🇧🇷 Alex Granig
@
Traditional recipe for oxtail slow-cooked until very tender, using the meat's own liquid to intensify the flavor of the seasonings.
Recipe Video
Ingredients
- Oxtail
- Oil
- Garlic
- Turmeric (Açafrão)
- Lemon Pepper
- Salt
- Tumitud Seasoning Blend
- Onion
- Tomato
- Water
Instructions
Blanch the oxtail and trim off a good amount of the fat.
In a pot, heat a small amount of oil and sauté the garlic without burning it.
Add a generous amount of turmeric, Lemon Pepper, and a little salt, along with the 'Tumitud' seasoning blend. Mix well.
Add the chopped onion and tomato, and sauté. It is not necessary to add extra fat, as the pot should be dry.
Add the cleaned oxtail and stir so that it absorbs the seasonings.
Dica: Do not add water yet, as the oxtail will release its own liquid.
Cover the pressure cooker and cook under low pressure for about 3 to 4 minutes. This will cause the meat to release liquid and absorb the flavor of the seasonings.
After the indicated time, remove the pressure. The meat should have released liquid. Add enough hot water to cover the oxtail.
Dica: The water should be added already hot.
Cover the pressure cooker again and let it cook on low heat until the oxtail is completely tender.
Dica: The total cooking time after pressurizing should be long enough for the meat to fall apart.
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Cuisine Type
brasileiraRequired Equipment
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