Brazilian recipe
Pressure Cooker Oxtail Stew (Rabada)
This pressure cooker oxtail stew is a classic of Brazilian comfort food, prized for its intense, savory flavor and melt-in-your-mouth tenderness.
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Ingredients
2 kg oxtail
2 teaspoons salt (for seasoning)
2 tablespoons lemon juice
1 tablespoon oil
2 onions, sliced into thin half-moons
3 cloves garlic, finely minced
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
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)
2 tablespoons lemon juice
1 tablespoon oil
2 onions, sliced into thin half-moons
3 cloves garlic, finely minced
4 ripe tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 bay leaves
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 can be found at local butcher shops or the meat department of large supermarkets. Request fresh, high-quality cuts. Produce and dry spices are available at any standard 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 the pressure cooker and cover with 1 liter of water
- Close the lid and cook on high pressure for 10 minutes to remove excess fat
- While the meat cooks, prepare the vegetables by chopping 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 pot
- Turn the pot 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 the 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 alongside polenta and watercress
Observations
This comforting dish is perfect for family gatherings. The secret is the initial blanching step, which helps remove excess fat, ensuring a final result that is perfectly balanced and rich in flavor.
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