Braised Meat with Carrot Rice
Savor a mouthwatering lunch with our tender braised meat, perfectly paired with vibrant carrot rice that adds a sweet crunch to every bite. Tossed with fresh greens and a sprinkle of cheese, this dish brings together comforting flavors and wholesome ingredients for a delightful mid-day feast. Get ready to impress your taste buds!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- red bell pepper
- garlic cloves
- mashed garlic
- a lot of red onion
- long onion
- good tomatoes
🫙Pantry Staples(1)
- tomato paste
🧂Spices & Seasonings(2)
- cumin
- paprika
🍯Sauces & Condiments(2)
- mustard
- black sauce
📦Other(1)
- 1 kg of meat for braising (2.21 lbs)
Nutrition (per serving)
Calories
644
Protein
52g
Carbs
25g
Fat
39g
👨🍳 Instructions
- 1
Seal the meat well in a pressure cooker.
- 2
Add all the vegetables, a bit of black sauce, mustard, tomato paste, cumin, a touch of paprika, and mashed garlic.
- 3
Stir well and add water until the meat is covered.
- 4
Cook for about 45 minutes.
💡 Pro Tips
- ✓Sear meat at 400°F+ for 3-4 minutes per side before braising to develop a Maillard crust that adds 30-40% more savory depth to the braising liquid through caramelized proteins.technique400°F, 3-4 minutes per side
- ✓Add tomato paste and mustard after searing the meat but before deglazing, then cook for 2-3 minutes to caramelize their sugars and reduce acidic bite that can toughen meat during the 45-minute braise.timing2-3 minutes
- ✓Use a 1:1 ratio of braising liquid to meat by weight (500ml liquid per 500g meat) so pressure cooker steam circulates properly; too much liquid dilutes flavor by 25-35% and prevents proper pressure seal.ingredient1:1 ratio by weight
- ✓Cut red onions into 1-inch chunks and add them in the final 15 minutes of cooking to preserve their structure and sweet sulfur compounds, which break down into bitter compounds after 20+ minutes at pressure.timingFinal 15 minutes
- ✓Release pressure naturally for 10 minutes after cooking stops before quick-releasing, allowing collagen-to-gelatin conversion to stabilize; rushing release drops temperature 40-50°F and can cause meat fibers to seize and expel retained moisture.timing10 minutes natural release
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Braised Meat with Carrot Rice
Savor a mouthwatering lunch with our tender braised meat, perfectly paired with vibrant carrot rice that adds a sweet crunch to every bite. Tossed with fresh greens and a sprinkle of cheese, this dish brings together comforting flavors and wholesome ingredients for a delightful mid-day feast. Get ready to impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- red bell pepper
- garlic cloves
- mashed garlic
- a lot of red onion
- long onion
- good tomatoes
🫙Pantry Staples(1)
- tomato paste
🧂Spices & Seasonings(2)
- cumin
- paprika
🍯Sauces & Condiments(2)
- mustard
- black sauce
📦Other(1)
- 1 kg of meat for braising (2.21 lbs)
Nutrition (per serving)
Calories
644
Protein
52g
Carbs
25g
Fat
39g
👨🍳 Instructions
- 1
Seal the meat well in a pressure cooker.
- 2
Add all the vegetables, a bit of black sauce, mustard, tomato paste, cumin, a touch of paprika, and mashed garlic.
- 3
Stir well and add water until the meat is covered.
- 4
Cook for about 45 minutes.
💡 Pro Tips
- ✓Sear meat at 400°F+ for 3-4 minutes per side before braising to develop a Maillard crust that adds 30-40% more savory depth to the braising liquid through caramelized proteins.technique400°F, 3-4 minutes per side
- ✓Add tomato paste and mustard after searing the meat but before deglazing, then cook for 2-3 minutes to caramelize their sugars and reduce acidic bite that can toughen meat during the 45-minute braise.timing2-3 minutes
- ✓Use a 1:1 ratio of braising liquid to meat by weight (500ml liquid per 500g meat) so pressure cooker steam circulates properly; too much liquid dilutes flavor by 25-35% and prevents proper pressure seal.ingredient1:1 ratio by weight
- ✓Cut red onions into 1-inch chunks and add them in the final 15 minutes of cooking to preserve their structure and sweet sulfur compounds, which break down into bitter compounds after 20+ minutes at pressure.timingFinal 15 minutes
- ✓Release pressure naturally for 10 minutes after cooking stops before quick-releasing, allowing collagen-to-gelatin conversion to stabilize; rushing release drops temperature 40-50°F and can cause meat fibers to seize and expel retained moisture.timing10 minutes natural release