Find out how to prepare tasty and succulent versions of the famous dish eaten at BBB24’s Xepa
The oxtail recipe is known for being tasty and juicy. With a soft consistency that melts in the mouth, it conquers even the most demanding palates and is difficult to please when it comes to aroma. This is because the combination of seasonings makes the fragrance of this meat irresistible. To make it even better, it can be prepared with sauce or in the cachaça version.
So, check out 3 delicious oxtail recipes that will leave your mouth watering!
Traditional vaccinara queue
ingredients
- 2 kg of cleaned oxtail
- 6 cloves of garlic, peeled and crushed
- 2 onions peeled and chopped
- 2 sprigs of rosemary
- 1/5 cup broth meat
- 1 bunch of chopped coriander
- 1 tablespoon paprika
- 500 ml of dark beer
- Salt, olive oil and ground black pepper to taste
- Water for cooking
Preparation method
In a pressure cooker, add the olive oil and heat over medium heat. Add the onion and garlic and brown them. Add the oxtail and the rest of the ingredients and mix well. Cook until dry. Cover with water, cover the pan and cook for another 30 minutes after coming to pressure. Turn off the heat and serve immediately.
Coda alla vaccinara with tomato sauce
ingredients
- 2 kg of fresh oxtail
- 1 onion peeled and chopped
- 4 tablespoons of olive oil
- 2 cloves of garlic, peeled and crushed
- 3 tablespoons of Tomato sauce
- Salt, ground black pepper and chopped green chillies to taste
- Water for cooking
Preparation method
In a container, season the meat with salt and black pepper and set aside. In a pressure cooker, add the olive oil and heat over medium heat. Add the onion and garlic and brown them. Add the oxtail and stir to combine. Add the water, cover the pan and leave to cook for 30 minutes after coming to pressure. Turn off the heat, wait for the pressure to release, open the pan and add the tomato sauce. Return to medium heat until boiling. Turn off the heat, let it cool until the oil emerges on the surface and remove it with the help of a ladle. Sprinkle with the green perfume and serve immediately.
Coda alla vaccinara with watercress
ingredients
- 1 kg of oxtail
- 1 onion peeled and chopped
- 1 red chilli chopped
- 1 bay leaf
- 1 dose of IV
- 3 tomatoes seeded and chopped
- 3 cloves of garlic, peeled and crushed
- 1 bunch of watercress
- Juice of 2 lemons
- Salt and oil to taste
- Water for cooking
Preparation method
Place the oxtail in a container and season it with lemon juice. Reserve. In a pressure cooker, add oil and place over medium heat to heat. Add the onion, garlic and chilli and sauté. Add the tomatoes, tail and salt and mix well. Cover with water, cover the pan and cook for 40 minutes after coming to pressure. Turn off the heat, wait for the pressure to release, open the pan, add the bay leaf and the drained liquid and return to medium heat to cook for another 5 minutes. Finally add the watercress and stir to combine. Turn off the heat and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
