Brazilian recipe
Pressure Cooker Braised Beef (Carne de panela de pressão)
Discover how to achieve melt-in-your-mouth tenderness with this classic Brazilian-style braised beef, perfected in a pressure cooker with minimal effort.
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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 rounds
3 to 4 beef bouillon cubes
8 large onions, sliced into thick rounds
Optional: medium potatoes, peeled and cut into thick rounds
3 to 4 beef bouillon cubes
8 large onions, sliced into thick rounds
Where to find ingredients
You can source these ingredients at local grocery stores or markets. Look for chuck roast or beef shoulder in the butcher section. If you prefer pork, lean loin is a great substitute. If beef bouillon cubes are unavailable, a high-quality concentrated beef stock paste can be used as a substitute.
Preparation method
- Line the bottom of your pressure cooker with half of the sliced onions.
- Crumble 1 or 2 bouillon cubes over the bed of onions.
- Arrange the beef cubes on top of the onion layer.
- Season the meat with the remaining crumbled bouillon cubes.
- Cover the meat with the remaining onion slices.
- Secure the pressure cooker lid and cook over medium heat for approximately 25 minutes once pressure is reached.
- Turn off the heat and allow the pressure to release naturally.
- If adding potatoes, remove the top layer of onions, place the potato slices over the meat, close the cooker again, and cook for an additional 10 minutes once pressure is reached.
- Wait for the pressure to release naturally before opening the lid.
Observations
Pressure cooker braised beef is a quintessential comfort food deeply rooted in Brazilian home cooking. Its immense popularity stems from the combination of convenience and the incredibly tender, fall-apart texture achieved through high-pressure cooking. Requiring only a handful of pantry staples, this method infuses the meat with a deep, savory richness that is perfect for busy weeknight dinners. This recipe provides a reliable, versatile base that pairs beautifully with steamed white rice and a crisp, fresh side salad.
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