Cupim
A cut of beef from the hump of a Zebu cattle, slowly cooked and very flavorful, a typical offer in Brazilian barbecues.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Churrascaria Mão de Vaca
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Zebu cattle, originally from India, were introduced to Brazil in the late 19th and early 20th centuries. Their ability to thrive in the Brazilian climate and their distinctive hump led to the development of Cupim as a prized cut, showcasing the unique flavors and textures of this type of beef. The slow cooking methods employed are rooted in traditional Brazilian barbecue techniques, influenced by gaucho culture and the need to tenderize tougher cuts of meat.
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Cupim is a central feature of Brazilian churrascos (barbecues), representing abundance and celebration. It is often considered one of the more prized cuts, reflecting the Brazilian appreciation for high-quality beef and the art of slow cooking.
Churrasco Tradition
Cupim is almost always prepared in a churrasco, where various cuts of meat are grilled over charcoal. Its presence signifies a special occasion and is often shared amongst family and friends.
Regional Variations
While the basic preparation method remains consistent, regional variations exist in the seasonings and accompanying side dishes. Some regions favor simpler seasonings, while others prefer more elaborate marinades.
Social Gathering
The preparation and consumption of Cupim are intrinsically linked to social gatherings in Brazil. It is a time for people to come together, share stories, and enjoy the communal experience of a delicious meal.
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Cupim is known for its rich, beefy flavor and unique texture resulting from the intramuscular fat marbling within the hump. Slow cooking renders the fat, creating a tender, almost buttery consistency with a pronounced umami taste.
The primary flavor is a deep, savory beefiness, enhanced by the rendered fat that permeates the meat. The slow cooking process allows the connective tissues to break down, resulting in a very tender and moist texture. Some preparations may involve simple seasonings like coarse salt and pepper, letting the natural flavor of the beef shine, while others might include a dry rub or marinade with garlic, herbs, and spices to add complexity.
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Slow and Low Cooking
Cupim requires low and slow cooking to render the fat and break down the connective tissues. Aim for a cooking temperature of around 225-250°F (107-121°C) for several hours until the internal temperature reaches 200-205°F (93-96°C).
Proper Seasoning
While simple seasoning with coarse salt is common, experiment with dry rubs or marinades to add complexity to the flavor profile. Consider using a combination of garlic, herbs, spices, and even citrus juice.
Resting is Key
After cooking, allow the Cupim to rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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