Brazilian recipe
Pressure Cooker Tri-Tip
This pressure cooker tri-tip is a Brazilian culinary classic, prized for its succulent texture and ease of preparation.
0.0 / 5 by 0 avaliações
Ingredients
1 piece of tri-tip (about 730 g)
1 teaspoon paprika
1 teaspoon salt
Freshly ground black pepper to taste
1 red bell pepper
1 onion
2 cloves garlic
3 sprigs of rosemary
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup water
2 tablespoons olive oil
2 teaspoons cornstarch
1 teaspoon paprika
1 teaspoon salt
Freshly ground black pepper to taste
1 red bell pepper
1 onion
2 cloves garlic
3 sprigs of rosemary
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup water
2 tablespoons olive oil
2 teaspoons cornstarch
Where to find ingredients
You can find tri-tip, fresh rosemary, and produce at your local butcher shop or supermarket grocery section. Pantry staples like cornstarch, spices, and sauces are available at any standard grocery store.
Preparation method
- Season the tri-tip with the paprika
- Add 1 teaspoon of salt and the black pepper
- Let the meat rest at room temperature to lose its chill while you prepare the vegetables
- Slice the onion into thin half-moons
- Clean the bell pepper
- Cut it in half lengthwise
- Remove the seeds
- Chop the bell pepper halves into 0.5 cm cubes
- Peel and chop the garlic cloves
- Heat the pressure cooker over medium heat without the lid
- Add 1 tablespoon of olive oil
- Place the tri-tip in the pot
- Brown the meat for approximately 4 minutes on each side
- Remove the meat from the pot and set aside on a platter
- Add the other tablespoon of olive oil to the pot
- Add the onion, bell pepper, garlic, tomato paste and Worcestershire sauce
- Season with a pinch of salt
- Sauté the ingredients for 1 minute
- Pour in the vinegar and the water
- Mix well with a spatula, scraping the bottom of the pot to release the browned bits
- Add the rosemary leaves
- Return the meat to the pot
- Close the lid and increase the heat
- When the pot reaches pressure, reduce the heat
- Cook for 40 minutes
- Turn off the heat and wait for all the pressure to release before opening the pot
- Transfer the meat to a cutting board or serving platter using tongs
- In a small container, mix the cornstarch with 2 tablespoons of the cooking liquid
- Incorporate this mixture into the remaining sauce in the pot
- Place the pot over medium heat
- Stir for 2 minutes until the sauce thickens slightly
- Slice the meat and serve accompanied by the sauce
Observations
This dish is perfect for anyone looking for a flavorful meal that is practical to prepare, using a pressure cooker to ensure tender meat and a rich, thick sauce.
Ratings and comments