Brazilian recipe
Pressure Cooker Tri-tip Beef
This pressure-cooked tri-tip is a Brazilian staple, celebrated for its incredible tenderness and ease of preparation.
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Ingredients
1 piece of tri-tip (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 grocery stores, markets, or specialized butchers. Fresh produce like bell peppers and onions are typically found in the produce section, while tri-tip, often labeled as bottom sirloin or tri-tip roast, is available at the meat counter. Substitute Worcestershire sauce with a dash of soy sauce if preferred, though the original profile is ideal.
Preparation method
- Season the beef piece with the paprika.
- Add 1 teaspoon of salt and the 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 pieces of approximately 0.5 cm.
- Mince the garlic cloves.
- Heat the uncovered pressure cooker over medium heat.
- Add 1 tablespoon of olive oil.
- Sear the tri-tip in the pot.
- Allow it to brown 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 with a pinch of salt.
- Sauté everything for 1 minute.
- Pour in the vinegar and the water.
- Stir with a spatula, scraping the bottom well to release the browned bits.
- Add the rosemary leaves.
- Place the meat back into the pot.
- Close the pot and increase the heat.
- Once it reaches pressure, reduce the heat.
- 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 dish.
- Dissolve the cornstarch in 2 tablespoons of the pan juices.
- Pour this mixture into the remaining sauce in the pot.
- Bring to medium heat.
- Cook for 2 minutes, stirring constantly until the sauce thickens.
- Slice the meat and serve with the sauce drizzled over the top.
Observations
This dish is the ideal choice for a practical and flavorful meal. Using a pressure cooker ensures the beef becomes exceptionally succulent, yielding a rich and thickened sauce that complements the meat perfectly.
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