Components
- One kilogram of muscle
- One onion
- Three garlic cloves
- One 350 ml can of dark beer
- 2 tablespoons of tomato paste
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of wheat flour
- 1 tablespoon of brown sugar
- 1½ teaspoons of salt
- One cinnamon stick
- 1 teaspoon of sweet paprika
- Add ground pepper gradually, adjusting to your preferred flavor.
- Four sprigs of rosemary
Recipe video!
Setup phase
- Cut the meat into medium-sized cubes, approximately 3 cm. Season with paprika, 1 teaspoon of salt, and pepper to taste. Toss with 1 tablespoon of olive oil and use your hands to evenly coat all the pieces. Let the meat sit at room temperature while you prepare the other ingredients.
- Peel the onion and cut it into 0.5 cm thick half-rings. Using the flat side of the knife, crush the garlic cloves along with their skins — they can be added whole to the pan.
- Place the pressure cooker (without the lid) over medium heat. Add a tablespoon of olive oil, put in the onion, sprinkle with a pinch of salt, and sauté for about 3 minutes until it softens. Then, add garlic, dried rosemary, tomato paste, and brown sugar, stirring thoroughly for 1 minute—this flavorful sauté will enhance the dish.
- Incorporate the meat and blend thoroughly. Sprinkle the wheat flour and stir to evenly coat all the meat.
- Pour in the black beer and cinnamon, then season with half a teaspoon of salt. Cover the pan and raise the heat. When it begins to whistle, reduce the heat and simmer for 35 minutes.
- Switch off the heat and gently place the pan under running water to cool it down until steam no longer escapes from the valve. Note: ensure that water does not touch the valves, only the flat surface of the lid.
- Open the pan and use a spatula to gently break apart the pieces of the muscle. Serve immediately afterward.
Punto de congelación
The muscle can be stored in the freezer for up to three months. To defrost, either leave it in the refrigerator overnight or thaw it directly in a covered pan over low heat with a bit of water to prevent burning.
Did you catch that sound?
Transform the leftovers into muscle-burning snacks by pairing them with beer and puffed dough.
