Brazilian recipe
Pressure Cooker Braised Beef (Carne de panela de pressão)
Achieve tender, melt-in-your-mouth beef with this classic method. A staple of Brazilian home cooking that relies on the pressure cooker for deep flavor and ease.
0.0 / 5 by 0 Reviews
Ingredients
1 kg beef (chuck roast, shoulder, or beef shank) or pork loin, cut into large chunks
Optional: medium potatoes, peeled and sliced into thick rounds
3 to 4 beef bouillon cubes
8 large onions, sliced into thick rounds
Optional: medium potatoes, peeled and sliced into thick rounds
3 to 4 beef bouillon cubes
8 large onions, sliced into thick rounds
Where to find ingredients
Beef cuts like chuck or shoulder are best sourced from your local butcher or the meat counter at major grocery stores like Loblaws, Sobeys, or Metro. Beef bouillon cubes can be found in the soup and pantry aisle. If you prefer a substitute for the traditional beef cut, blade roast works excellently for this pressure-cooking method.
Preparation method
- Layer the bottom of the pressure cooker with half of the onion rings.
- Crumble 1 or 2 beef bouillon cubes over the onions.
- Place the beef chunks on top of the onion bed.
- Season the meat with the remaining crumbled bouillon cubes.
- Cover the meat completely with the rest of the onion rings.
- Secure the lid of the pressure cooker and cook over medium heat for approximately 25 minutes once full pressure is reached.
- Turn off the heat and allow the pressure to release naturally.
- If adding potatoes, remove the top layer of onions, add the potato slices, reseal the pot, and cook for an additional 10 minutes once pressure is reached.
- Wait for the pressure to release naturally before opening the lid.
Observations
Pressure cooker beef is a true comfort food and a cornerstone of Brazilian daily cooking. Its efficiency in transforming tougher cuts into succulent, fork-tender meat makes it perfect for busy weeknight dinners. By layering simple aromatics, you can build a rich, complex flavor profile with minimal effort. This recipe serves as a versatile foundation that pairs beautifully with steamed white rice, a crisp garden salad, or roasted root vegetables.
Ratings and comments