Brazilian recipe
Quick Pressure Cooker Pot Roast (Carne assada)
Get tender, flavorful beef in just minutes. This classic Brazilian-style recipe uses coxão mole and onion soup mix for a stress-free main course.
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Ingredients
1 kg of sliced coxão mole
1 bottle of dark beer (or 2 cans)
1 packet of onion soup mix (creme de cebola)
1 bottle of dark beer (or 2 cans)
1 packet of onion soup mix (creme de cebola)
Where to find ingredients
Find coxão mole at your local butchery or meat counter, where you can ask for a lean, tender roasting cut. Onion soup mix and dark beer are readily available at general grocery stores and supermarkets in the pantry and beverage aisles respectively.
Preparation method
- In a pressure cooker, combine the dark beer and the onion soup mix.
- Add the slices of coxão mole to the cooker, ensuring they are well-distributed in the liquid.
- Seal the pressure cooker and cook over high heat until it reaches full pressure.
- Reduce the heat and continue to cook for 40 minutes once pressure is achieved.
- Turn off the heat and allow all the pressure to release naturally before opening the lid.
- Serve the hot roast beef immediately.
Observations
This quick pot roast recipe is a game-changer for anyone craving a hearty, flavorful meal without spending hours over the stove. By using a pressure cooker, the coxão mole cut becomes incredibly tender and succulent. The rich, savory gravy is easily achieved by combining dark beer with onion soup mix, resulting in a deep flavor profile that elevates this simple dish. It is a foolproof meal that hits the spot for busy weeknights or casual gatherings where you need excellent results with minimal effort.
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