Brazilian recipe
Pressure Cooker Top Sirloin Cap (Maminha na panela de pressão)
Pressure cooker top sirloin cap turns out tender, juicy, and full of flavor, with an easy method and a rich sauce to finish.
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Ingredients
1 piece top 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 corn starch
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 corn starch
1 teaspoon paprika
salt to taste
freshly ground black pepper to taste
Where to find ingredients
Look for the beef, vegetables, herbs, and pantry staples at local butcher shops, supermarkets, and produce markets; if needed, a dry mustard or beef stock substitute can be used only as an alternative for flavor support, but keep the original ingredients as listed.
Preparation method
- Season the piece of beef with the paprika
- Add 1 teaspoon salt and the black pepper
- Let the beef rest at room temperature while you prepare 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 pieces about 0.5 cm
- Mince the garlic cloves
- Heat the open pressure cooker over medium heat
- Add 1 tablespoon of olive oil
- Sear the maminha in the pan
- Let it brown for about 4 minutes on each side
- Remove the beef from the pan and set aside on a serving platter
- Add the other tablespoon of olive oil to the pan
- 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 leaves
- Put the beef back into the pan
- Close the cooker and increase the heat
- Once it comes up to pressure, lower the heat
- Cook for 40 minutes
- Turn off the heat and wait for the pressure to release completely before opening the lid
- Remove the beef carefully and place it on a serving platter
- Dissolve the corn starch in 2 tablespoons of the cooking liquid from the pan
- Pour this mixture over the remaining sauce
- Return to medium heat
- Cook for 2 minutes, stirring until the sauce thickens
- Slice the beef and serve with the sauce on top
Observations
This dish is an ideal choice when you want a practical meal with plenty of flavor. Cooking it in a pressure cooker gives you exceptionally tender beef and a rich, full-bodied sauce.
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