Brazilian recipe
Pressure Cooker Maminha (Maminha na panela de pressão)
Pressure cooker maminha is a Brazilian kitchen classic, prized for its impressive tenderness and ease of preparation.
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Ingredients
1 piece of maminha (approx. 730g)
1 red bell pepper
1 onion
2 garlic cloves
3 rosemary sprigs
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup water
2 tablespoons olive oil
2 teaspoons cornstarch
1 teaspoon paprika
salt to taste
freshly ground black pepper to taste
1 red bell pepper
1 onion
2 garlic cloves
3 rosemary sprigs
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup water
2 tablespoons olive oil
2 teaspoons cornstarch
1 teaspoon paprika
salt to taste
freshly ground black pepper to taste
Where to find ingredients
You can find fresh maminha (tri-tip) at local butchers or the meat counter of supermarkets in Guyana. Fresh aromatics and produce are readily available at local markets (stabroek or bourda) or grocery stores. If you cannot find maminha, a top sirloin cap or similar lean roast can serve as a substitute.
Preparation method
- Season the beef with the paprika
- Add 1 teaspoon of salt and the black pepper
- Let the meat rest at room temperature while you prepare the vegetables
- Slice the onion into thin half-moons
- Wash the bell pepper thoroughly
- Cut it in half lengthwise
- Remove the seeds
- Dice the bell pepper into 0.5 cm cubes
- Mince the garlic cloves
- Heat the open pressure cooker over medium heat
- Add 1 tablespoon of olive oil
- Sear the maminha in the pot
- Let it brown for about 4 minutes on each side
- Remove the meat from the pot and set aside on a platter
- Add the remaining tablespoon of olive oil to the pot
- Sauté the onion, bell pepper, garlic, tomato paste, and Worcestershire sauce
- Season with a pinch of salt
- Sauté everything for 1 minute
- Pour in the vinegar and the water
- Stir with a spatula, scraping the bottom well to loosen the caramelized bits
- Add the rosemary sprigs
- Place the meat back into the pot
- Seal the lid and increase the heat
- Once pressure is reached, reduce the heat to low
- Cook for 40 minutes
- Turn off the heat and wait for the pressure to release naturally before opening
- Carefully remove the meat and place it on a serving dish
- Dissolve the cornstarch in 2 tablespoons of the pan drippings
- Pour this mixture into the remaining sauce
- Return to medium heat
- Cook for 2 minutes, stirring constantly until the sauce thickens
- Slice the meat and serve topped with the sauce
Observations
This dish is the perfect choice for a practical yet flavorful meal. Using a pressure cooker ensures the meat remains incredibly succulent while creating a rich, full-bodied sauce.
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