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- Ingredients
- Recipe
- 3 kg of oxtail 1 tablespoon of oilCreams Garlic pounded to taste 1/2 onion, minced water to cover the oxtail5 tablespoon
- Cook the oxtail in a pressure cooker for 40 minutes. After 40 minutes, if possible change the pan to brown the meat. To brown the meat, use a tablespoon of oil and half a chopped onion. Wait a few minutes and the onions will be golden brown. Add crushed garlic to taste. Then put the meat in the pan and let it brown. In the meantime, wash the watercress well and after the meat is done, put the Watercress over the meat. Add half a glass of filtered water and cover the pan. Leave on low heat for 25 minutes. Afterwards, place in a refractory and serve.
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