Brazilian Oxtail Stew with Creamy Cassava Purée

Name: Brazilian Oxtail Stew with Creamy Cassava Purée
Prep time: 2 min
Total time: 2 min
Yield: 6 servings
Cuisine: Brésilienne
Ingredients: 2 kg oxtail, cut into pieces; 3 medium onions, chopped; 5 garlic cloves, crushed; 1 bunch fresh chives and parsley; 1 leek, sliced into rounds (optional); 2 beef stock cubes; Salt, black pepper, and chili flakes to taste; 2 tablespoons Worcestershire sauce; 2 tablespoons soy sauce; 3 tomatoes, blended into sauce; A splash of white vinegar; 1 kg cassava (yuca/manioc), peeled and cut into chunks

By Marie Lefebvre · Updated October 26, 2026

A soul-warming Brazilian classic from the state of Minas Gerais, slow-cooked oxtail is braised with spices, tomatoes, and soy sauce until fall-off-the-bone tender. The rich cooking broth is then blended with cassava to create a silky, flavour-packed purée that serves as the perfect base. Hearty, comforting, and deeply satisfying.

Prep⏱️ 2 min

Servings👥 6 servings

Difficulty📊 Medium

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🛒 Ingredients

6 servings

2 kg oxtail, cut into pieces
3 medium onions, chopped
5 garlic cloves, crushed
1 bunch fresh chives and parsley
1 leek, sliced into rounds (optional)
2 beef stock cubes
Salt, black pepper, and chili flakes to taste
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
3 tomatoes, blended into sauce
A splash of white vinegar
1 kg cassava (yuca/manioc), peeled and cut into chunks

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Directions

1
Trim excess fat from the oxtail pieces. Blanch them in a pot of boiling water with a splash of vinegar for 15 minutes, then drain and rinse each piece thoroughly under cold water.
2
In a large pressure cooker, combine the blanched oxtail, onions, garlic, leek, blended tomatoes, stock cubes, Worcestershire sauce, and soy sauce. Cover with cold water, season with salt, pepper, and chili. Lock the lid and cook under pressure for 1 hour.
3
Once pressure is released, check that the meat is tender and nearly falling off the bone. If needed, return to pressure for an additional 20 minutes, adding hot water as required.
4
Meanwhile, boil the cassava in a separate pot of salted water for 25–30 minutes until completely soft. Drain and set aside.
5
Ladle some of the braising broth into a blender, add the cooked cassava, and blend until completely smooth and creamy. Season to taste.
6
Spread the cassava purée in a large baking dish. Arrange the oxtail pieces on top and finish with a generous handful of freshly chopped parsley and chives.
7
Serve immediately with steamed white rice and a crisp green salad.

💡 Chef's Tip

For a deeper, richer flavour, sear the oxtail in a hot pan with a little oil before pressure cooking — the caramelised crust adds incredible depth to the broth. The cassava purée reheats beautifully the next day with a splash of water or stock.