Brazilian recipe
Tender Pressure-Cooker Beef Ribs (Costela na panela de pressão)
Master the art of preparing succulent costela in a pressure cooker—a practical Brazilian staple that delivers melt-in-the-mouth meat in record time.
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Ingredients
1 kg semi-lean beef ribs (costela)
1 cube beef bouillon
1 cube beef bouillon
Where to find ingredients
Beef ribs and bouillon cubes can be sourced from local butcher shops (duka la nyama) or grocery store meat counters. For the best result, ask your butcher for a high-quality, semi-lean cut of beef ribs. If you cannot find specific beef bouillon, a concentrated beef stock cube is the ideal substitute.
Preparation method
- Prepare the pressure cooker
- Place the beef ribs and the beef bouillon cube into the pressure cooker
- Set the pot over the heat and wait for it to reach a boil
- Begin the pressure cooking process
- Once the cooker reaches pressure, lower the heat and cook for 10 minutes
- Keep the pressure valve closed during this initial stage
- Integrate the bouillon
- Carefully release the pressure and open the pot, stirring the meat so the melted bouillon coats every piece
- Initiate the final cooking phase
- Close the lid securely and return to a boil
- Continue cooking for another 20 minutes over low heat
- Finish and serve
- Release the pressure carefully and check if the meat is tender and pulling away from the bone
- Serve hot while succulent
- Note: it may appear to be scorching at the bottom, but this is part of the process
- The final result should have a charred, barbecue-like appearance, especially if using leaner cuts
Observations
Pressure-cooked costela is a cherished Brazilian classic known for its deep flavor and buttery texture. This recipe is perfect for those prioritizing convenience without sacrificing quality, utilizing semi-lean beef ribs and a savory beef bouillon to create a robust profile. By using a pressure cooker, the connective tissue breaks down quickly, ensuring the meat becomes incredibly tender while locking in its natural juices. This method delivers a result reminiscent of slow-grilled churrasco, offering the smoky depth of an open flame with the efficiency of modern kitchen equipment.
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