Brazilian recipe
Pressure Cooker Maminha (Maminha na panela de pressão)
This pressure-cooked beef is a Brazilian staple, prized for its tenderness and how easily it comes together for a hearty, flavorful meal.
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Ingredients
1 piece of maminha (about 730 g)
1 red bell pepper
1 onion
2 garlic cloves
3 rosemary sprigs
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 garlic cloves
3 rosemary sprigs
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
You can find these ingredients at local grocery stores or supermarkets in the produce and international aisles. For the maminha, which is a specific cut of beef, check with your local butcher; if unavailable, a bottom sirloin roast is the closest substitute.
Preparation method
- Season the piece of meat with the paprika.
- Add 1 teaspoon of salt and the black pepper.
- Let the meat rest at room temperature while you organize the vegetables.
- Slice the onion into thin half-moons.
- Wash the bell pepper well.
- 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 of olive oil.
- Sear the maminha 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 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 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 lid and increase the heat intensity.
- Once the pressure is reached, 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 into the remaining sauce.
- Return to medium heat.
- Cook for 2 minutes, stirring 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 turns out exceptionally tender, creating a rich and concentrated gravy that ties everything together perfectly.
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