Brazilian recipe
Pressure Cooker Maminha (Maminha na panela de pressão)
A staple of Brazilian home cooking, this pressure-cooked maminha is prized for its incredible tenderness and deep, savory juices.
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Ingredients
1 whole Maminha (approx. 730 g)
1 red bell pepper
1 onion
2 garlic cloves
3 rosemary sprigs
1 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp white wine vinegar
1 cup water
2 tbsp olive oil
2 tsp cornflour
1 tsp paprika
Salt to taste
Freshly cracked black pepper to taste
1 red bell pepper
1 onion
2 garlic cloves
3 rosemary sprigs
1 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp white wine vinegar
1 cup water
2 tbsp olive oil
2 tsp cornflour
1 tsp paprika
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find maminha at specialized butchers or major supermarket meat counters; if unavailable, a bottom sirloin roast serves as a suitable substitute. Cornflour, spices, and fresh produce are easily sourced at local neighborhood markets or major grocery retailers.
Preparation method
- Rub the paprika over the entire surface of the meat.
- Season with 1 teaspoon of salt and the black pepper.
- Allow the meat to sit at room temperature while you prep your vegetables.
- Slice the onion into thin half-moons.
- Wash the bell pepper thoroughly.
- Halve it lengthwise.
- Remove the seeds and membrane.
- Dice the bell pepper into 0.5 cm cubes.
- Mince the garlic cloves.
- Heat the open pressure cooker over medium heat.
- Add 1 tablespoon of olive oil to the pot.
- Place the maminha in the pot to sear.
- Brown the meat for about 4 minutes on each side.
- Remove the meat from the pot and set aside on a platter.
- Add the remaining tablespoon of olive oil to the pot.
- Sauté the onion, bell pepper, garlic, tomato paste, and Worcestershire sauce.
- Season the vegetables with a pinch of salt.
- Cook for 1 minute.
- Pour in the vinegar and the water.
- Stir with a spatula, scraping the bottom of the pot to release the browned bits.
- Add the rosemary sprigs.
- Place the meat back into the pressure cooker.
- Seal the lid and increase the heat to high.
- Once the pot reaches full pressure, reduce the heat to low.
- Cook for 40 minutes.
- Turn off the heat and wait for the pressure to release naturally before opening the lid.
- Carefully remove the meat and place it on a serving platter.
- Dissolve the cornflour in 2 tablespoons of the liquid from the pot.
- Stir this mixture into the remaining sauce.
- Place the pot back over medium heat.
- Simmer for 2 minutes, stirring constantly until the sauce thickens.
- Slice the meat and serve with the sauce poured over the top.
Observations
This dish is the ideal choice for a fuss-free yet impressive meal. Utilizing a pressure cooker ensures the meat becomes melt-in-the-mouth tender, while simultaneously creating a rich, thick sauce that ties all the flavors together.
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