Brazilian recipe
Tender and Flavorful Pressure Cooker Beef (Carne de panela)
A refined take on a classic comfort dish, this pressure-cooked beef is prized for its deep flavor and effortless preparation, perfect for hearty family meals.
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Ingredients
1/2 cup vegetable oil
1 clove garlic, minced
1 medium onion, chopped
700g coxão duro, sliced into steaks
2 teaspoons salt
1 1/2 teaspoons monosodium glutamate flavor enhancer
1 tomato, chopped
1/2 green bell pepper, chopped
1 tablespoon tomato paste
3 cups hot water
1 tablespoon fresh parsley, chopped
1 clove garlic, minced
1 medium onion, chopped
700g coxão duro, sliced into steaks
2 teaspoons salt
1 1/2 teaspoons monosodium glutamate flavor enhancer
1 tomato, chopped
1/2 green bell pepper, chopped
1 tablespoon tomato paste
3 cups hot water
1 tablespoon fresh parsley, chopped
Where to find ingredients
Find fresh produce and staples at local markets or neighborhood shops. Coxão duro can be sourced from local butchers; if unavailable, a similar lean, connective-tissue-rich cut like beef round or chuck may be used as a substitute.
Preparation method
- Heat the vegetable oil in a pressure cooker over high heat.
- Sauté the minced garlic and chopped onion for about 3 minutes until golden brown.
- Add the steak slices to the pot and sear for 10 minutes until well-browned on both sides.
- Stir in the salt, flavor enhancer, chopped tomato, bell pepper, tomato paste, and hot water.
- Secure the lid of the pressure cooker and cook for 30 minutes once it reaches full pressure.
- Remove the cooker from the heat and allow the pressure to release naturally.
- Open the pot, fold in the fresh chopped parsley, and serve immediately.
Observations
This recipe offers a savory and efficient twist on a classic staple of Brazilian home cooking. By using a pressure cooker, you ensure the meat becomes incredibly tender while locking in a rich flavor profile in a fraction of the time, making it an excellent choice for everyday dining.
The secret lies in the initial sear and the careful layering of aromatics that build the foundation of the stew. It is a versatile dish that pairs beautifully with white rice and a fresh salad to complete your plate.
The secret lies in the initial sear and the careful layering of aromatics that build the foundation of the stew. It is a versatile dish that pairs beautifully with white rice and a fresh salad to complete your plate.
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