Rinse the oxtail with water, then place into a bowl and season with salt, black and white pepper.
Add oil to an 8-10 liter pressure cooker pot.
Add the olive oil, it should cover the bottom of the pot, Add in the chopped onions and garlic and sautee on medium low heat for about 5-6 minutes.
When you notice the onions begin to caramlize, add the oxtail and stir together, coating the oxtail with the oil mixture.
Add the wine and enough water until it covers the oxtail, I used about 4 cups of water but this might change depending on the dimensions of your pot. After you add the wine and water give the mixture a good stir.
Increase the heat to medium high and cover with pot with the pressure lid, cook for approximetly 35-40 minutes.
If you want to make Rabada with batata (Potatos) then cook the oxtail for 20 minutes then carefully remove the lid and add the potatoes, cover and pressure cook for additional 15-20 minutes or until the oxtail and potatoes are tender.
In the meantime, Add water to a large pot with some salt followed by the collards or kale and cook until softened, about 20 minutes, once cooked set aside.
Once oxtail is cooked and tender, add the tomato paste, parsley and stir together and bring to a boil stirring occasionally. If you noticed the stew broth is low add another cup or two of water.
Serve your Brazilian oxtail stew with some collards or kale.