An iconic cut from Brazilian churrascarias, slow-cooked for hours in a sealed foil packet, then oven-roasted to reveal a crispy crust and incredibly marbled meat.
Ingredients
- 3.5 kg Whole raw zebu hump (cupim)
- 35 g Additive-free coarse grey sea salt
- 8 cloves Purple garlic cloves
- 3 pieces Yellow storage onions
- 1 tsp Whole Tellicherry black peppercorns
- 50 g Unsalted churned butter, 82 % fat
- 2 leaves Dried bay leaves
Method
- Preheat your oven to 160 °C convection.
- Peel the garlic cloves and crush them in a mortar until they form a fine paste. Crush the black peppercorns with a pestle.
- Peel the onions and cut them into thick, even slices.
- Roll out two large sheets of parchment paper in a cross shape on your workspace, then generously back them with several crisscrossed layers of heavy-duty aluminum foil. Place the onion slices and bay leaves in the center to form a roasting bed.
- Pat the zebu hump dry with paper towels. Rub the entire cut with the garlic paste, coarse sea salt and crushed black pepper, making sure to coat every side.
- Place the seasoned meat on top of the onions. Carefully fold the parchment paper around the cut, then tightly fold and seal all the layers of aluminum foil to create a completely airtight packet that will trap the steam.
- Place the packet on a roasting pan and bake on the middle rack. Slow-roast at 160 °C for about 3 hours and 45 minutes, until the meat yields to the pressure of your finger through the wrapping.
- Remove the pan from the oven and increase the temperature to 220 °C on the broiler or high heat setting. Carefully open the top of the packet, watching out for escaping steam, then pull back the aluminum foil and parchment paper to fully expose the surface of the meat.
- Melt the unsalted butter, brush it generously over the top of the roast and baste with a ladle of the cooking juices recovered from the packet.
- Return to the oven uncovered for about 15 minutes, basting once halfway through, until a deep brown, glossy and crispy crust forms.
- Transfer the roast to a cutting board and let it rest for about fifteen minutes loosely tented with a sheet of aluminum foil. Pour the remaining juices and melt-in-your-mouth onions into a serving bowl.
- Slice the meat very thinly against the grain with a sharp knife, then serve immediately with the pan juices and caramelized onions.
Nutrition
Per serving
- Energy
- 1145.8 kcal
- Protein
- 79.05 g
- Carbohydrate
- 1.58 g
- Fat
- 92.61 g
- Fibre
- 0.31 g
- Calcium
- 9.02 mg
- Iron
- 0.16 mg
- Magnesium
- 12.57 mg
