Spezzatino in pentola a pressione

Immagine Ricetta

daniela

Preparation time

Orologio15 minuti

Difficulty

OrologioMedia

Cooking time

Orologio25 minuti

Servings

Porzioni4

Lo spezzatino di manzo, salsiccia e capocollo è un piatto robusto e ricco di sapori, ideale per i giorni più freschi o per un pranzo domenicale in famiglia. La carne viene cotta lentamente in pentola a pressione, assorbendo gli aromi dell'aglio, della cipolla e delle erbe, risultando tenera e succosa. Questo spezzatino è perfetto se servito con del cous cous, che, con la sua leggerezza, bilancia perfettamente la ricchezza della carne, assorbendo il delizioso sugo e creando un abbinamento armonioso e soddisfacente. Un piatto che combina tradizione e comfort, ideale per chi ama i sapori intensi.

Ingredients

Procedure

  • 0. Make sure all your ingredients are chopped and ready before you begin.
  • 1. In a pressure cooker, heat a little extra virgin olive oil. Add the beef cubes and sauté until golden brown on all sides. Remove the meat from the pot and set aside.
  • 2. In the same pot, brown the sausage and capocollo until golden brown. Once done, remove them from the pot and set them aside with the beef.
  • 3. In the same pot, add a little oil if necessary and sauté the onion and garlic until the onion becomes translucent.
  • 4. Return the meat (beef, sausage, and capocollo) to the pot. Add the beef broth, bay leaves, and rosemary. Season with salt and pepper to taste.
  • 5. Close the pressure cooker and bring to high pressure. Once pressure is reached, reduce the heat and cook for about 25-30 minutes.
  • 6. At the end of the cooking time, let the pressure release naturally. Open the pot and check the meat. If there's too much liquid, you can reduce it by cooking uncovered for a few minutes.
  • 7. The stew is ready to be served hot, accompanied by boiled potatoes or some good rustic bread.

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    Creation date Aug 31, 2024

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