Positioned at an angle in an electric pressure cooker

Components

• 2 kilograms of ox rivet
• Four fully mature tomatoes
• Two onions
• Three garlic cloves
• 2 tablespoons of tomato paste
• 1 tablespoon of oil
• 2 tablespoons of lemon juice
• 3/4 cup of tea water
• Two bay leaves
• 2 tablespoons ground cumin
• 2 tablespoons of mild paprika
• sodium chloride
• freshly ground pepper to taste
• finely chopped parsley as desired

Ready state

1. In a big bowl, sprinkle the oxtail with 2 teaspoons of salt, thoroughly massaging it with your hands to ensure the entire meat is coated.

1. Place the meat into the Electrolux electric pressure pan by Rita Lobo, add 1 liter of water, and cover. Turn on the pan and set it to cook at high pressure for 10 minutes — this initial step helps to remove excess fat from the meat. While it cooks, get the other ingredients ready.
2. Remove the onion peel and cut the onions into thin rings. Peel the garlic cloves and slice them thinly. Wash and dry the tomatoes, then cut them in half lengthwise. Cut each half into two, and then into three pieces — there is no need to remove the seeds.
3. After cooking for 10 minutes, switch off the heat and slowly open the valve to let out the pressure. Use a skimmer to move the meat into a bowl and discard the water containing fat. Clean and dry the pan’s basket.
4. Turn the pan back on (without the lid) and set it to the Refogar function. Once the pan is heated, add the oil and water, then include the onion. Season with a pinch of salt and sauté for approximately 5 minutes, or until it begins to caramelize. Add the garlic, tomato paste, paprika, cumin, and bay leaves, stirring for 1 minute to release their aroma. Finally, add the tomato and stir thoroughly.
5. Add lemon broth and water, season with 1 teaspoon of salt and pepper according to your preference. Place the meat pieces back into the pan, cover, and set to cook under high pressure for 50 minutes.
6. Once the cooking time is up, the pan will automatically switch off and maintain the food’s warmth. Allow all the steam to escape fully before removing the lid. Then, turn off the pan and serve. It goes wonderfully with polenta and watercress.

Please provide the text you would like me to paraphrase.

Rabada is a dish that actually tastes better the day after it’s made. You can prepare it ahead of time and reheat it when ready to serve; it stays good for up to three days in the fridge.

How to use a conventional pressure cooker?

The recipe works fine, but be careful with the amount of liquid, which will differ: use 2 cups of water instead of 3⁄4 cup of water to cook the crack.