Receita Solta

Oxtail with Watercress: An Unparalleled Flavor

RS

Por

Master Receita Solta

Oxtail with Watercress: An Unparalleled Flavor
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories665 kcal

Resumo para quem tem pressa

"Oxtail with watercress is one of the greatest heritages of traditional Brazilian cuisine, combining the gelatinous and tender richness of the oxtail with the fresh bitterness of the watercress. Slowly cooked under pressure, it falls off the bone and forms a velvety and juicy broth."

Oxtail with Watercress: An Unparalleled Flavor

O Que Você Precisa Saber

- O selamento rigoroso dos pedaços de rabada carameliza a superfície e extrai a base dourada essencial do molho. - O cozimento sob pressão por 1 hora e meia amacia o colágeno denso, deixando a carne tenra que se desprende das vértebras. - A adição do agrião apenas nos últimos 5 a 10 minutos mantém suas folhas verde-escuras tenras sem perder o sabor característico.

Ingredients

Main Course

  • 1.5 kg oxtail (beef cut)
  • 1 bunch of cleaned watercress
  • 1 large onion, chopped
  • 4 cloves of crushed garlic
  • 1 bay leaf
  • 2 tablespoons oil
  • 2 cups beef broth
  • Salt and black pepper to taste

Instructions

Main Course

1

In a pressure cooker, heat the oil and brown the onion and garlic.

2

Add the oxtail and fry until all sides are well seared.

3

Add the bay leaf and seasonings to taste.

4

Pour in the beef broth and close the pressure cooker, cooking for 1 hour 30 minutes after reaching pressure.

5

After the time, turn off the heat and wait for the pressure to release completely.

6

Open the pot, add the watercress, and cook for another 5 to 10 minutes.

7

Check the seasoning and adjust if necessary.

8

Serve hot, accompanied by rice and a fresh salad.

Equipe sua Cozinha

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Chef Tips

- Boil the oxtail pieces in water and vinegar for 10 minutes and drain before preparation to remove excess fat. - Let the pressure release naturally so the muscle fibers retain the gelatinous broth without dehydrating. - Also use the softer chopped watercress stems to add a crunchy texture and nutrients to the pot.

Variations

- Add two tablespoons of concentrated tomato paste and half a cup of dry red wine to the pressure broth. - Add medium pieces of cooked cassava to the pan along with the watercress so they absorb the rich meat broth. - Sprinkle chopped chili pepper without seeds to introduce a mild aromatic spiciness to the dish.

Substitutions

- Homemade beef broth can be replaced with boiling filtered water with a whole toasted onion. - Fresh watercress can be replaced with fresh wild arugula leaves or collard greens cut into wide strips. - Vegetable oil can be substituted with artisanal pork lard or extra virgin olive oil.

How to Store

Guarde a rabada em pote hermético na geladeira por até 4 dias. A gordura subirá e formará uma camada sólida na superfície após resfriar, o que facilita retirar o excesso antes de reaquecer em fogo baixo na panela.

Can You Freeze It?

Can freeze for up to 3 months in sealed plastic or glass jars; Freeze the meat with the broth before adding the watercress. When thawing and boiling the oxtail in the pot, add fresh watercress leaves at the moment of serving.

What to Serve With

It is the classic companion to creamy polenta with parmesan, corn angu, fluffy white rice, and beans with thick broth. A shot of artisanal aged cachaça closes the menu with authenticity.

Frequently Asked Questions

How to degrease oxtail so it doesn't get heavy?

Parboil the meat before searing and, if possible, prepare one day in advance; remove the hard fat plate after chilling.

Should the watercress cook with the pressure cooker covered?

No, add the watercress with the pot open and cook for only 5 to 10 minutes so the leaves don't get bitter or fall apart.

How do I know when the oxtail has reached the right tenderness?

The meat should fall off the bone at the slightest touch of a fork, remaining juicy and interspersed with melted collagen.

Can I make oxtail in a regular iron pot without pressure?

Yes, however, slow cooking in a traditional iron pot will require about 3 hours over low heat with water replenishment.

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