Growing up, I used to visit a small Brazilian steakhouse tucked away in our city, and that’s where I had my first unforgettable bite of cupim—slow-cooked beef so tender it practically melted. Since then, I’ve been hooked.
If you’ve never tried a Brazilian Beef Cupim Recipe before, this is the one to start with. Cupim is a marbled, flavorful cut from the hump of Brazilian zebu cattle, and when it’s slow-cooked low and slow with the right marinade, it becomes pure magic.
This dish doesn’t need anything fancy—just a good marinade, time, and the right method. Whether you’re using traditional cupim or subbing with chuck roast, this recipe brings the rich flavors of Brazil right into your kitchen.
I’ll guide you through every step, share a few tips I’ve learned from trial and error, and make sure you feel confident tackling this at home.
Authentic Brazilian Beef Cupim Recipe For Beginners
This Brazilian Beef Cupim Recipe uses a well-marbled cut of meat, slowly cooked until fall-apart tender in a flavorful marinade. Whether you’re using authentic cupim or a chuck roast substitute, it delivers bold Brazilian comfort on a plate.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Cuisine: Brazilian
- Course: Main
- Difficulty: Medium
- Yield: Serves 6
- Calories: ~480 per serving
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
Ingredient Notes:
- Cupim Substitute: If you can’t find cupim, chuck roast is your next best option. It has similar marbling and works beautifully with slow cooking.
- Jalapeño: You can leave this out if you want zero heat.
- Brandy or Cognac: This adds richness to the pan juices, but you can skip it if needed.
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.
What Does Cupim Taste Like?
Cupim has a buttery texture and a deep, meaty flavor thanks to the generous marbling. It’s not a lean cut, but that fat is what makes it so juicy and satisfying after a long cook. The result is rich, beefy, and tender enough to cut with a spoon. It’s one of Brazil’s most beloved meats for a reason.
Pairing & Serving Suggestions
Cupim pairs beautifully with:
- Farofa (toasted cassava flour)
- White rice
- Grilled veggies
- Simple vinaigrette salad
- A light Malbec or cold beer to balance the richness
To serve, slice thick portions of the meat and spoon some of the pan juices over the top.
Tips For The Perfect Brazilian Beef Cupim Recipe
- Low and Slow: Don’t rush this. Cupim turns from tough to tender over several hours.
- Marinade Time: Overnight marination gives the best flavor.
- Pan Choice: Use a heavy-bottomed pot like a Dutch oven for even heat.
- Skim Fat: If the fat content gets too high in the pan, skim off a bit during cooking.
Personal Touch
The first time I cooked cupim at home, I remember thinking, “Did I mess this up? It’s still tough!” But I stuck with it—and at hour five, it transformed.
Now, it’s something I make when I want to slow down and feed people I care about. It smells like Sunday dinners, feels like home, and tastes like something truly special.
Frequently Asked Questions
Can I Make This In A Slow Cooker?
Yes! Sear the meat first, then cook on low for 8–9 hours with the marinade and beef stock.
What’s A Good Substitute For Cupim?
Chuck roast is your best option. It has enough marbling to stay moist during long cooking.
Is Cupim Fatty?
Yes, but that’s what makes it so tender. You can trim some fat after cooking if needed.
Can I Freeze Cooked Cupim?
Definitely. Slice it, let it cool, and freeze with some pan juices in an airtight container.
Can I Use Red Wine Instead Of Brandy?
Yes, though it’ll taste a bit different. Red wine adds acidity, while brandy adds warmth and depth.
If you’re ready to try something new that’s simple, comforting, and rich in flavor, this Brazilian Beef Cupim Recipe is worth every minute.
Don’t be afraid of the long cook time—it does all the work for you. Give it a shot, and let me know how yours turns out in the comments! If you loved this, check out more Brazilian-inspired recipes on Naznin’s Kitchen. Happy cooking!
Brazilian Beef Cupim Recipe (No Grill Needed!)
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.
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