Brazilian Beef Cupim Recipe (No Grill Needed!)
Learn how to cook a tender and juicy Brazilian Beef Cupim Recipe with easy steps and real kitchen tips. A must-try comfort dish from Brazil!
Ingredients
For The Marinade:
- 1 green bell pepper chopped
- 1 large onion chopped
- 4 garlic cloves
- 1 jalapeño optional, seeded for less heat
- 1 tbsp white wine vinegar
- 1/4 cup neutral vegetable oil
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 to 2 kg cupim or chuck roast if cupim isn't available
To Cook The Marinated Meat:
- 1/4 cup brandy or cognac
- 2 cups light beef stock
- 1 tbsp cornstarch optional, for thickening
- Salt to taste
Instructions
Step 1: Prepare The Marinade
- In a blender or food processor, blend green bell pepper, onion, garlic, jalapeño, vinegar, oil, bay leaves, thyme, oregano, salt, and black pepper into a chunky paste.
- Tip: Don’t over-blend—you want it saucy, not watery.
Step 2: Marinate The Meat
- Place the cupim or chuck roast in a large bowl or sealable bag. Rub the marinade generously over the meat, making sure it's well-coated. Cover and refrigerate overnight, or for at least 6 hours.
- Tip: Marinating overnight really helps the flavors soak deep into the meat.
Step 3: Sear The Meat
- Remove the meat from the fridge 30 minutes before cooking to bring it to room temperature. Heat a large, heavy pan (I use a Dutch oven) over medium-high heat. Sear the meat on all sides until browned, about 3–4 minutes per side.
Step 4: Deglaze And Braise
- Once the meat is seared, pour in the brandy or cognac to deglaze the pan. Let it simmer for a minute. Add the beef stock, cover the pan, and lower the heat. Let it braise on low for about 5 hours, or until fork-tender.
- Tip: Check occasionally and add more beef stock if the pan gets dry.
Step 5: (Optional) Thicken The Sauce
- If you want a richer gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir into the pan juices. Let it simmer for 5–10 minutes until slightly thickened.