Brazilian recipe
Pressure Cooker Sirloin Cap
Pressure cooker sirloin cap is a Brazilian culinary classic, prized for its succulence and ease of preparation.
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Ingredients
2 teaspoons cornflour
2 tablespoons white wine vinegar
1 tablespoon tomato paste
2 tablespoons olive oil
3 sprigs of rosemary
2 tablespoons Worcestershire sauce
salt to taste
2 garlic cloves
1 teaspoon paprika
1 cup water
1 onion
freshly ground black pepper to taste
1 piece of tri-tip (about 730 g)
1 red bell pepper
2 tablespoons white wine vinegar
1 tablespoon tomato paste
2 tablespoons olive oil
3 sprigs of rosemary
2 tablespoons Worcestershire sauce
salt to taste
2 garlic cloves
1 teaspoon paprika
1 cup water
1 onion
freshly ground black pepper to taste
1 piece of tri-tip (about 730 g)
1 red bell pepper
Where to find ingredients
Look for sirloin cap (maminha) in the meat section of your local supermarket or butcher shop. Bell peppers, onions, garlic, rosemary, tomato paste, Worcestershire sauce, white wine vinegar, olive oil, cornstarch, paprika, salt, and pepper are commonly found in the produce, pantry, or spice aisles of most grocery stores.
Preparation method
- Season the sirloin cap 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-moon shapes
- 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 sirloin cap 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 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 lid and increase the heat
- Once it reaches pressure, lower 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 cooking 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 poured over the top
Observations
This dish is the perfect choice for a practical and flavorful meal. Using a pressure cooker guarantees extremely tender meat and a rich, thick sauce.
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