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
1 piece of sirloin cap (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 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 water
2 tablespoons olive oil
2 teaspoons cornstarch
1 teaspoon paprika
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Look for sirloin cap at your local butcher or supermarket meat counter. Bell peppers, onions, garlic, rosemary, tomato paste, Worcestershire sauce, white wine vinegar, and olive oil can be found in most grocery stores. Paprika, cornstarch, salt, and pepper are also widely available.
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 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 in a serving dish
- 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 leaves
- Return the meat to the pot
- Close the pot 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 in a serving dish
- 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 on top
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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