Brazilian recipe
Easy pressure cooker beef (Carne de panela de pressão)
Make tender pressure cooker beef with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 kg de beef bovina (acém, paleta ou músculo) ou lombo de porco, cortado em cubos grandes
Opcional: beattas médias, descascadas e cortadas em rodelas grossas
3 a 4 cubos de caldo de beef
8 onions grandes, cortadas em rodelas grossas
Opcional: beattas médias, descascadas e cortadas em rodelas grossas
3 a 4 cubos de caldo de beef
8 onions grandes, cortadas em rodelas grossas
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, charque and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Forre o fundo da panela de pressão com metade das rodelas de onion
- Esfarele 1 ou 2 cubos de caldo de beef sobre as onions
- Add os cubos de beef sobre as onions
- Season a beef com os cubos de caldo de beef restantes
- Cover a beef com o restante das rodelas de onion
- Tampe a panela de pressão e cook em medium heat por aproximadamente 25 minutes após pegar pressão
- Desligue o fogo e aguarde a pressão sair naturalmente
- Se desejar adicionar beattas, retire a onion de cima, add as rodelas de beatta, tampe novamente e cook por mais 10 minutes após pegar pressão
- Aguarde a pressão sair naturalmente antes de abrir
Observations
Easy pressure cooker beef is tender pressure cooker beef, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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