Chambaril recipe in the pressure cooker

In some regions it is called ossobuco, in others it is known as chambaril, and is almost always used for stewing. At Specialfood we teach you how to prepare chambaril in a pressure cooker, a simple and practical recipe to consume especially on cold days. Check out all the ingredients below and try them out.

Ingredients for making Chambaril in the pressure cooker:

 4 units of ossobuco

 1 unit of chopped onion

 1 unit of chopped tomatoes

 3 chopped garlic cloves

 1 unit of black pepper (optional) chopped

 300 milliliters of dry red wine

 3 sprigs of chopped parsley

 1 bay leaf

 1 tablespoon of olive oil

 Black pepper

 salt

How to make Chambaril in the pressure cooker:

To cook chambaril in a pressure cooker, we advise you to marinate the meat overnight. To do this, place it in a bowl or plastic bag, add the onion, garlic, pepper, wine and bay leaf, and set aside in the refrigerator.

Tip: If you don't have time, let it marinate for at least 2 hours.

After the previous step, it's time to cook the meat: place the oil in the pressure cooker and bring to medium heat. Add the meat (without the marinade, which should be reserved for the next step) and let it brown on both sides.

At this point add the marinade, tomatoes, salt and pepper to taste, cover with water, cover the pan and cook for 40 minutes.

Tip: Halfway through the time, check if you need to add more water and adjust the seasoning.

When the meat is very tender, it's time to serve! Serve the chambaril in the pressure cooker with creamy polenta or mashed potatoes, sprinkle the parsley, and enjoy!

If you liked the recipe for Chambaril in the pressure cooker, we suggest you enter our Ossobuco Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the ceviche recipe with tiger milk recipe/ lomo saltado recipe/ peruvian alfajores recipe/ peruvian ceviche recipe.