Google Blogger, Flavors of Brazil's recent articles about the continued popularity of pressure cookers in Brazil and related recipes for pressure-cooked dishes have been well received by our readers. These articles have had higher numbers of page views than average. Even though the pressure cooker's glory days have faded in the northern hemisphere there must be a few die-hards who continue to use their mother's old pressure cooker. Either that or there are forward-thinking culinary vanguardistas to are just the first of a new wave of pressure cooker enthusiasts. In either case, our pressure cooker posts seem to have struck a chord.
In an effort to satisfy these readers, and to encourage other readers to take a pressure cooker for a test drive, this recipe for chuck steak (acém) cooked in a pressure cooker shows how Brazilian cooks use pressure cookers to quickly tenderize tougher, though flavorful, cuts of meat and at the same time create a rich and hearty sauce.
Note: If you don't have the hot paprika called for in the dish, you can substitute 1 Tbsp sweet paprika and 1/2 tsp cayenne pepper.
RECIPE - Spicy Pressure Cooker Beef (Acém Pimentada na Panela de Pressão )
4 Tbsp neutral vegetable oil
2 lb (1 kg) chuck (acém) trimmed of excess fat and cut into large cubes (2 inch)
2 cloves garlic
1 medium onion, coarsely chopped
1 green pepper, seeded and coarsely chopped
3 medium tomatoes, peeled, seeded and coarsely chopped
1 Tbsp hot paprika (more or less if you wish a less spicy or more spicy dish)
1 cup vegetable broth, white wine or water
salt and pepper to taste
chopped Italian parsley to garnish
Heat the oil in a pressure cooker and brown the beef cubes on all sides, in batches if necessary to avoid crowding. Reserve.
In a blender, blend the garlic, onion, green pepper, tomatoes, paprika and vegetable broth (or wine or water) until smooth and homogenous. If necessary, blend the vegetables in two batches, using half of the liquid for each batch.
Put the browned beef cubes in the pressure cooker, then pour the blended ingredients over. Put the top on the cooker and heat over medium-high heat until the pressure takes. Reduce heat to medium-low and pressure cook for 30 minutes. Remove the cooker from the heat and let stand until the pressure is fully released.
Put the put in a decorative serving bowl, pour the sauce over and sprinkle with the chopped parsley. Serve immediately with boiled potatoes or white rice.
Recipe translated and adapted from Mdemulher Culinária .