Brazilian recipe
Pressure Cooker Rump Cap
Pressure cooker rump cap is a Brazilian classic, prized for its juiciness and ease of preparation.
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Ingredients
1 rump 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 (240 ml) 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 (240 ml) water
2 tablespoons olive oil
2 teaspoons cornstarch
1 teaspoon paprika
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find these ingredients at most supermarkets and grocery stores.
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
- Chop 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 rump cap in the pot
- Let it brown for about 4 minutes on each side
- Remove the meat from the pot and set aside on a platter
- 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 lid and increase the heat
- When 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 on a platter
- 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 spooned over it
Observations
This dish is the perfect choice for a practical and flavorful meal. Using a pressure cooker ensures extremely tender meat and a rich, thick sauce.
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