Instructions

Dice the meat into 3 x 3 cm. dices and season with salt, pepper and oregano to taste. Damp with the mature rum, soya sauce and the orange juice in a way that it is all covered. Let it marinate for about 30 minutes. Meanwhile, we chop the onion, carrot and the Cuban pepper into fine brunoise. 
Melt a butter tablespoon with a bit of olive oil in a Magefesa Star Pressure Cooker and when browned, poach the onion together with the carrot, the Cuban pepper and the mashed garlic. Take the meat out from the marinade and keep the juice. Add the meat to the pot and sauté over medium-high heat stirring until it begins to get a golden brown color uniformly. Dampen with the orange juice, the rum and the soya in which we marinate the meat and add some broth when necessary until covered. Close the pressure cooker and let it reach maximum pressure over high heat. Reduce the heat to the minimum at this very moment, let it cook for 20 minutes and Set aside.  Wait until pressure is completely released before opening the lid. If we realize that the sauce is a bit light, we may thicken it with some corn torch dissolved into broth or cold water. Serve the meat accompanied by white rice, salad, French fries or boiled potatoes.
The meat is advisable not to be too lean so that the stew is juicy and tasty.

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