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Express Rump Cap

40min

Ingredients

  • 1 Frisa®’s Picanha 1 kg
  • 250ml of tomato extract
  • 300g of pearl onion
  • 300g of small potato sliced in four pieces
  • 100g of diced carrot
  • 30g of dehydrated parsley
  • 30g of powder garlic
  • 30g of pearl onion
  • 10g of pepperoni pepper
  • 1 bottle of 300 ml of black beer
  • 15ml of olive oil
  • Salt and black pepper to taste

Preparation Steps

1. Mix the dry seasonings (dehydrated parsley, garlic, powder onion, pepperoni pepper).

2. In a bowl, put a little bit of olive oil in Frisa®’s Picanha and add the mixed seasoning, a little bit of salt and the black beer.

3. Heat the pressure cooker, put the olive oil and sear all the sides of the piece.

4. Add the marinada to the pan, close and, after beginning the pressure, leave for 30 minutes.

Side dish: boast of apricot

Matches with:
– Wines: Cabernet Sauvignon, Malbec and Petit Verdot.
– Beers: Dark Lager, Dunkel and Schwarzbier.