- Gather toothpicks to close the bracciolas. Remove the steaks from the refrigerator and let them sit at room temperature while you prepare the other ingredients—make sure the meat is not cold when it goes into the pot.
- Discard the leaves, wash, and dry the celery stalk. Peel the carrot and cut the vegetables into thin sticks about 6 cm long, so they fit neatly inside each steak. Peel and finely chop the onion and garlic. Cut the bacon slices in half.
- To assemble: Cut the steaks in half widthwise, making them the ideal size for cooking. Season both sides with salt and pepper. Cover with a piece of bacon, and at one end, place 2 sticks of each vegetable, roll up the steak, and secure it with two toothpicks.
- In a pressure cooker, without the lid, heat over medium heat. When hot, drizzle 1 tablespoon of olive oil and brown the rolled steaks in batches for 3 minutes on each side. If you add them all at once, they will steam instead of browning.
- Transfer the browned steaks to a platter and repeat with the remaining ones, drizzling with olive oil each time.
- Keep the pot over medium heat and drizzle with ½ tablespoon of olive oil. Add the chopped onion, season with salt, and sauté for 3 minutes until it starts to brown. Add the garlic and bay leaves, stirring for 1 minute to release their aroma.
- Add the tomato paste and mix well. Pour in the water and scrape the bottom of the pot to dissolve any browned bits, which will add flavor to the sauce. Season with salt, and as soon as it boils, return the bracciolas to the pot, cover, and increase the heat to high. When it starts to hiss, reduce the heat and let it cook for another 30 minutes.
- Meanwhile, place the butter in a small frying pan over medium heat. Once melted, add the flour and stir well for 2 minutes—this mixture of butter and flour, called roux, will thicken the sauce. Turn off the heat and set aside.
- After the cooking time is up, turn off the heat. Allow the steam to escape and the valve to stop hissing before opening the pressure cooker. Using a ladle, transfer 1 cup of the cooking broth to the pan with the roux and mix well to dissolve any flour lumps. Return the mixture to the pot with the bracciolas and let it cook over medium heat for another 15 minutes until the sauce thickens. Turn off the heat and stir in the chopped parsley, then serve immediately.
Angus Beef VPJ Bracciola
- 01:30
- Serves 2 People
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Ingredients
- 600 g VPJ Angus Beef round cut, sliced into steaks (6 large steaks)
- 6 slices of bacon
- 1 small carrot
- 1 stalk of celery
- 1 onion
- 3 cloves of garlic
- ¼ cup tomato paste
- 1 liter water (or homemade beef broth)
- 2 bay leaves
- 1 ½ tablespoons butter
- 1 ½ tablespoons all-purpose flour
- Olive oil to taste
- Chopped parsley to taste
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