Uma carne de panela saborosa, a Maminha de Cerveja é um prato reconfortante e cheio de sabor, perfeito para um almoço de domingo em família ou para impressionar os amigos. A carne cozida lentamente na cerveja escura fica incrivelmente macia e absorve todos os aromas, resultando em um molho rico e delicioso que vai te fazer querer mais.

Ingredientes

  • 1kg de maminha (pode variar com picanha, lagarto)
  • 1 lata de cerveja preta
  • 1 lata de água
  • 1 pacote de sopa creme de cebola

Preparação

  1. Leve a panela de pressão ao fogo, quando pegar pressão, abaixe o fogo e marque 30 minutos.
  2. Tire do fogo, vire a carne, volte para pressão e marque mais 30 minutos.
  3. Tire do fogo, pique em fatias finas e coloque para ferver no molho.
  4. Acrescente palmito picado.
  5. Sirva com arroz branco e batata palha.

Ready to dive into a hearty Brazilian classic? Here’s the English version of this comforting recipe.

Beer-Braised Tri-Tip (Maminha de Cerveja)

In Brazil, “maminha” refers to the tri-tip cut of beef, a flavorful and often more economical alternative to other cuts, commonly used in churrascarias and home cooking alike[1][2][3]. When slow-cooked, it becomes incredibly tender, making it ideal for dishes that feature a rich, simmering sauce. This recipe for Beer-Braised Tri-Tip is a prime example, transforming a simple cut of meat into a deeply satisfying meal. The use of dark beer not only tenderizes the meat but also infuses it with a complex, slightly malty flavor that perfectly complements the savory notes of the onion cream soup[4][5].

While the recipe specifies tri-tip, you can certainly experiment with other cuts like picanha (top sirloin cap) or lagarto (eye of round), adapting cooking times as needed to achieve that melt-in-your-mouth tenderness[1]. The addition of onion cream soup mix is a classic Brazilian shortcut, providing both seasoning and thickening for the sauce. For an extra touch of richness, consider adding some mushrooms or bell peppers to the pressure cooker along with the meat, or a splash of Worcestershire sauce and brown sugar to the sauce for an even deeper umami flavor[6].

Serving this dish with white rice and “batata palha” (shoestring fries) is the traditional Brazilian way, creating a delightful contrast in textures and flavors. The rice soaks up the delicious sauce, while the crispy fries add a satisfying crunch. Don’t forget the chopped heart of palm (palmito) as a fresh and slightly tangy addition, cutting through the richness of the meat and sauce.

Ingredients

  • 1kg tri-tip (maminha) (can be varied with picanha or eye of round)
  • 1 can dark beer
  • 1 can water
  • 1 packet cream of onion soup mix

Method

  1. Place the meat and all liquid ingredients in a pressure cooker.
  2. Bring the pressure cooker to high pressure over high heat. Once it reaches pressure, reduce the heat to low and cook for 30 minutes.
  3. Remove from heat, carefully release the pressure, and flip the meat over. Return to high pressure, then reduce heat to low and cook for another 30 minutes.
  4. Remove from heat, release pressure, and carefully remove the meat. Slice the cooked meat into thin pieces.
  5. Return the sliced meat to the sauce in the pressure cooker and bring to a boil to allow the flavors to meld.
  6. Add chopped heart of palm to the sauce and meat.
  7. Serve hot with white rice and shoestring fries.