Breast in Wine Sauce

Simple recipe and delicious, this beef rump looks similar to the one Madeira saucebut more easy still to do, but you need to lose your fear of pressure cooker Are you mate? Hold on, I’m making a post/video to help you with this, okay?

For this mega-easy luxury recipe you will need:

• 1 piece of beef rump between 800g and 1.2kg;
• 2 large chopped onions;
• 3 chopped garlic cloves;
• 1 envelope of powdered meat broth;
• 1 tablespoon of soy sauce (I use the spicy version);
• 2/3 cup (tea) of water or 160 ml;
• 1/2 cup (tea) of dry red wine or 120 ml;
• 1/2 cup (tea) of champignon mushrooms.

You don’t need to sauté anything, just line the bottom of the pressure cooker with the onions and garlic, add the water, wine, soy sauce and salt. Mix well.

Rub the contents of the meat broth envelope on all sides of the breast. Place the meat in the pan, cover and place over high heat.

As soon as it reaches pressure, reduce heat to low heat and count 50 minutes if your meat weighs up to 900g. If it weighs more, count 10 minutes more for every 100g, that is (1 hour of total time if it weighs 1kg, 1h and 10min if it weighs 1.1kg and so on…). But if your meat is more than 1.2kg you need to increase the sauce ingredients and liquids, ok?

After the pressure time has passed, turn off the heat, wait a few minutes until the pressure releases and open the pan. The amount of sauce you will have left will depend on the diameter of your pan, how high the flame on your stove is, and how much liquid your meat has released, so it varies a lot. The leftover sauce looks like this:

At this point I remove the meat, slice it and reserve it. I mix 1 tablespoon full of cornstarch with half a cup of water, next to the sauce and heat, stirring until it thickens. I add the mushrooms and place them over the meat. Stay di-vi-na!

Important:

• If you want a smoother sauce, you can blend it with a mixer or blender before adding the mushrooms.
• If you don’t want to use wine, you can add water instead and add another envelope of meat broth (in addition to what is already in the recipe).