Brazilian recipe
Flavorful pressure cooker beef (Carne de panela)
A tender, slow-cooked style beef dish prepared in a pressure cooker. It features a rich, savory sauce and is perfect for a satisfying weeknight meal.
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Ingredients
1/2 cup vegetable oil
1 clove garlic, minced
1 medium onion, chopped
700 g top round steak (coxão duro), sliced into steaks
2 tsp salt
1 1/2 tsp monosodium glutamate flavor enhancer
1 tomato, chopped
1/2 green bell pepper, chopped
1 tbsp tomato paste
3 cups hot water
1 tbsp fresh parsley, chopped
1 clove garlic, minced
1 medium onion, chopped
700 g top round steak (coxão duro), sliced into steaks
2 tsp salt
1 1/2 tsp monosodium glutamate flavor enhancer
1 tomato, chopped
1/2 green bell pepper, chopped
1 tbsp tomato paste
3 cups hot water
1 tbsp fresh parsley, chopped
Where to find ingredients
General grocery stores and local butchers. Top round (coxão duro) is ideal, though sirloin can be used as a substitute if necessary.
Preparation method
- Heat the vegetable oil in a pressure cooker over high heat.
- Sauté the minced garlic and chopped onion for 3 minutes until golden brown.
- Add the sliced beef and fry for 10 minutes, or until the meat changes color.
- Incorporate the salt, flavor enhancer, tomato, green bell pepper, tomato paste, and hot water.
- Seal the pressure cooker and cook for 30 minutes once it reaches full pressure.
- Remove the cooker from the heat and allow the pressure to release completely.
- Open the cooker, stir in the chopped parsley, and serve immediately.
Observations
This recipe offers a delicious and efficient twist on a classic staple of Brazilian home cooking. By using a pressure cooker, the beef becomes incredibly tender and infused with a robust depth of flavor in a fraction of the usual cooking time, making it an excellent choice for everyday dining.
The key to this dish lies in the initial sautéing process and the precise combination of seasonings that highlight the natural meat juices. It is a versatile main course that pairs perfectly with white rice and a fresh side salad for a well-rounded meal.
The key to this dish lies in the initial sautéing process and the precise combination of seasonings that highlight the natural meat juices. It is a versatile main course that pairs perfectly with white rice and a fresh side salad for a well-rounded meal.
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