Brazilian recipe
Quick Pressure Cooker Pot Roast (Carne assada)
Achieve melt-in-the-mouth tenderness in a fraction of the time. This simple method uses topside beef and onion soup mix for a rich, savoury finish.
0.0 / 5 by 0 Reviews
Ingredients
1kg topside beef (coxão mole), sliced
1 bottle (approx. 500ml) dark ale or stout
1 packet onion soup mix (creme de cebola)
1 bottle (approx. 500ml) dark ale or stout
1 packet onion soup mix (creme de cebola)
Where to find ingredients
You can find topside beef at your local butcher or the meat counter of major supermarkets. Onion soup mix is readily available in the tinned soups and stocks aisle. If you cannot source the Brazilian-style creme de cebola, a standard dried onion soup mix serves as a reliable substitute.
Preparation method
- Combine the dark ale and the onion soup mix inside your pressure cooker.
- Add the beef slices to the pot, ensuring they are evenly distributed in the liquid.
- Secure the pressure cooker lid and bring to high pressure over a high heat.
- Once pressure is reached, reduce the heat to low and cook for 40 minutes.
- Switch off the heat and allow the pressure to release naturally before opening the lid.
- Serve the roast beef while hot, ideally with the thickened juices spooned over the top.
Observations
This quick pot roast recipe is the ideal solution for those craving a hearty, flavourful meal without spending hours at the hob. By using a pressure cooker, the beef—typically cut from the topside—becomes incredibly tender and succulent. The cooking liquid, infused with dark ale and the savoury depth of onion soup mix, creates a decadent, glossy sauce that ties the dish together perfectly. It is a reliable, crowd-pleasing choice for hectic midweek dinners or relaxed weekend meals when you want excellent results with minimal effort.
Ratings and comments