Coloquei Carne na Pressão sem Água e fiz um prato de Restaurante!

I Cooked Meat in a Pressure Cooker Without Water and Made a Restaurant-Quality Dish! INGREDIENTS: 4 sliced ​​onions 600g chopped chuck roast Vinegar 3 cloves of garlic Calabrian chili pepper Meat seasoning Olive oil to taste (optional) 1 1/2 cups uncooked rice Soy sauce Parsley {Gremolata} Parsley stems Cilantro stems 1 clove of garlic Olive oil to taste Lemon juice Salt to taste INSTRUCTIONS: In a pressure cooker, place four sliced ​​onions directly on the bottom of the pot. No oil or water is needed. Then, add about 600g of chopped chuck roast. Drizzle the meat with a little vinegar – balsamic, apple cider, white wine, or red wine vinegar will work. Also add three cloves of garlic, chili flakes, and meat seasoning to taste. If desired, add a drizzle of olive oil for added flavor, but this is optional. Do not add salt at this point to avoid making the meat tougher. Close the pressure cooker and bring to high heat. Once it reaches pressure, cook for about 25 minutes. After this time, open the pot and mix in the meat, which will be very tender. Then add 1 and 1/2 cups of uncooked rice directly to the pot. Season with a little soy sauce and chopped parsley. Mix everything together. Close the pot again and bring to a boil. Once it reaches pressure, cook for approximately 2 minutes and then turn off the heat, allowing the pressure to release naturally. {Gremolata} Meanwhile, prepare the gremolata. In a mini food processor, place the parsley and cilantro stems, a clove of garlic, a little olive oil, and lemon juice. Blend until a rustic sauce forms. Season with a pinch of salt. When the rice with meat is ready, transfer it to a serving dish and top with the gremolata. This sauce adds a fresh and acidic touch that enhances the flavor of the meat and rice. #riceandmeat #meatpotro #easyrecipe #homemadefood #onepotrecipe