Brazilian recipe
Oxtail in the Pressure Cooker (Rabada na panela de pressão)
This classic Brazilian comfort food features tender, flavor-packed oxtail prepared with a technique that ensures a perfectly balanced, rich result.
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Ingredients
2 kg oxtail
2 teaspoons salt (for seasoning)
1 tablespoon vegetable oil
2 onions, sliced into thin half-moons
3 garlic cloves, finely minced
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
2 tablespoons lemon 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 vegetable oil
2 onions, sliced into thin half-moons
3 garlic cloves, finely minced
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
2 tablespoons lemon 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
Oxtail and fresh produce are readily available at local butcher shops, supermarkets, and farmers markets. Tomato paste, spices, and other pantry staples can be found in any standard grocery store. If oxtail is unavailable, beef shanks may be used as a substitute, though the texture and richness will differ.
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 cutting 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 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
- Drizzle with the lemon juice and the water
- Season with 1 teaspoon of salt and black pepper to taste
- Return the meat to the cooker and cover
- 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 perfect for family meals. The secret lies in the initial pre-cooking step, which helps to remove excess fat, ensuring a final result that is both balanced and deeply flavorful.
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