Brisket with potatoes: succulent and easy to make recipe

A beef rump It is such succulent meat that it melts in your mouth at the first bite and, accompanied by roast potatoes, makes a dish simply divine. Knowing that the recipe is practical makes you want to prepare it even more, right?

We’ll help you prepare a top-notch roast to serve and surprise your whole family. You will feel like a real chef when you take out the preparation, we guarantee it! So, check out the full recipe details below:

Mom with potatoes

Time: 1 hour

Performance: 6 servings

Difficulty: easy

Ingredients:

• 3 tablespoons of olive oil
• 2 crushed garlic cloves
• 1 onion chopped
• 1 kg brisket (piece)
• 2 picanha broth cubes
• 2 tablespoons chopped green chili pepper
• 1/2 cup soy sauce (shoyu)
• Salt to taste
• 1 liter of water
• 1 kg of peeled small potatoes

Preparation method:

1. Place the olive oil, garlic, onion, meat, picanha stock cubes, chives, soy sauce, salt and water in a pressure cooker.
2. Place over medium heat, with the pan covered, and then leave to cook for 30 minutes, after the pressure has started.
3. Remove the pressure, open the pan, remove the meat and place it on a plate, keeping it warm.
4. In the same pan, add the potatoes and cook for 8 minutes over medium heat or until soft.
5. Remove the potatoes from the pan and arrange them around the meat and pour over the sauce that has formed in the pan.
6. Serve immediately with green salad and white rice.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.