Brazilian recipe
Pressure Cooker Pot Roast (Carne assada)
Enjoy tender, flavorful beef in minutes. This recipe uses coxão mole and onion soup mix for a stress-free, savory main course.
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Ingredients
1 kg coxão mole, sliced
1 bottle (or 2 cans) dark beer
1 packet onion soup mix
1 bottle (or 2 cans) dark beer
1 packet onion soup mix
Where to find ingredients
You can find coxão mole at your local Barbadian butcher shops, where you can ask for a lean cut of beef suitable for pot roasting. Onion soup mix is available in the dry goods aisle of most supermarkets. If you cannot find a specific dark beer, a stout or any malty dark ale works well as a substitute to tenderize the meat.
Preparation method
- In a pressure cooker, combine the dark beer and the contents of the onion soup mix packet.
- Add the slices of coxão mole to the pot, ensuring they are well distributed.
- Seal the pressure cooker and cook over high heat until it reaches full pressure.
- Reduce the heat and cook for 40 minutes after reaching pressure.
- Turn off the heat and allow all the pressure to release from the pot naturally before opening.
- Serve the pot roast while hot.
Observations
This quick pressure cooker pot roast is perfect when you want a hearty, delicious meal without spending hours in the kitchen. By using a pressure cooker, the coxão mole cut becomes incredibly tender and succulent. The sauce, thickened by the dark beer and onion soup mix, provides a rich finish that elevates the dish. It is an excellent choice for a busy weekday dinner or a special meal that requires efficiency without compromising on flavor.
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