Brazilian recipe
Easy Pressure Cooker Beef Rib (Costela na panela de pressão)
A faithful Brazilian recipe for easy pressure cooker beef rib, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 kg of beef rib meio magra
1 tablets of stock of meat
1 tablets of stock of meat
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Preparar the pan
- Place the costela and the stock of meat in the pan of pressathe
- Take to the heat and aguarde ate comecar the boil
- Cook the costela
- Quando the pan comecar the chiar, Let cook for 10 minutes
- of the not e necessario tirar the lingua of the pan
- Misturar the stock
- Open the pan carefully, stir to that the stock if mix bem with the meat
- Cooking final
- Close the pan novamente and Let boil
- Apos isso, cook for mais 20 minutes in low heat
- Finalizar and serve
- Open the pan, verifique if the meat esta tender
- Serve hot
- Atencathe: to the preparar, pode parecer that queima, mas isso e normal
- A costela deve ficar with aparência of churrasco, especialmente if for magra
Observations
This recipe keeps the Brazilian identity of Costela na panela de pressão, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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