– 3 oxtails cut at the joints;
– Complete seasoning, seasoning for meat, black pepper, salt, monosodium glutamate, paprika, vinegar Virrosas;
– 2 diced onions;
– 6 cloves of garlic;
– 1 tablespoon of tomato paste;
– 1 tablespoon of olive oil;
– Hot water;
– 2 bunches of jambu (amazon cress);
– 3 liters of tucupi Virrosas;
– About 1 tablespoon of sugar to remove the acidity of the tucupi;
– Chicory, chives and chopped cilantro;

– Mix the already cleaned tails with seasoning to taste, half the onion, 4 squeezed garlic cloves and the tomato paste and marinate for 20 minutes;

– In the pressure cooker, heat the oil well and saute the meat with the seasonings. Cover with hot water, cover and cook for 35 minutes after applying pressure (the meat should not be too soft or too hard, as it will cook for 10 minutes in tucupi);

– While the oxtail cooks, wash the jambu leaves well, leaving only the finest leaves and stems. Blanch in boiling water until wilted and drain. Reserve;

– In a large pan, heat the tucupi with the rest of the onion and garlic, chicory to taste and enough sugar so that the tucupi is neither too sour nor too sweet;

– As soon as the tucupi boil, add the oxtail and cook for another 10 minutes. Add the jambu and serve sprinkled with cilantro and chives to taste;