Carne de Panela — Easy Brazilian Pressure Cooker Beef Recipe

A Sunday classic in Brazilian homes. Low cost, incredibly tender, and full of flavor — this is the kind of meal that makes the whole house smell amazing. Any cut works, but Brazilians always go for the best value.

Servings: 4 | Prep: 15 min | Cook: 55 min | Total: ~1h10

Ingredients

• 1 kg beef (Lagarto, Patinho, Acem or any affordable cut), cut into medium chunks
• 2 medium onions, quartered
• 2 medium tomatoes, quartered
• 2 garlic cloves, finely chopped
• 350ml beer (dark beer preferred)
• 1 tbsp fresh rosemary
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Cut beef into medium chunks. Season every piece generously with salt and black pepper on all sides. Don’t be shy — this is the foundation of the flavor.
2. Heat a skillet over high heat with a drizzle of olive oil. Sear the beef chunks until all sides have a light golden-brown crust. You’re not cooking it through — just locking in the flavor. Set aside.
3. In the pressure cooker, heat remaining olive oil over medium heat. Add garlic and cook until light golden brown. Add onions and tomatoes, stirring well. Cook until the onions start to caramelize and the tomatoes soften and break down.
4. Add the seared beef to the pressure cooker along with the rosemary. Pour in the beer and enough water to fully cover the meat. IMPORTANT: The total volume must never exceed 2/3 of the pressure cooker. Always keep at least 1/3 of the pot empty. If you have more meat than fits, cook in two batches.
5. Close the pressure cooker and bring to pressure over medium-high heat. Once the valve starts whistling, reduce to LOW heat immediately. Cook for 40 to 45 minutes. If the smell becomes noticeably stronger, turn off the heat, wait for pressure to release, and check the water level.
6. After 45 minutes, turn off the heat and wait for all pressure to release completely before opening the lid. Never force open a pressure cooker. The beef is ready when it shreds easily with a fork.

Chef Pinto’s Tips

• Any cut works — Brazilians always go for the most affordable option. Lagarto is the classic choice, but Patinho and Acem work beautifully too.
• Dark beer adds a deeper, richer flavor to the broth. But any beer does the job — use what you have.
• The liquid left in the pot (the “fundo”) is liquid gold. Use it as a sauce over rice, or save it as a base for soups.
• Never fill a pressure cooker beyond 2/3 of its capacity. Safety first, always.