Brazilian recipe
Beef Rump Cap in the Pressure Cooker
Beef rump cap cooked in a pressure cooker is a Brazilian culinary classic, prized for its succulence and ease of preparation.
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Ingredients
1 piece of beef rump cap (about 730 g)
1 red bell pepper
1 onion
2 cloves of garlic
3 sprigs of 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 of garlic
3 sprigs of 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
Olive oil, salt, black pepper, paprika, tomato paste, Worcestershire sauce, white wine vinegar, and cornstarch can be found in most supermarkets. Onions, garlic, and bell peppers are available in the produce section of grocery stores. Fresh rosemary sprigs can be found in the herb section of larger supermarkets or at farmers' markets. Beef rump cap is available at most butcher shops and grocery stores.
Preparation method
- Season the piece of beef with paprika
- Add 1 teaspoon of salt and black pepper
- Let the meat rest at room temperature while you prepare the vegetables
- Slice 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 of olive oil
- Sear the beef rump cap in the pot
- Let it brown for about 4 minutes on each side
- Remove the meat from the pot and set aside in a serving dish
- 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 loosen the browned bits
- Add the rosemary leaves
- Return the meat to the pot
- Close the lid and increase the heat
- Once it reaches pressure, lower the heat
- 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 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 poured over it
Observations
This dish is the perfect choice for a practical and flavorful meal. Using a pressure cooker guarantees extremely tender meat and a rich, full-bodied sauce.
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