Carne de Panela Perfeita na Pressão | Qual o Melhor Corte? Peito, Acém ou Músculo?

Pot roast is a cherished memory, a Sunday meal, and that aroma that fills the whole house. In today's video, Chef Felipe Caputo, in partnership with Friboi Reserva, teaches you everything about pot roast: which cuts to use, how long to cook it, and how to make the meat extremely tender, juicy, and full of flavor. You'll learn the differences between beef brisket, chuck, and shank—understanding which cut works best for each type of preparation, from a melt-in-your-mouth meat to a richer, more intense broth. All this with simple techniques, accessible ingredients, and the result of food made with care. Ingredients: 1 kg of brisket from @friboibrasil cut into large cubes; 2 tablespoons of oil or olive oil; 1 chopped onion; 10 whole, peeled garlic cloves; 1 peeled onion, cut into 6 pieces; 3 chopped garlic cloves; 3 sprigs of fresh thyme—or any fresh herb of your choice; 3 sprigs of fresh rosemary - or any fresh herb of your choice; 2 bay leaves; 1 cup of dry white wine or orange juice – optional; Beef or vegetable broth – enough to cover all the meat; 2 ripe chopped tomatoes (optional, for natural acidity); 2 tablespoons of tomato paste; Salt and freshly ground black pepper, to taste; 3 tablespoons of olive oil or butter; 1 tablespoon of tapioca diluted in 1 tablespoon of water to thicken the cooking broth – Optional; Chopped parsley to taste. Preparation method: Start by seasoning the meat with olive oil, salt, pepper, thyme, rosemary, bay leaf, dry white wine, onion and garlic; Cover all the meat with beef or vegetable broth and let it marinate in the refrigerator for 24 hours (overnight); If you don't have much time, marinate for at least 4 hours; After the marinating time, remove the meat and reserve the strained marinade; Once this is done, in a heated pressure cooker, add olive oil and sear the meat on all sides over high heat without overlapping, the intention is to caramelize it well; Once this is done and with the meat still in the pan, add the chopped onion and garlic, season with salt and sauté until they begin to brown; Add the tomato paste and sauté until caramelized; Add the chopped tomato, the strained marinade broth and cover all the meat with more beef broth, vegetable broth or water; Cook for 45 minutes after it comes to pressure; Once this is done, add chopped parsley and thicken the broth with tapioca diluted in water – optional; Enjoy! Chapters: 00:33 – Introduction and emotional memories 01:17 – Getting to know the Friboi Reserva cuts 01:45 – Beef brisket: time and characteristics 02:09 – Chuck: tender and balanced meat 03:07 – Shank: intense broth and natural collagen 04:05 – Seasoning and marinating correctly 06:39 – Ideal marinating time 07:02 – How to sear the meat the right way 08:49 – Taking it to the pressure cooker 09:40 – Pressure cooking time for beef brisket 09:48 – Final result of the meat 10:09 – How to thicken the broth 10:33 – Side dish suggestions ✨ Caputo's School has evolved and is now Caputo Prime — a recipe platform. A true "kitchen streaming," with over 400 video recipes and 4 new ones every month. Click here below to become a Caputo Prime member: 👉 https://felipecaputo.com.br/caputo-prime Follow me on Instagram:   / felipecaputo   #PotRoast #FriboiReserva #HomemadeFood #SundayLunch #PressureCookerRecipe #JuicyMeat #ComfortFood