- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 380 kcal
Quick summary
“Beef marinated and slow-cooked under pressure, resulting in tender and well-seasoned slices. A great traditional preparation for building hearty sandwiches or serving in thin slices at a home lunch.”
What you need to know
- Marinada de 12 horas permite que o sal, o alho e as especiarias penetrem totalmente na fibra do corte
- A selagem de 5 minutos por lado na panela de pressão cria uma camada dourada que aprofunda a cor e o sabor do molho
- Cozimento sob pressão por 1 hora garante o ponto ideal de desmanche para cortes como peito ou paleta
Ingredients
Main
- 1 kg of meat (brisket or chuck)
- 2 cups of water
- 4 tablespoons of salt
- 1 tablespoon of brown sugar
- 3 cloves garlic, minced
- 1 tablespoon of black pepper
- 2 bay leaves
- 1 tablespoon of vinegar
Instructions
Principal
- In a container, mix the water, salt, brown sugar, garlic, black pepper, vinegar, and bay leaves.
- Place the meat in the marinade and leave for at least 12 hours in the refrigerator.
- After marinating, remove the meat and reserve the liquid.
- Heat the pressure cooker and sear the meat for about 5 minutes on each side.
- Add the reserved marinade and close the pan.
- Cook over low heat for 1 hour after reaching pressure.
- Turn off the heat and let the pressure release naturally.
- Remove the meat, slice, and serve with the pan sauce.
Chef's tips
- Aguarde a carne esfriar totalmente antes de fatiar para obter cortes firmes e finos sem quebrar
- Deixe a pressão da panela sair por completo de forma natural para preservar os sucos internos da carne
- Coe o líquido residual do fundo da panela antes de regar as fatias para remover resíduos sólidos de louro e alho
Variations
- Desfie a carne após o cozimento e envolva no molho para rechear pastéis ou tortas salgadas
- Adicione grãos de mostarda e sementes de coentro na marinada para um perfil aromático de carne curada artesanal
- Finalize com rodelas finas de cebola refogadas rapidamente na gordura restante da panela
Substitutions
- O peito ou paleta pode ser substituído por maminha ou fraldinha
- O açúcar mascavo pode ser trocado por açúcar demerara na mesma proporção
- O vinagre pode ser substituído por vinagre de maçã ou vinagre de vinho branco
How to store
Store the sliced meat in an airtight container in the refrigerator for up to 5 days. Keep the slices covered with a layer of the cooking broth to prevent them from drying out.
Can it be frozen?
It can be frozen in slices or shredded, covered by the sauce, in proper containers for up to 3 months. Thaw in the refrigerator overnight and heat over low heat in a covered pan.
What to serve with
Serve accompanied by white rice, mashed potatoes, or a green leaf salad with tomato. It is also excellent served cold on French bread with dark mustard.
Frequently asked questions
Is it mandatory to let the meat marinate for 12 hours?
Yes, the 12-hour marination time is essential so that the salt and vinegar acids soften the fibers of tougher cuts like brisket and shoulder.
Can I make this recipe in a regular pot without pressure?
You can, but the cooking time over low heat with the pot covered will increase to about 2 and a half to 3 hours until the meat softens.
How to prevent the meat from falling apart when slicing?
Let the meat cool completely at room temperature or take to the refrigerator for 2 hours before cutting with a very sharp knife.
Does the meat get too salty with 4 tablespoons of salt?
The amount of salt cures the meat in the marinade water, but if you prefer a lower sodium content, rinse the piece quickly under running water before searing.
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