Brazilian recipe
Easy pressure cooker ribs (Costela na panela de pressão)
Make tender pressure cooker ribs with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 kg de ribs de vaca meio magra
1 tablete de caldo de beef
1 tablete de caldo de beef
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
- Preparar a panela
- Coloque a ribs e o caldo de beef na panela de pressão
- Place over the heat e aguarde até começar a ferver
- Cook a ribs
- Quando a panela começar a chiar, let cook por 10 minutes
- Não é necessário tirar a língua da panela
- Misturar o caldo
- Abra a panela com cuidado, mexa para que o caldo se mix bem com a beef
- Cozimento final
- Feche a panela novamente e let ferver
- Após isso, cook por mais 20 minutes em low heat
- Finalizar e servir
- Abra a panela, verifique se a beef está macia
- Serve quente
- Atenção: ao preparar, pode parecer que queima, mas isso é normal
- A ribs deve ficar com aparência de churrasco, especialmente se for magra
Observations
Easy pressure cooker ribs is tender pressure cooker ribs, 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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