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SHREDDED PAN MEAT
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
15 servings
Mariazinha
@horanzinha- Ingredients
- Recipe
- Soft Coxão2 kg
- Onion2 unit(s)
- Carrot1 unit(s)
- Celery stalk without the leaves1 unit(s)
- Garlic Clove4 unit(s)
- Bay leaf3 unit(s)
- Salt to taste
- Salt and Black Pepper to taste
- Red wine1/2 cup
- Boiling water1 cup
- Diced Peeled Tomatoes2 can(s)
- Olive oil to taste
- Cut the meat into pieces of about 7 cm - so it is the right size for shredding. Leave at room temperature to lose the ice while you prepare the other ingredients.
- Wash and dry the carrots and celery. Peel and finely chop the onions and garlic cloves. Cut the celery stalk into cubes. Peel and pass the carrot through the thick part of the grater. Take a kettle with a little more than 1 cup (tea) of water over high heat.
- Place a pressure cooker (without the lid) on high heat. Attention: for this recipe you need a pressure cooker of at least 6 liters. When the pan is very hot, drizzle with 2 tablespoons of oil and place as many pieces of meat as fit, one next to the other – brown the meat in stages, if you put everything in at once, it will cook instead of browning. . Only turn the meat with the tongs when it detaches from the bottom of the pan, this takes about 3 minutes. Season with salt and pepper to taste, reduce the heat to medium and turn the meat to brown all sides evenly.
- Transfer the browned pieces of meat to a platter and repeat with the rest, basting the pan with 1 tablespoon of oil each batch and seasoning the meat with salt and pepper. Transfer the last batch of meat to the platter and set aside.
- Keep the pan over medium heat, drizzle with 1 tablespoon of oil and add the onion. Season with a pinch of salt and sauté for 3 minutes, until wilted – scrape the bottom of the pan well with the spatula to dissolve the meat burns, they add flavor to the preparation. Add the celery, carrots and garlic and sauté for 3 minutes until wilted.
- Add the peeled tomato (with the liquid) and mix well. Add the wine and stir, scraping the bottom of the pan. Add the bay leaves, season with 1 teaspoon of salt and pepper to taste. Return the meat to the pan. Water with 1 cup (tea) of boiling water – the total liquid in the pan should cover ⅔ of the volume of the meat, otherwise the sauce may be watery. Cover and cook over high heat. As soon as the pot valve starts beeping, lower the heat and let it cook for another 30 minutes.
- Turn off the heat and let all the pressure release and the pan stop beeping before opening. With the tongs, transfer the meat to a platter and shred the pieces, while still hot, with two forks. Meanwhile, keep the sauce in the pan (without the lid) over low heat to thicken.
- Return the shredded meat to the pan and mix with the cooking sauce. Serve next with mini French bread.