- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 860 kcal
Quick summary
“Cupim in the pressure cooker is a practical solution to tenderize this beef cut rich in marbled fat and collagen. Pressure cooking melts the dense fibers of the meat, resulting in falling-apart pieces and a thick, aromatic broth.”
What you need to know
- The initial searing of all sides of the beef hump blocks the natural juices and creates a caramelized base in the pan.
- Pressure cooking for 50 minutes with natural release transforms rigid collagen into gelatinous softness.
- Using the onion and garlic base with water creates a full-bodied and shiny sauce to bathe the meat.
Ingredients
Main
- 1.5 kg of beef hump (cupim) cut into pieces
- 2 medium chopped onions
- 4 cloves garlic, minced
- 2 tablespoons oil
- 1 bay leaf
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 500 ml of water
Instructions
Principal
- In the pressure cooker, heat the oil and brown the meat on all sides.
- Remove the meat and sauté the onion and garlic until translucent.
- Add the meat back to the pan and add the bay leaf, salt, and pepper.
- Pour in the water, closing the pan before it starts to boil.
- When the pressure is high, cook for 50 minutes.
- Turn off the heat and let the pressure release naturally.
- Open the pan, remove the meat, and let it rest for a few minutes.
- Shred or cut the meat to serve, using the broth to drizzle.
Chef's tips
- Brown the pieces of beef hump over high heat without stirring constantly to form a deep and flavorful brown crust.
- Do not force the pressure release with water or a fork; slow cooling allows the fibers to absorb the broth.
- Let the cupim rest for 5 minutes before slicing or shredding so the internal juices don't leak onto the cutting board.
Variations
- Add two tablespoons of concentrated tomato paste and half a cup of dry red wine to the cooking broth.
- Add thick carrot slices and potatoes in the last 10 minutes of pressure cooking for a complete meal.
- Shred the meat completely and mix with the reduced broth in the skillet to create a juicy sandwich filling.
Substitutions
- The beef hump can be replaced by chuck in large cubes, beef brisket, or front muscle with similar pot time.
- Common vegetable oil can be replaced with lard or olive oil to accentuate the rustic notes.
- The bay leaf can be swapped for two sprigs of fresh thyme or a pinch of cumin powder.
How to store
Keep the cupim with the broth in an airtight container under refrigeration for up to 4 days. The fat will solidify on the surface when cooled, making it easy to remove with a spoon before reheating over low heat.
Can it be frozen?
The shredded or chunked cupim with the broth freezes efficiently for up to 3 months in freezer-safe containers. To consume, thaw in the refrigerator overnight and reheat directly in the pan until boiling.
What to serve with
It is the perfect combination for cassava cooked in clarified butter, loose white rice, and carioca beans with thick broth. A watercress salad with red onion slices breaks the greasiness of the meat.
Frequently asked questions
How to know if the cupim is at the ideal point when opening the pressure cooker?
Stick a fork in the center of one of the pieces; it should penetrate with ease without offering any resistance in the fibers.
Can I make the recipe with the whole beef hump piece instead of pieces?
Yes, but the whole 1.5 kg piece will require between 1 hour and 20 minutes to 1 hour and a half under pressure to soften evenly.
What to do if the meat is still firm after 50 minutes?
Close the pot again with the broth and cook under pressure for another 15 to 20 minutes, checking the water level.
Is it possible to degrease the broth formed in the pot?
Yes, after cooling in the refrigerator, the fat rises and hardens on top, just scrape it off with a spoon.
