Brazilian recipe
Quick Pressure Cooker Pot Roast (Carne assada)
Cook up a tender and flavourful roast in minutes. This Brazilian-inspired dish uses top-side beef and onion soup mix for a simple, hearty main course.
0.0 / 5 by 0 Reviews
Ingredients
1 kg of coxão mole, sliced
1 bottle of dark beer (or 2 cans)
1 packet of onion cream (creme de cebola)
1 bottle of dark beer (or 2 cans)
1 packet of onion cream (creme de cebola)
Where to find ingredients
You can find these ingredients at local butchers (butchers' stalls in Serekunda or Banjul markets for the beef) and supermarkets that stock international goods for the onion cream. If you cannot find the exact onion cream, a high-quality dry onion soup mix is the best substitute.
Preparation method
- In a pressure cooker, whisk together the dark beer and the contents of the onion cream packet.
- Add the sliced coxão mole to the cooker, ensuring the pieces are well distributed.
- Seal the pressure cooker lid and cook over high heat until full pressure is reached.
- Reduce the heat and cook for 40 minutes once pressure is established.
- Turn off the heat and allow all pressure to release naturally from the pot before opening.
- Serve the pot roast hot.
Observations
This quick pressure cooker pot roast is the ideal solution for those who want a savoury, home-cooked meal without spending hours over the stove. By using a pressure cooker, the cut of beef known as coxão mole becomes incredibly tender and succulent, developing a rich, deep sauce thanks to the combination of dark beer and onion cream. It is a crowd-pleasing dish, perfect for busy weeknights or special occasions that call for efficiency in the kitchen.
Ratings and comments