🇧🇷 Cebola e Salsa
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Recipe for beef oxtail slow-cooked in a pressure cooker until very tender, served with a rich and flavorful sauce, accompanied by polenta and watercress.
Recipe Video
Ingredients
- 2kg de Beef oxtail (cut)
- 2whole de Large onions
- 3cloves de Garlic
- to taste de Olive oil
- 1tablespoon de Salt
- to taste de Black pepper
- 1teaspoon de Sweet paprika
- 1can de Diced peeled tomatoes (canned)Substitui por: molho de tomate, tomates maduros picados
- 250ml de Water
Instructions
Inspect the pieces of beef oxtail and trim off any large excess fat from the edges using a knife.
Dica: Removing excess fat is optional; if you prefer it richer, you can skip this step.
Blanch the meat by submerging the oxtail pieces in boiling water for about one minute to eliminate surface fat residues. Then, drain and rinse the meat.
Coarsely chop the two onions and set aside.
Dica: The onion does not need to be finely diced.
Heat a drizzle of olive oil in the pressure cooker and brown the chopped onion well, stirring occasionally.
Dica: The onion should become deeply golden to build the sauce's flavor.
Add the three crushed cloves of garlic to the pot and sauté briefly, being careful not to burn the garlic.
Dica: Garlic cooks faster than onion and can burn easily.
Add the oxtail to the pot and sear the meat well, stirring so that all pieces are coated in the onion and oil sauté.
Dica: You want the meat to be well browned before adding liquids.
Season the seared meat with one tablespoon of salt and black pepper to taste.
Dica: The salt can be adjusted at the end, as the volume of the meat will reduce.
Incorporate the diced peeled tomatoes (or equivalent in sauce/fresh tomato) and add half a teaspoon of sweet paprika.
Dica: Use seasonings you prefer, if you desire other flavors.
Add approximately 250 ml of water to aid in the initial cooking and mix everything.
Dica: The onion will release quite a bit of liquid during cooking.
Cover the pressure cooker, reduce the heat to medium, and cook for about 50 minutes after reaching pressure.
Dica: If the meat is still tough after 50 minutes, return it to the pressure cooker for longer.
After the cooking time, turn off the heat and let all the pressure release naturally. Open the pot and check the tenderness of the meat.
Dica: If the sauce is too thin, remove the lid and let it reduce further over low heat (without pressure).
Serve the oxtail, which should be falling apart, accompanied by polenta and watercress, as demonstrated.
Dica: The suggested polenta recipe is available on the channel.
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Cuisine Type
brasileiraRequired Equipment
Categories
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