Brazilian recipe
Pressure Cooker Braised Beef (Carne assada)
Achieve tender, melt-in-the-mouth braised beef in a fraction of the time. This Brazilian-inspired staple pairs topside beef with onion soup mix for a rich, savoury result.
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Ingredients
1 kg topside beef, sliced
1 bottle (or 2 cans) of dark beer
1 packet of dried onion soup mix
1 bottle (or 2 cans) of dark beer
1 packet of dried onion soup mix
Where to find ingredients
Topside beef can be purchased from any local Australian butcher or the meat section of supermarkets like Coles or Woolworths. For the dried onion soup mix, check the international or soup aisle; if unavailable, a standard French onion soup dry mix makes an excellent substitute.
Preparation method
- Combine the dark beer and the contents of the onion soup mix packet directly in the base of your pressure cooker.
- Add the sliced topside beef to the liquid, ensuring the meat is evenly distributed for uniform cooking.
- Secure the pressure cooker lid and bring to high pressure over medium-high heat.
- Once pressure is reached, reduce the heat to low and cook for 40 minutes.
- Turn off the heat and allow the pressure to release naturally before carefully opening the lid.
- Serve the braised beef immediately while hot.
Observations
This pressure-cooked beef recipe is an excellent solution for those craving a hearty, flavour-packed meal without the long hours of slow roasting. By using a pressure cooker, the topside beef becomes exceptionally tender and succulent, while the combination of dark beer and onion soup mix creates a beautifully deep, umami-rich gravy. It is a reliable, crowd-pleasing dish that transitions perfectly from a straightforward midweek family dinner to a fuss-free option when you need an impressive main course in a hurry.
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