Brazilian cowboys invented fricassée using tough brisket cuts that European settlers couldn't sell—slow braising made them tender gold.
Brisket Fricassée
Indulge in this mouthwatering brisket fricassée, where tender chunks of beef simmer in a rich, savory sauce that’s simply irresistible! Paired with fluffy white rice, this comforting dish features aromatic garlic and fresh herbs, creating a symphony of flavors that will have everyone coming back for seconds. Get ready to savor a meal that's as delightful to eat as it is to prepare!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 1 bell pepper
- 2 cans of corn
- 2 cloves of garlic
- 1 leek
- 1 onion
- parsley
- stems of parsley
- potato sticksoptional
- 1 tomato
🥩Meat & Seafood(1)
- brisket (2.21 lbs)
🥛Dairy & Eggs(3)
- 1 box of cream
- 1 cup of cream cheese (240 ml)
- mozzarella
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- olivesoptional
👨🍳 Instructions
- 1
In a pressure cooker, add a splash of olive oil and sear the brisket on both sides.
- 2
Once well-seared, add a tomato, leek, parsley stems, two cloves of garlic, a bell pepper, and salt to taste.
- 3
Cover with water and add a large onion, chopped.
- 4
Once the pressure cooker starts, cook for 30 minutes.
- 5
Reserve the shredded meat.
- 6
In a blender, add two cans of corn, one box of cream, and one cup of cream cheese.
- 7
Add some of the cooking broth and blend until smooth.
- 8
Return to the pressure cooker, add the shredded meat, and pour the cream mixture on top.
- 9
Add chopped parsley and olives if desired, mix everything, and transfer to a baking dish.
- 10
Top with mozzarella and bake in the oven at 200 degrees Celsius for 20 minutes.
- 11
Finish with potato sticks on top before serving with white rice.
💡 Pro Tips
- ✓Sear the brisket at high heat (400-450°F surface temp) for 3-4 minutes per side to develop Maillard reactions that create 600+ flavor compounds before pressure cooking.technique400-450°F surface temp
- ✓Use a 3:1 ratio of cooking liquid to meat weight in the pressure cooker to ensure proper steam generation and prevent scorching during the 30-minute cook time.technique3:1 liquid to meat ratio
- ✓Blend the corn mixture while the cooking liquid is still warm (120-140°F) because heat helps break down corn fiber cell walls and creates a smoother emulsion with the cream cheese.timing120-140°F
- ✓Temper the cream mixture by adding hot broth gradually (1/4 cup at a time) to prevent the dairy from curdling when temperatures exceed 180°F.technique180°F threshold
- ✓Let the pressure naturally release for 10 minutes before quick-releasing to prevent the brisket fibers from seizing up and becoming tough from rapid decompression.timing10 minutes natural release
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Brazilian cowboys invented fricassée using tough brisket cuts that European settlers couldn't sell—slow braising made them tender gold.
Brisket Fricassée
Indulge in this mouthwatering brisket fricassée, where tender chunks of beef simmer in a rich, savory sauce that’s simply irresistible! Paired with fluffy white rice, this comforting dish features aromatic garlic and fresh herbs, creating a symphony of flavors that will have everyone coming back for seconds. Get ready to savor a meal that's as delightful to eat as it is to prepare!
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 1 bell pepper
- 2 cans of corn
- 2 cloves of garlic
- 1 leek
- 1 onion
- parsley
- stems of parsley
- potato sticksoptional
- 1 tomato
🥩Meat & Seafood(1)
- brisket (2.21 lbs)
🥛Dairy & Eggs(3)
- 1 box of cream
- 1 cup of cream cheese (240 ml)
- mozzarella
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- olivesoptional
👨🍳 Instructions
- 1
In a pressure cooker, add a splash of olive oil and sear the brisket on both sides.
- 2
Once well-seared, add a tomato, leek, parsley stems, two cloves of garlic, a bell pepper, and salt to taste.
- 3
Cover with water and add a large onion, chopped.
- 4
Once the pressure cooker starts, cook for 30 minutes.
- 5
Reserve the shredded meat.
- 6
In a blender, add two cans of corn, one box of cream, and one cup of cream cheese.
- 7
Add some of the cooking broth and blend until smooth.
- 8
Return to the pressure cooker, add the shredded meat, and pour the cream mixture on top.
- 9
Add chopped parsley and olives if desired, mix everything, and transfer to a baking dish.
- 10
Top with mozzarella and bake in the oven at 200 degrees Celsius for 20 minutes.
- 11
Finish with potato sticks on top before serving with white rice.
💡 Pro Tips
- ✓Sear the brisket at high heat (400-450°F surface temp) for 3-4 minutes per side to develop Maillard reactions that create 600+ flavor compounds before pressure cooking.technique400-450°F surface temp
- ✓Use a 3:1 ratio of cooking liquid to meat weight in the pressure cooker to ensure proper steam generation and prevent scorching during the 30-minute cook time.technique3:1 liquid to meat ratio
- ✓Blend the corn mixture while the cooking liquid is still warm (120-140°F) because heat helps break down corn fiber cell walls and creates a smoother emulsion with the cream cheese.timing120-140°F
- ✓Temper the cream mixture by adding hot broth gradually (1/4 cup at a time) to prevent the dairy from curdling when temperatures exceed 180°F.technique180°F threshold
- ✓Let the pressure naturally release for 10 minutes before quick-releasing to prevent the brisket fibers from seizing up and becoming tough from rapid decompression.timing10 minutes natural release