Tender Beef with Onions in a Pressure Cooker
Translated from Spanish, the language of the video.
Food Rẽcipẽs cooked this in a Facebook video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Ciro Peraloca on SeeMeCook
Beef slow-cooked under pressure over a generous layer of onions, without adding water. The onions release their own juices, keeping the meat tender, juicy, and very flavorful.
- Time
- 60 minutes
- Equipment
- Stovetop and pressure cooker
- Good for
- Lunch or dinner
Ingredients
- 220 g
- 9 g
- 2 g
- 2 g
- 6 g
- 1 g
- 14 g
- 220 g
- 4 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 1.98 kg before cooking, which is about 330 g per serving.
Steps
Place the sliced onions in the bottom of a pressure cooker, forming an even layer.
Add the beef cut into medium-sized pieces on top of the onions.
Add the crushed garlic, black pepper, paprika, salt, and oregano. Drizzle the olive oil over the meat.
Mix the meat well with the seasonings and oil so that all the pieces are coated.
Place another generous layer of sliced onions over the meat. Do not add water: the onions will release enough liquid during cooking.
Close the pressure cooker according to the manufacturer's instructions. Cook for 35 minutes from the moment the cooker reaches pressure.
Release the pressure safely before opening the cooker. Check that the meat is very tender and that it has formed plenty of juices with the onions.
Add the chopped cilantro and chives. Mix carefully so that the onions and juices coat all the meat.
Serve the meat hot, accompanied by its onions and juices.
Notes
Do not add water; this is the key point of the recipe. Release the pressure according to your cooker's instructions and serve immediately to enjoy the tender, juicy meat.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 680
- Protein
- 66 g
- Carbs
- 8 g
- Fat
- 45 g
- Fiber
- 2 g
Where the calories come from
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