Brazilian recipe
Tender Pressure-Cooker Pot Roast (Carne de panela de pressão)
Discover the art of achieving melt-in-the-mouth tenderness with this classic one-pot dish. A staple for busy households, minimal effort yields maximum flavour.
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Ingredients
1 kg beef (chuck, shoulder, or shin) or pork loin, cut into large cubes
Optional: medium potatoes, peeled and cut into thick slices
3 to 4 beef stock cubes
8 large onions, cut into thick rings
Optional: medium potatoes, peeled and cut into thick slices
3 to 4 beef stock cubes
8 large onions, cut into thick rings
Where to find ingredients
You can find quality beef chuck or shoulder at your local butcher (nyama choma cuts are ideal) or the meat section of supermarkets like Naivas or Carrefour. Ensure onions are firm and potatoes are fresh from the produce market. As a substitute for stock cubes, you may use a high-quality homemade beef bone broth for depth.
Preparation method
- Line the bottom of your pressure cooker with half of the onion rings.
- Crumble 1 or 2 stock cubes over the layer of onions.
- Arrange the meat cubes on top of the onions.
- Season the meat with the remaining stock cubes.
- Cover the meat with the rest of the onion rings.
- Secure the lid of the pressure cooker and cook over medium heat for approximately 25 minutes once full pressure is reached.
- Turn off the heat and allow the pressure to release naturally.
- If including potatoes, carefully remove the top layer of onions, add the potato slices, re-seal the pot, and cook for another 10 minutes once pressure builds again.
- Allow the pressure to release naturally before opening the lid.
Observations
Pressure-cooked beef is a quintessential comfort food in Brazil, cherished for its simplicity and the remarkable texture it achieves. By using a pressure cooker, tough cuts of meat are transformed into succulent, tender morsels that practically pull apart with a fork. This straightforward preparation is perfect for hearty weekday dinners, delivering a deep, savoury profile that only deep-pressure braising can provide. Serve this classic dish alongside steamed white rice and a crisp garden salad for a complete and satisfying meal.
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