Since I was little I love the meat next to the bone. I think that it is the most delicious and it doesn´t matter if it is chicken, beef or pork. That’s why I never dispense an oxtail, especially if it has accompaniments, such as cress and polenta.


Ingredients

  • Olive oil
  • 1 large chopped onion
  • 5 cloves garlic, crushed
  • 1kg of clean oxtail
  • 1 meat broth
  • 2 chopped tomatoes
  • Colorau
  • 2 bay leaves
  • Black pepper
  • 6 cumari peppers
  • Salt
  • Water
  • Coriander

Rabada


Method

  1. In a pot, put the olive oil, the onion and the garlic cloves. Mix.
  2. Join the oxtail. Mix well so the meat is properly seasoned.
  3. Add broth and tomatoes. Mix.
  4. Add the paprika and mix well.
  5. After adding the bay leaves, add the black pepper. Stir and add cumari peppers and salt.
  6. Stir well and cover with water.
  7. Bake in the pressure cooker for 1h30m.
  8. Add a touch of coriander.
  9. Accompany with a creamy polenta and watercress.

Rabada