Potted meat is so easy to make and such a delicious thing, right people? When I hear “homemade food” it’s the potted meat that I think of, because I think it’s the dish that most represents this expression, I’ve already written about it. Shoulder, chuck and boneless rib are the meats I like most when making this recipe, but you can use any meat of your choice cut into large pieces and, of course, add the seasonings you like most.
I use approximately 500g of meat, because there are only two of us here, this amount, if made with potatoes, is enough for up to 4 people.
Ingredients:
3 tablespoons of olive oil;
1 large chopped onion;
3 chopped garlic cloves;
1 small carrot, chopped into very small cubes;
500g of meat cut into large cubes;
1 tablespoon of tomato paste (but if you prefer, 1 chopped seedless tomato);
1 teaspoon of smoked paprika;
2 tablespoons of soy sauce;
Salt and black pepper to taste;
150ml of water at room temperature;
2 medium potatoes without skin, chopped into medium cubes;
Parsley to sprinkle at the end.
Saute the onion in olive oil until wilted, then add the garlic and sauté without letting it turn brown. Add the carrot and mix well. Add the meat and mix, turning the cubes until all sides are cooked, but be careful, because it doesn’t need to be browned too much, it’s just to “dry” the blood.
Then add the tomato paste, paprika, soy sauce, salt, black pepper and water. Cover the pressure cooker and count 20 minutes (but start counting only after pressure has reached) and turn off the heat. Let the pressure release naturally.
Open the pan, add the potatoes, add more water if necessary, but you don’t need to cover the potatoes with water, just 1 inch of liquid in the pan is enough. Return to the heat and as soon as it reaches pressure, count 5 minutes and turn it off. Let the pressure release again. When serving, sprinkle parsley.
*Important reminder: Whenever you use a pressure cooker, leave it on high heat until the pan starts to sizzle, as soon as it reaches pressure you can keep it on low heat. Always, in any and all recipes!
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