📝 About This Recipe
Hailing from the heart of Brazilian churrasco culture, Cupim is the distinct hump found on Zebu cattle, prized for its intense marbling and deep, beefy flavor. When slow-roasted to perfection, the heavy collagen and fat transform into a texture so succulent it is often referred to as the 'butter of beef.' This recipe honors the traditional gaucho method, utilizing a long, low-temperature cook to achieve a melt-in-your-mouth interior and a perfectly charred, salty crust.
🥗 Ingredients
The Star
- 5-6 lbs Cupim (Beef Hump) (whole piece, well-marbled)
The Traditional Brine & Rub
- 1/4 cup Coarse Kosher Salt (or Sal Grosso) (traditional Brazilian rock salt is preferred)
- 8 cloves Garlic (smashed into a paste)
- 1 tablespoon Black Pepper (freshly cracked)
- 1 cup Dry White Wine (acid helps break down connective tissue)
- 3 pieces Bay Leaves (crushed)
- 4 tablespoons Unsalted Butter (softened for the final sear)
Chimichurri Accompaniment
- 1 bunch Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano
- 3 tablespoons Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
👨🍳 Instructions
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1
Begin by cleaning the Cupim of any excess silver skin, but leave the thick layers of fat intact as they are essential for moisture during the long cook.
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2
In a small bowl, mix the smashed garlic, coarse salt, and cracked black pepper to create a thick paste.
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3
Using a sharp knife, make small 1-inch deep incisions all over the meat. Rub the garlic-salt paste vigorously into these cuts and across the entire surface of the beef.
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4
Place the meat in a large bowl or heavy-duty bag, pour in the white wine and add the bay leaves. Let it marinate in the refrigerator for at least 4 hours, though overnight is ideal for the best flavor penetration.
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5
Preheat your oven to 300°F (150°C). If using a grill, set it up for indirect low heat.
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6
Prepare a large piece of heavy-duty aluminum foil (or several layers). Place the Cupim in the center and pour a small amount of the marinade over it.
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7
Wrap the meat tightly in at least 4 to 5 layers of foil. It must be completely sealed so the meat steams in its own fat and juices; this is the secret to the 'butter' texture.
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8
Place the foil-wrapped meat on a baking tray and roast for 4.5 to 5 hours. The meat should feel soft and yielding when pressed through the foil.
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9
While the meat roasts, prepare the chimichurri by whisking the parsley, oregano, vinegar, olive oil, and chili flakes together. Let it sit at room temperature.
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10
Carefully remove the meat from the oven and open the foil (watch out for the hot steam!). Transfer the meat to a separate tray, discarding the excess liquid.
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11
Increase your oven temperature to 450°F (230°C) or prepare a hot grill for the final sear.
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12
Brush the softened butter over the exterior of the meat. Roast or grill for an additional 15-20 minutes, turning occasionally, until a deep golden-brown, crispy crust forms.
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13
Remove from heat and let the meat rest for at least 15 minutes. This allows the juices to redistribute so they don't run out when you slice it.
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14
Slice the Cupim against the grain into thin ribbons and serve immediately while hot.
💡 Chef's Tips
If you cannot find Cupim, a highly marbled Point-End Brisket is the closest substitute, though the flavor profile will differ. Never skip the multi-layer foil wrap; if the steam escapes, the meat will become tough and dry rather than tender. Use a meat thermometer to ensure the internal temperature reaches roughly 205°F (96°C) before the final sear for maximum tenderness. For an authentic smoky flavor, add a few drops of liquid smoke to the marinade or use a charcoal grill for the final browning step.
🍽️ Serving Suggestions
Serve with classic Brazilian Arroz Branco (White Rice) and Feijão (Black Beans) to balance the richness. Pair with Farofa (toasted cassava flour) to add a necessary crunch to every bite. A fresh Tomato and Onion Vinagrete salad provides a bright acidity that cuts through the heavy fat of the beef. Pair with a cold Caipirinha or a robust Malbec to complement the intense beefy notes.