pantry items found in the spice aisle and cooking oil section of supermarkets. Water is readily available.
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 under high pressure for 10 minutes to remove excess fat
- While the meat is cooking, prepare the vegetables by chopping the onions, garlic, and 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 on the sauté function of the cooker 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 under 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 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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