Brazilian recipe
Pressure Cooker Maminha (Maminha na panela de pressão)
This pressure-cooked maminha is a classic of Brazilian home cooking, prized for its exceptional succulence and ease of preparation.
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Ingredients
1 piece of maminha (approx. 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 extra virgin 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 extra virgin 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 supermarkets such as Shoprite or Pick n Pay. Maminha (tri-tip) is often found at the butcher counter. If unavailable, a lean beef roast is a suitable substitute.
Preparation method
- Season the meat 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 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 the water.
- Stir with a spatula, scraping the bottom well to loosen the browned bits.
- Add the rosemary sprigs.
- Place the meat back into the pot.
- Close the lid and increase the heat intensity.
- Once the pot reaches pressure, reduce the heat to low.
- 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 serving platter.
- Dissolve the cornstarch in 2 tablespoons of the pan juices.
- Pour this mixture over the remaining sauce in the pot.
- Place over 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 yet savory meal. Using a pressure cooker ensures the beef becomes remarkably tender while creating a rich, flavorful sauce.
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