Brazilian recipe
Pressure Cooker Picanha Tip
Pressure cooker picanha tip is a Brazilian culinary classic, valued for its juiciness and ease of preparation.
0.0 / 5 by 0 avaliações
Ingredients
1 piece of picanha tip (about 730 g)
1 red bell pepper
1 onion
2 cloves garlic
3 sprigs rosemary
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup (240 ml) 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 garlic
3 sprigs rosemary
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup (240 ml) water
2 tablespoons olive oil
2 teaspoons cornstarch
1 teaspoon paprika
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Picanha tip, also known as the 'tail of the rump' or 'rump cap', is a popular cut of beef in Brazil. You can usually find it at well-stocked butcher shops or supermarkets. Look for it in the section with other premium beef cuts. If your local butcher doesn't have it, ask them to order it for you. In areas with a significant Brazilian or Latin American population, specialty ethnic markets are a good bet. For substitutions, a lean cut like sirloin cap or even a well-trimmed top sirloin can be used, though the flavor and texture may differ slightly. Other ingredients like paprika, tomato paste, Worcestershire sauce, and cornstarch are commonly available in the spice, pantry, or international aisles of most supermarkets.
Preparation method
- Season the piece of meat with paprika
- Add 1 teaspoon salt and black pepper
- Let the meat rest at room temperature while you prepare the vegetables
- Cut the onion into thin half-moon slices
- Wash the bell pepper thoroughly
- Cut it in half lengthwise
- Remove the seeds
- Dice the bell pepper into approximately 0.5 cm cubes
- Mince the garlic cloves
- Heat the open pressure cooker over medium heat
- Add 1 tablespoon of olive oil
- Sear the picanha tip 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 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 water
- Stir with a spatula, scraping the bottom well to loosen the browned bits
- Add the rosemary leaves
- Return the meat to the pot
- Close the pressure cooker and increase the heat
- When it reaches pressure, reduce the heat
- Let it 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 liquid from the pot
- Pour this mixture over the remaining sauce
- Bring to medium heat
- Cook for 2 minutes, stirring until the sauce thickens
- Slice the meat and serve with the sauce spooned over it
Observations
This dish is the perfect choice for a practical and flavorful meal. Using a pressure cooker ensures extremely tender meat and a rich, full-bodied sauce.
Ratings and comments