- Yield
- 4 servings
- Difficulty
- EASY
Quick summary
“Deliciosa Marinada para Carne de Panela”
Ingredients
Main
- 1 kg of pot roast (chuck or brisket)
- 4 cloves garlic, minced
- 2 medium onions, sliced
- 1/2 cup red wine vinegar
- 1/4 cup of soy sauce
- 2 tablespoons olive oil
- 2 tablespoons of mustard
- Salt and pepper to taste
- For a special touch, add herbs like rosemary or thyme to the marinade.
- If the meat is too tough, increase the pressure cooking time.
- Try replacing the red wine vinegar with orange juice for a different flavor.
- Marinating the meat overnight ensures more flavor.
- If there is any left, store the meat in the refrigerator for up to three days.
Instructions
Principal
- In a large bowl, mix all the marinade ingredients, except the meat.
- Add the meat to the bowl and mix well, ensuring all pieces are covered.
- Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- After marinating, heat the pressure cooker with the olive oil over medium heat.
- Remove the meat from the marinade and sear all sides in the pan until golden.
- Add the chopped onion and garlic, sautéing until translucent.
- Pour the marinade over the meat and add enough water to cover.
- Close the pressure cooker and cook for about 1 hour after it reaches pressure.
- Turn off the heat, let the pressure release naturally, and open the pot.
- Check the seasoning and adjust if necessary, serving hot.