Brazilian recipe
Pressure Cooker Oxtail Stew
This classic Brazilian-style oxtail stew is prized for its rich, deep flavors, succulent tender meat, and the convenience of using a pressure cooker.
0.0 / 5 by 0 Reviews
Ingredients
2 kg beef oxtail
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, sliced into thin 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
Fresh parsley, chopped, to taste
2 tsp salt (for seasoning)
1 tbsp cooking oil
2 onions, sliced into thin 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
Fresh parsley, chopped, to taste
Where to find ingredients
You can find fresh beef oxtail at local butcher shops or the meat counter of larger grocery stores. Fresh produce like onions, garlic, and tomatoes is available in the fresh vegetable section. Pantry staples such as spices and oils are readily available in any local food market.
Preparation method
- Season the oxtail with 2 teaspoons of salt.
- Rub the meat thoroughly with your hands to ensure the seasoning coats every piece.
- 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 render out excess fat.
- While the meat is parboiling, prepare the vegetables by slicing the onions, mincing the garlic, and dicing the tomatoes.
- After the cooking time, carefully release the pressure from the pot.
- Remove the meat with a slotted spoon and discard the fatty cooking water.
- Wash and dry the pressure cooker.
- Set the pot to the sauté function (or use the stovetop) and heat the 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.
- Cook 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 secure the lid.
- Cook for 50 minutes under high pressure.
- Wait for the pressure to release completely before opening the lid.
- Finish with freshly chopped parsley and serve alongside polenta and watercress.
Observations
This hearty and comforting dish is a fantastic choice for family gatherings. The secret lies in the initial parboiling stage, which helps render out excess fat, resulting in a perfectly balanced and deeply savory final dish.
Ratings and comments