Cupim
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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Cupim's history is intertwined with the expansion of cattle ranching in Brazil, particularly in the central-western region. The dish evolved as a way to utilize less desirable cuts of beef, transforming them into a culinary delight through slow cooking methods. The influence of indigenous cooking techniques, combined with Portuguese and African culinary traditions, likely contributed to the dish's development.
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Cupim is a popular dish often served at Brazilian barbecues (churrascos) and family gatherings. It is considered a special cut of beef, prized for its unique flavor and texture. Sharing Cupim is a symbol of hospitality and celebration.
Churrasco Staple
Cupim is frequently featured at churrascos, where it is slowly cooked over an open flame or in a smoker. It's considered a delicacy among barbecue enthusiasts.
Regional Variation
While popular throughout Brazil, Cupim is particularly associated with the states of Mato Grosso do Sul, Goiás, and Minas Gerais, regions with a strong cattle ranching heritage.
Social Gathering Food
Serving Cupim often signifies a special occasion and the host's desire to provide a memorable culinary experience for their guests.
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Cupim is known for its rich, beefy flavor and incredibly tender texture. The marbling of fat throughout the muscle contributes significantly to its succulence and depth of flavor.
The primary flavor is intensely beefy, enhanced by the slow cooking process that renders the fat and allows it to permeate the meat. Common seasonings include salt, pepper, garlic, and sometimes a touch of paprika or other spices. The rendered fat imparts a buttery richness, while the long cooking time breaks down the tough muscle fibers, resulting in a melt-in-your-mouth texture.
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Low and Slow
Cook Cupim at a low temperature (around 250-275°F or 120-135°C) for an extended period (4-6 hours) to ensure it becomes incredibly tender.
Fat Side Up
When cooking on a grill or in a smoker, place the Cupim with the fat cap facing up. This allows the fat to render down and baste the meat as it cooks.
Resting Period
Allow the Cupim to rest for at least 30 minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender cut.
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