🇧🇷 Panelaterapia
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Traditional recipe for marinated rump roast, slow-cooked and served with an aromatic sauté, which improves after chilling in the refrigerator.
Recipe Video
Ingredients
- 1kg de Rump Roast (beef)
- Water
- Onion
- Olive Oil
- Bell Pepper
- Scallions opcional
- Olives opcional
- Garlic opcional
- Thyme opcional
- White Vinegar
- Parsley opcional
- 1/2teaspoon de Salt
- Black Pepper
Instructions
Season the rump roast and sear the meat on all sides in a pressure cooker.
Dica: Pre-seasoning is essential for flavor.
Cover the seared meat with water and cook under pressure for 40 minutes.
Dica: After cooking, remove the meat and reserve the cooking liquid.
Wrap the cooked meat tightly in plastic wrap and place it in the freezer for 2 hours to firm up completely.
Dica: Chilling helps slice the meat very thinly.
Prepare the marinade base by heating olive oil and sautéing the onion and bell pepper, adding other seasonings like garlic, olives, thyme, and scallions to taste.
Dica: Onion and bell pepper are crucial for the characteristic flavor of the marinated dish.
Season the sauté with white vinegar, salt (half a teaspoon), and black pepper, and mix in two ladles of the reserved meat cooking liquid.
Dica: If desired, add chopped parsley to the sauté at the end.
Slice the chilled meat as thinly as possible. Thinner slices result in greater flavor penetration.
Dica: The meat must be very firm to be sliced thinly.
Layer the thinly sliced meat with the prepared marinade sauce, assembling the dish.
Dica: This meat tastes best if stored in the refrigerator for a few days before serving.
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Cuisine Type
brasileiraRequired Equipment
Categories
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