Cupim
A cut of beef from the hump of zebu cattle, slow-cooked to make it very tender. Often cited as a favorite.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Zebu cattle were introduced to Brazil from India in the late 19th century. The Cupim cut, being unique to these breeds, gained popularity as a more affordable and flavorful alternative to traditional beef cuts. Its slow-cooking method likely evolved from traditional Brazilian barbecue techniques, influenced by indigenous and European culinary practices adapted to the local ingredients and climate.
Cupim is often associated with Brazilian churrascos (barbecues) and gatherings. It represents a communal dining experience and celebrates Brazilian culinary traditions. Its popularity reflects resourcefulness and appreciation for different cuts of meat.
Social Gathering
Cupim is frequently enjoyed during social gatherings, particularly churrascos, where friends and family come together to share food and conversation.
Churrasco Staple
While not always the centerpiece, Cupim is a common offering at churrascarias, showcasing the diversity of Brazilian barbecue.
Celebration of Flavor
Cupim highlights the resourceful use of less common cuts of meat, transforming them into a culinary delight through skillful cooking techniques.
Cupim is characterized by a rich, beefy flavor enhanced by the fat marbling within the muscle. Slow-cooking renders the fat, creating a tender, almost buttery texture.
The flavor profile is primarily beefy and savory. The fat content contributes to a rich, almost sweet taste. Seasonings typically include coarse salt, garlic, and sometimes herbs like rosemary or thyme. The slow-cooking process allows the flavors to meld together, resulting in a deeply satisfying taste. When cooked properly, the exterior develops a smoky crust, further enhancing the overall flavor.
Trimming the Fat
While the fat is essential for flavor and moisture, trimming excess fat on the exterior can prevent flare-ups and ensure even cooking.
Salting
Generously salting the Cupim a few hours before cooking allows the salt to penetrate the meat and enhance its flavor. Use coarse salt for best results.
Slow Cooking is Key
Slow-cooking at a low temperature is crucial for rendering the fat and tenderizing the muscle fibers. Aim for a final internal temperature of around 200-205°F (93-96°C).
Resting the Meat
Allow the Cupim to rest for at least 30 minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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