ReceptnaptárPressure Cooker Pot Roast (Carne de panela)
Carne de panela means meat cooked in a pot in Portuguese, and it is an everyday dish of Brazilian home cooking. A tough, cheaper cut of beef turns tender in the pressure cooker in an hour and a half, while the onion, tomato and bacon make a thick, paprika-laced gravy. With rice, beans or mashed potato it is a complete lunch.
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Ingredients
Method
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- Heat the oil in the pressure cooker and brown the meat on all sides for about 10 minutes.
- Add the bacon, onion, tomatoes, green pepper, paprika and salt, and fry together for 3 minutes.
- Pour in the hot water, seal the pressure cooker and, once it reaches pressure, cook over low to medium heat for about 60-70 minutes, until the meat is tender.
- Slice the meat and serve with its remaining juices.
Source: Wikibooks – Livro de receitas – Carne de panela (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Don't rush browning the meat: the brown crust gives the gravy its deep flavour, and the browned bits left on the bottom of the pressure cooker add more.
- The time under pressure depends on the size of the meat. If it is still tough after 65 minutes, close the cooker again for another 10 minutes.
- If the gravy seems thin, lift out the meat and boil it in the open pressure cooker for 5-10 minutes until it thickens.
Frequently asked questions
Can I make it without a pressure cooker?
Yes, in a heavy, lidded pot over a low heat the meat will turn tender in 2.5-3 hours. Top up the water as needed.
Can I freeze it?
Yes, sliced and with its gravy, it keeps for 3 months. Thaw it in the fridge, then reheat over a low heat.
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