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- Ingredients
- Recipe
- Oxtail1 kg
- Large Potatoes3 unit(s)
- Carrot1/2 unit(s)
- Large onion1 unit(s)
- Green Scent Sauce1 unit(s)
- Cachaça2 tablespoon
- Bay Leaf1 unit(s)
- Salt and pepper to taste
- Garlic Cloves3 unit(s)
- Tomato Extract3 tablespoon
- Olive oil to taste
- Place the tail pieces, 1/2 carrot, 1/2 onion cut into large pieces, the green Cheiro sauce, the cachaça, the bay leaf and a little salt and pepper in grains in a pressure cooker. Cover with water and cook for 45 minutes after getting pressure
- Remove the tail from the pressure cooker, strain and reserve the broth.
- In a pan, put a thread of olive oil and brown 1/2 onion in small cubes, adding the chopped garlic cloves in sequence. Once golden, add the tomato paste and saute
- Add the tail, lightly sautéed and add the reserved cooking broth and the potatoes cut into medium sizes and let it cook well, until the potatoes are soft and the broth has thickened a little.
- Add salt and pepper, and you're done!
- Serve with rice or polenta, and if you want, put a bunch of watercress inside the pan as soon as you turn off the heat!
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