Brazilian recipe
Pressure Cooker Tri-tip (Maminha na panela de pressão)
A quintessential Brazilian comfort dish, this pressure-cooked tri-tip is celebrated for its incredible tenderness and effortless preparation.
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Ingredients
1 tri-tip roast (approx. 730 g)
1 red bell pepper
1 onion
2 garlic cloves
3 sprigs of rosemary
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 sprigs of rosemary
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
Find fresh meat and produce at local wet markets or supermarket chains. Use tri-tip (bottom sirloin) for best results; as a substitute, rump or sirloin cap (picanha) can be used. If white wine vinegar is unavailable, apple cider vinegar serves as a suitable substitute.
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
- Slice the onion into thin half-moons
- Wash the bell pepper well
- Cut it in half lengthwise
- Remove the seeds
- Dice the bell pepper into 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 it for about 4 minutes on each side
- Remove the meat from the pot and set it aside on a platter
- Add the remaining 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
- Stir with a spatula, scraping the bottom well to release the browned bits
- Add the rosemary sprigs
- Place the meat back into the pot
- Close the lid and increase the heat
- Once it reaches pressure, lower the heat
- Cook for 40 minutes
- Turn off the heat and wait for the pressure to release naturally before opening
- Carefully remove the meat and place it on a serving platter
- Dissolve the cornstarch in 2 tbsp of the liquid from the pot
- Pour this mixture into the remaining sauce
- Return to medium heat
- Cook 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 perfect choice for a practical yet savory meal. Using a pressure cooker ensures the beef becomes exceptionally tender, resulting in a rich, full-bodied sauce that complements the meat beautifully.
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