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Le Chaudron recipe
Queue de bœuf à la brésilienne de Mamie Praline
Mamie Praline's Brazilian-style oxtail
⏱ 85 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)oxtail, in pieces
2 tbspolive oil
2large onions, sliced
2 clovesgarlic, chopped
4tomatoes, cut into wedges
1green bell pepper, in strips
1red bell pepper, cut into strips
500 ml (2 cups)water
1 tspcumin seeds
1 tspsalt
½ tsppepper
- 1 kg (2.2 lb) oxtail, in pieces
- 2 tbsp olive oil
- 2 large onions, sliced
- 2 cloves garlic, chopped
- 4 tomatoes, cut into wedges
- 1 green bell pepper, in strips
- 1 red bell pepper, cut into strips
- 500 ml (2 cups) water
- 1 tsp cumin seeds
- 1 tsp salt
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat 2 tablespoons of olive oil in the open pressure cooker over high heat. Add the oxtail and brown for 8 minutes, turning, until well browned on all sides.
- Add the 2 sliced onions and 2 chopped garlic cloves. Cook for 5 minutes over medium heat, stirring with a wooden spoon, until the onions are translucent and lightly golden.
- Add the 4 quartered tomatoes and the green and red pepper strips. Pour in the 500 ml (2 cups) water and season with salt and pepper. Stir to loosen the browned bits from the bottom.
- Close the pressure cooker and set over high heat. As soon as it reaches pressure (the valve starts to hiss), lower the heat to medium-low and cook for 1 hour.
- Turn off the heat and let the pressure drop completely before opening; never force the valve. The meat should come off the bone easily with a fork.
- Add 1 teaspoon cumin seeds, stir and boil uncovered for 5 minutes to flavor and slightly reduce the sauce. Adjust the salt and pepper.
- Serve very hot with steamed potatoes, rice or fresh pasta, with plenty of sauce.
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