Cupim Assado
Slow-cooked cupim (beef hump) is the restaurant's specialty. Often served with sides like rice, beans, farofa, and salad.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The introduction of cattle to Brazil by Portuguese colonists in the 16th century laid the foundation for Brazilian barbecue culture. Over time, different cuts of beef were explored, and the 'cupim,' the hump of a zebu breed of cattle, gained popularity for its rich flavor and marbling. The method of slow-cooking reflects the influence of gaucho traditions and the availability of simple cooking techniques.
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Cupim Assado is more than just a dish; it's a central element of Brazilian social gatherings, particularly barbecues (churrascos). It represents abundance, celebration, and communal dining.
Social Gathering
Cupim Assado is often served during 'churrascos' or Brazilian barbecues, which are a cornerstone of Brazilian social life. They are a time for family and friends to come together, share food, and enjoy each other's company.
Regional Variations
While Cupim Assado is popular across Brazil, regional variations exist. Some regions may use different seasonings or cooking techniques. In some regions, it's prepared using special barbecue pits that take up to 12 hours to cook.
Symbol of Abundance
Serving a large cut of meat like Cupim signifies generosity and abundance, reflecting the hospitable nature of Brazilian culture.
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Cupim Assado is characterized by its rich, beefy flavor, enhanced by the slow-cooking process that renders the fat and creates a tender, melt-in-your-mouth texture.
The predominant flavor is intensely beefy, with a slightly sweet undertone from the rendered fat. The marbling throughout the cupim provides a juicy and flavorful experience. Depending on the preparation, seasonings like salt, pepper, garlic, and sometimes herbs can further enhance the natural flavors of the beef. The slow cooking process allows the seasonings to deeply penetrate the meat, resulting in a complex and savory taste.
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Choosing the Right Cut
Select a cupim with good marbling. The fat is essential for flavor and tenderness during the slow-cooking process. Look for a cupim with a firm texture and a healthy pink color.
Slow Cooking is Key
The slow cooking process is crucial to break down the tough fibers in the cupim and render the fat. Low and slow is the mantra - whether you are using an oven, smoker, or a traditional barbecue pit.
Proper Seasoning
Keep the seasoning simple to let the natural beef flavor shine. Generous amounts of salt and pepper are essential. Garlic powder or a simple dry rub can also be used, but avoid overpowering the meat's natural taste.
Resting the Meat
After cooking, let the cupim rest for at least 20-30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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