Brazilian recipe
Pressure Cooker Tri-tip Beef (Maminha na panela de pressão)
Pressure cooker tri-tip is a classic Brazilian dish, prized for its succulence and ease of preparation.
0.0 / 5 by 0 Reviews
Ingredients
1 piece of tri-tip beef (approx. 730g)
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 cornstarch
1 tsp paprika
salt to taste
freshly ground 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 cornstarch
1 tsp paprika
salt to taste
freshly ground black pepper to taste
Where to find ingredients
You can find these ingredients at local supermarkets, wet markets (palengke) for fresh produce, and specialty butcher shops. If tri-tip is unavailable, brisket or beef chuck are suitable substitutes.
Preparation method
- Season the meat with the paprika
- Add 1 tsp of salt and the 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 tbsp of olive oil
- Sear the tri-tip in the pot
- Brown for about 4 minutes on each side
- Remove the meat from the pot and set aside on a platter
- Add the other tbsp 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
- Mix with a spatula, scraping the bottom well to release the browned bits
- Add the rosemary leaves
- Return the meat to the pot
- Close the pressure cooker and turn the heat to high
- Once it reaches pressure, lower the heat
- Cook for 40 minutes
- Turn off the heat and wait for the pressure to release completely before opening the lid
- Remove the meat carefully and place on a platter
- Dissolve the cornstarch in 2 tbsp of the broth from the pot
- Pour this mixture into the remaining sauce
- Place over 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.
Ratings and comments