Brazilian recipe
Pressure Cooker Sirloin Cap
Pressure cooker sirloin cap is a Brazilian culinary classic, prized for its succulence and ease of preparation.
0.0 / 5 by 0 Reviews
Ingredients
1 piece of sirloin cap (about 730 g)
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
Sirloin cap (maminha) is often found in the beef section of larger supermarkets or butcher shops. If unavailable, consider a similar tender cut like tri-tip or top sirloin. Red bell peppers, onions, garlic, rosemary, tomato paste, Worcestershire sauce, white wine vinegar, olive oil, cornstarch, paprika, salt, and pepper are widely available in the produce, spice, and pantry aisles of any supermarket.
Preparation method
- Season the piece of meat with paprika
- Add 1 teaspoon of salt and black pepper
- Let the meat rest at room temperature while you organize the vegetables
- Slice the onion into thin half-moons
- Wash the bell pepper well
- Cut it in half lengthwise
- Remove the seeds
- Dice the bell pepper into approximately 0.5 cm cubes
- Mince the garlic cloves
- Heat the open pressure cooker over medium heat
- Add 1 tablespoon of olive oil
- Sear the sirloin cap in the pot
- Let it brown for about 4 minutes per side
- Remove the meat from the pot and set aside in a serving dish
- Add the other tablespoon of olive oil to the pot
- 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
- Mix with a spatula, scraping the bottom well to loosen the toasted seasonings
- Add the rosemary leaves
- Return the meat to the pot
- Close the pot and increase the heat
- When it reaches pressure, lower the heat
- Let it 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 in a serving dish
- Dissolve the cornstarch in 2 tablespoons of the pot's own broth
- 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 on top
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.
Ratings and comments