1. Put a little bit of olive oil in the eyeround piece, previously season with the dehydrated parsley, garlic, powder onion and pepperoni pepper. Put the barbecue sauce, shoyu and balsamic vinegar, massage the piece and, in a baking dish, put the eyeround with seasonings and leave for at least 30 minutes.
2. Heat the pressure cooker, put a dash of olive oil and sear all the sides of the piece.
3. Add the marinada, half of the onions and 1/3 of the mushrooms in the pan, close and, after beginning the pressure, leave for 20 minutes.
4. Take away the pan of the fire, take away the pressure and add the rest of the onions and the mushrooms. Return to the fire and leave 10 more minutes in the pressure.
Side dish: sweet mashed potatoes with ginger
Matches with:
– Wines: Pinot Noir, national Touriga and Cabernet Franc.
– Beers: Munich Dunkel and Belgian Dubbel.