Brazilian recipe
Rump Cap in the Pressure Cooker
Rump cap cooked in a pressure cooker is a Brazilian culinary classic, prized for its tenderness and ease of preparation.
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Ingredients
1 piece of rump cap (about 730 g)
1 red bell pepper
1 onion
2 cloves garlic
3 sprigs fresh 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 fresh 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
Rump cap can be found at most supermarkets and butcher shops. Red bell peppers, onions, garlic, rosemary, tomato paste, Worcestershire sauce, white wine vinegar, water, olive oil, cornstarch, paprika, salt, and pepper are standard pantry items available in any supermarket. For a more authentic experience, consider sourcing ingredients from Latin or Brazilian specialty stores, which may offer a wider variety of cuts and imported goods.
Preparation method
- Season the piece of meat with paprika
- Add 1 teaspoon of salt and black pepper
- Let the meat rest at room temperature while you prepare the vegetables
- Slice the onion into thin half-moons
- Wash the bell pepper thoroughly
- Cut it in half lengthwise
- Remove the seeds
- Dice the bell pepper into approximately 0.5 cm cubes
- Finely chop the garlic cloves
- Heat the open pressure cooker over medium heat
- Add 1 tablespoon of olive oil
- Sear the rump cap in the pot
- Allow to 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 release the browned bits
- Add the rosemary sprigs
- Return the meat to the pot
- Close the pressure cooker and increase the heat to high
- Once it reaches pressure, reduce the heat to low
- 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 pressure cooker
- Pour this mixture over the remaining sauce in the pot
- 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.
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