Brazilian Restaurants Do THIS to Make Cheap Beef Incredibly Tender

In the small family restaurants of Brazil, the cheapest cut in the butcher case comes to the table so tender it falls apart under a fork. No mallet, no powder from a jar, no overnight marinade — just a bottle of light beer, a pressure cooker and a handful of small habits.

In this video I show you why cheap beef turns out tough, how to choose and cut chuck and shank, the beer, lime and garlic marinade (and its time limit), why drying and browning matter so much, how the pressure cooker turns forty minutes into an afternoon of slow cooking, the old Brazilian papaya trick for quick steaks, and the complete recipe for beef in beer with potatoes and carrots. Plus three regional versions: vaca atolada from Minas Gerais, the wine braise of the South and the Northeastern style with annatto and cilantro.

Make it this week with the cheapest chuck in the store and tell me how it turned out in the comments.