Eye of Round with Red Wine

Meat so tender that it melts…

 

Click here to see the recipe in Portuguese

 

Servings: 4 to 5

Preparation time: 2 hours.

 

Ingredients:

1 whole eye of round (about 1lb.)

5 garlic cloves

1 cup red wine

salt and pepper to taste

a pinch of paprika, cumin and nutmeg

1 lemon

1 large onion

canola oil (or olive oil)

1 cup water

 

Directions:

1 – With a knife, make small holes in the meat and put inside each one a clove of garlic.

2 – Season meat with salt, pepper and other spices.

3 – Place meat in a bowl, squeeze the lemon juice and red wine.

4 – Covered, let it rest at least 2 hours in the refrigerator.

5 – In the pressure cooker, heat the oil and place meat only (no broth seasoning), letting get brown on both sides (at about 5 minutes per side)

6 – Add onion, chopped into four pieces, the broth remaining in the bowl and ½ cup water. Stir and cover the pan.

7 – Bring pressure cooker to full pressure, in high heat.

8 – Reduce heat to medium high and cook for 45-60 minutes.

9 – Remove pressure cooker from heat and use quick-release following manufacturer’s instructions or allow pressure to drop on its own.

10 – Open cooker and turn the heat to high, to thicken the broth.

 

Tips:

To get tastier meat, you can season it the day before and let it marinate in the refrigerator, covered.

Change the wine for dark beer.

After cooking the meat, add 1 red pepper sliced and cook for 5 minutes more.

Leftovers? Shred and freeze it. If you want to make a delicious sandwich, sauté meat with sliced onions and tomatoes.

 

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