Brazilian recipe
Pressure Cooker Tri-Tip Roast
This pressure cooker tri-tip is a classic Brazilian dish, prized for its incredible tenderness and ease of preparation.
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Ingredients
1 tri-tip roast (approx. 730 g)
1 tsp paprika
1 tsp salt
Freshly ground black pepper to taste
2 tbsp olive oil (divided)
1 onion
1 red bell pepper
2 cloves garlic
1 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp white wine vinegar
1 cup water
3 sprigs rosemary
2 tsp cornstarch
1 tsp paprika
1 tsp salt
Freshly ground black pepper to taste
2 tbsp olive oil (divided)
1 onion
1 red bell pepper
2 cloves garlic
1 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp white wine vinegar
1 cup water
3 sprigs rosemary
2 tsp cornstarch
Where to find ingredients
You can find tri-tip, fresh vegetables, and common pantry staples at most local butcher shops, supermarkets, and farmers' markets.
Method
- Season the tri-tip roast with the paprika
- Add 1 teaspoon of salt and the black pepper
- Let the meat rest at room temperature while you prepare the vegetables
- Cut the onion into thin half-moon slices
- Wash the red 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 pressure cooker without the lid over medium heat
- Add 1 tablespoon of olive oil
- Sear the tri-tip in the pot
- Brown the meat for about 4 minutes on each side
- Remove the meat from the pot and set it 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
- Mix with a spatula, scraping the bottom of the pot well to release the browned bits
- Add the rosemary sprigs
- Place the meat back into the pot
- Close the lid and increase the heat
- Once the pot reaches pressure, reduce the heat to low
- 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 into the remaining sauce in the pot
- Place over medium heat
- Cook for 2 minutes while stirring until the sauce thickens
- Slice the meat and serve with the sauce poured over the top
Notes
This dish is the perfect choice for a practical and flavorful meal. Using a pressure cooker ensures the meat becomes exceptionally tender and produces a rich, full-bodied sauce.
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