How about a quick, tasty barbecue in a different way? Learn how to barbecue in a pressure cooker, without mess or smoke
Everyone in Brazil, or almost everyone, likes good old barbecue, right? But, because it takes a long time for the meat to cook over the heat of the charcoal, because it is a bit messy and because it produces a lot of smoke, it is difficult to plan a barbecue during the week. Is it or is it not true?
But, what if we told you that it is possible to roast meat in a much faster, cleaner, smoke-free way that guarantees a result that is as tasty as traditional barbecue? It may seem strange, but it is possible to achieve this “miracle” by grilling in a pressure cooker.
The technique, which not everyone knows, ensures that you can eat your barbecue whenever you want. And, of course, it’s perfect for those who like the delicacy, but live in an apartment, for example.
As you will see in the recipe below, the barbecue in the pressure cooker is ready in a maximum of 40 minutes. And, although the smell of burning coal is missing, the people who tested this new way guarantee that the result is very tasty. Want to see?
Learn how to barbecue in a pressure cooker:
What will you need?
1 kg of sirloin steak or other meat of your choice
1/2 kg of Tuscan sausage
TIP: if you are going to use another type of meat to barbecue in the pressure cooker, choose a piece that does not have a very thick layer of fat. As the meat cooks, the fat can increase the amount of liquid and the meat will not look roasted, but cooked.
How to barbecue in a pressure cooker
1. The first thing to do is fill the meat and sausage with holes, using the tip of a knife. This causes the meat to release liquid and fat during cooking, which greatly helps with flavor.
2. The next step is to assemble your barbecue in the pressure cooker. To do this, there is an order: first, the meat with the fat layer down, then the pepperoni. And continue making other layers like these.
3. Then, you close the pressure cooker and put it on the fire, without seasonings, oil or water. Keep the heat low until the pan starts to pressure and sizzle, then just leave it cooking for 30 or 40 minutes.
4. When serving, add salt to taste. Easy, right? If you try it, let us know how it goes!
And, after that, how about a brigadeiro without condensed milk? Click on the blue part and come learn more about this quick and tasty recipe.
Source: Connected World
