The minute I saw this recipe I knew I had to make it for João – he loves beef, he loves onions.
It was taken from a book I have – it’s a compilation of recipes from a Brazilian food magazine. I made few changes, nothing big.
João really liked the dish and asked me to make it again, with one condition: to use striploin instead of tail of round – he told me it has much more flavor.
Since I don’t eat beef I’ll have to take his word on that. ;)
Tail of round with shallots
40g butter
400g tail of round – one piece
200g shallots
2 tablespoons olive oil
1 large rosemary sprig
salt and cracked black pepper
In a pressure cooker, melt the butter and add the beef. Cook it, turning it around to get all the sides nicely browned. Season it with salt and pepper.
When it’s browned, add water until the beef is covered by it. Close the pressure cooker and when it starts whistling, turn down the heat and cook for 30-35 minutes.
Remove from heat and let it stand until all the pressure is released – be careful.
If you’re using a regular pan, proceed the same way and cook the beef for longer- just until it’s cooked through and tender.
Pre-heat the oven to 180ºC for 10 minutes.
Place the shallots in a baking dish, season them with a little salt and pepper, drizzle with the olive oil and bake them for 20 minutes – they will be soft.
Heat the beef in the same pan it was cooked – if there’s too much broth remove the excess – add the rosemary and cook for 10 minutes.
Serve it with the shallots.
Serves 2.
12 comments:
Tenho fome agora depois de ver essas fotographia. Desculpa para as falto d orthographia
Beef and onions -- one of my favorite combinations, too! Thanks for this recipe -- looks amazing. Might be a reason to get a pressure cooker....
Patricia, this sounds fabulous! Thanks to Joao for suggesting substituting striploin; I was all over epicurious.com and google and elsewhere looking for tail of round, with zero success. Must be a Brazilian cut of meat.
A question about timing on adding the rosemary: If you added it when you first added water to the pressure cooker [after the beef was browned] do you think it would deepen the taste or perhaps overpower it?
Hi Patricia! We don't have tail of round here either but it looks like it might be topside or silverside. Yours looks completely delicious! I love the little onions with it! Was it very pink inside?
roasted beef and onions, drooooool!
Who wouldn't love that? It looks fantastic!
How delicious looking! And may I say that I think your photography just continues to get better and better :)
Well Patricia, we just keep finding more things we share in common. Looks like I'll be making this beef and onion dish for my husband too. He will love it! Thanks!
mmm...what guy doesn't love beef and onions? well...I guess vegetarians *laugh*
Candy, seu Português é ótimo! Obrigada!
Lydia, pressure cookers are very popular here! Thank you for your lovely words.
Terry, thank you! You are always so kind.
I used some info I got from the internet to translate it into English, and now I found this:
http://www.elcorral.com.py/vaca.swf
Let me know what you think, please?
About the rosemary - I think your idea is really good! I might try it next time - I don't think it would be overpowering.
Hi, Freya! It was not pink because it was a small piece of meat - it was so tender my husband could almost cut it using only a fork.
The little onions were a hit at home, too. ;)
Aria, tks, dear!
Kristen, thank you! You're so sweet.
Ellie, it's great to have you back! Thank you, it means a lot to me.
Susan, you and I do share a lot of things, and I think it's great! I hope he likes it! I thank you, dear!
Jeff, you are funny, my friend. :)
My husband loves beef, however I'm not good at it. will keep your recipe and Joao's advice in my mind!
Gattina, my dear, I hope he enjoys it - my husband loves onions and he was surprised with these baby onions. :)
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