Brazilian recipe
Pressure Cooker Tri-tip Roast (Maminha na panela de pressão)
This pressure cooker tri-tip is a classic Brazilian dish, prized for its remarkable tenderness and simplicity in preparation.
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Ingredients
1 piece of tri-tip (approx. 730 g)
1 red bell pepper
1 onion
2 cloves of garlic
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 cloves of garlic
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
All ingredients are available in local supermarkets and gourmet provision stores. For the tri-tip, ask for the specific beef cut at high-quality local butcher shops. As a substitute for red bell pepper, capsicum can be used, and distilled white vinegar can substitute for white wine vinegar.
Preparation method
- Season the piece of meat with the paprika.
- Add 1 teaspoon of salt and the black pepper.
- Let the meat rest at room temperature while you organize the vegetables.
- Cut the onion into thin half-moon slices.
- Wash the bell pepper well.
- Cut it in half lengthwise.
- Remove the seeds.
- Chop the bell pepper into approximately 0.5 cm cubes.
- Mince the garlic cloves.
- Heat the pressure cooker uncovered over medium heat.
- Add 1 tablespoon of olive oil.
- Sear the tri-tip in the pot.
- Brown for about 4 minutes on each side.
- Remove the meat from the pot and set aside on a platter.
- Add the other 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 release the browned bits.
- Add the rosemary sprigs.
- Return the meat to the pot.
- Close the pot and increase the heat intensity.
- Once it reaches pressure, lower the heat.
- Cook for 40 minutes.
- Turn off the heat and wait for the pressure to release completely before opening the lid.
- Carefully remove the meat and place it on a platter.
- Dissolve the cornstarch in 2 tablespoons of the broth from the pot.
- Pour this mixture into the remaining sauce.
- Place back over medium heat.
- Cook for 2 minutes, stirring until the sauce thickens.
- Slice the meat and serve with the sauce poured over it.
Observations
This dish is the perfect choice for a practical and flavorful meal. Using a pressure cooker ensures the meat becomes exceptionally tender, resulting in a rich and full-bodied sauce.
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