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Oxtail with watercress
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Janaína Rueda
@janainarueda- Ingredients
- Recipe
- Big Oxtail2 kg
- Carrots, diced2 kg
- Chopped Onion60 g
- Chopped celery stalks2 unit(s)
- Bay leaves2 unit(s)
- Minced garlic30 g
- Sunflower oil200 ml
- Salt to taste
- Black pepper to taste
- Tomato Extract100 ml
- Water3 l
- Tomatoes without skin, cut into cubes4 unit(s)
- Chives40 g
- Leafless bunch of watercress1 unit(s)
- Polenta: Water2 l
- Polenta: good quality cornmeal400 g
- Polenta: butter50 g
- Polenta: Salt10 g
- Remove all the fat from the dish and put it in a container.
- Add the carrot, onion, celery, bay leaf, garlic, 50ml of oil, salt and pepper. Leave to marinate overnight.
- The next day, remove all the vegetables from the oxtail and set aside.
- In a skillet, brown the oxtail in 100ml of oil until golden all over.
- In a large pressure cooker, add the other 50ml of oil and sauté the vegetables well.
- Add the tomato paste to the oxtail and mix well. Add the water and let it cook for 40 minutes after it gets pressure.
- Let the pressure off. Separate the oxtail from the sauce and pass the sauce through a sieve.
- In a large skillet, sauté a tablespoon of minced garlic and add the sauce and oxtail. Let it boil.
- Put the tomatoes, adjust the salt and add the chives and parsley.
- Finish with the raw watercress leaves on top of the oxtail.
- Polenta: in a pan, bring the water to the boil. When boiling, add salt and butter.
- When it starts to boil, add the cornmeal and stir constantly with a whisk to avoid lumps.
- Lower the heat and let it cook for about 30 minutes on very low heat until it reaches the consistency of creamy polenta.
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