Brazilian recipe
Pressure Cooker Sirloin Tip Roast
Pressure cooker sirloin tip roast is a Brazilian culinary classic, prized for its succulence and ease of preparation.
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Ingredients
1 sirloin tip roast (about 1.6 lbs)
1 red bell pepper
1 onion
2 cloves garlic
3 sprigs rosemary
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup water
2 tablespoons olive oil
2 teaspoons cornstarch
1 teaspoon paprika
Salt to taste
Freshly ground black pepper to taste
1 red bell pepper
1 onion
2 cloves garlic
3 sprigs rosemary
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup water
2 tablespoons olive oil
2 teaspoons cornstarch
1 teaspoon paprika
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Look for sirloin tip roast at your local butcher or supermarket meat counter. Bell peppers, onions, garlic, rosemary, tomato paste, Worcestershire sauce, white wine vinegar, water, olive oil, cornstarch, paprika, salt, and pepper are standard grocery items available at most supermarkets.
Preparation method
- Season the roast with paprika
- Add 1 teaspoon salt and black pepper
- Let the meat rest at room temperature while you prepare the vegetables
- Slice the onion into thin half-moons
- Wash the bell pepper thoroughly
- Cut it in half lengthwise
- Remove the seeds
- Dice the bell pepper into cubes of approximately 0.5 cm
- Mince the garlic cloves
- Heat the open pressure cooker over medium heat
- Add 1 tablespoon of olive oil
- Sear the sirloin tip roast in the cooker
- Let it brown for about 4 minutes on each side
- Remove the meat from the cooker and set aside in a serving dish
- Add the other tablespoon of olive oil to the cooker
- Sauté the onion, bell pepper, garlic, tomato paste, and Worcestershire sauce
- Season with a pinch of salt
- Sauté everything for 1 minute
- Pour in the vinegar and water
- Stir with a spatula, scraping the bottom well to release the browned bits
- Add the rosemary sprigs
- Return the meat to the cooker
- Close the cooker and increase the heat
- Once it reaches pressure, reduce the heat
- Cook for 40 minutes
- Turn off the heat and wait for the pressure to release completely before opening the lid
- Carefully remove the meat and place it on a serving dish
- Dissolve the cornstarch in 2 tablespoons of the liquid from the cooker
- Pour this mixture over the remaining sauce
- Bring to medium heat
- Cook for 2 minutes, stirring until the sauce thickens
- Slice the meat and serve with the sauce poured over it
Observations
This dish is the perfect choice for a practical and flavorful meal. Using a pressure cooker guarantees extremely tender meat and a rich, full-bodied sauce.
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