Brazilian recipe
Pressure Cooker Oxtail Stew
Pressure cooker oxtail stew is a classic Brazilian comfort dish, prized for its deep, rich flavor, succulent tender meat, and simple preparation.
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Ingredients
2 kg 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
3/4 cup water
1 tsp salt (for the final cooking)
Freshly ground black pepper to taste
Chopped parsley 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
3/4 cup water
1 tsp salt (for the final cooking)
Freshly ground black pepper to taste
Chopped parsley to taste
Where to find ingredients
Oxtail is a specialty cut and can be found at local butcher shops or the meat counter of most well-stocked grocery stores. Fresh produce and spices are available at any standard supermarket or farmers market.
Preparation
- 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 slicing the onions, mincing the garlic, and dicing the 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 pressure cooker
- Turn the cooker on to the sauté setting 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 freshly ground black pepper to taste
- Return the meat to the cooker and lock 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 accompanied by polenta and watercress
Notes
This comforting dish is perfect for family gatherings. The secret lies in the initial parboiling step, which helps remove excess fat, ensuring a well-balanced and flavorful final result.
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