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I cooked Cupim this week.

Cupim is a brazilian cut of meat found in Zebu Ox .

 

 

It's a nicely render fat meat and wonderfull taste, but if cooked in a pan or fast in high temperature, the meat becomes very hard.

The brazilian way to cook cupim is in barbecue grill for several hours envolved in cellophane paper.

I tried in sous vide for the first time and the results was very good.

 

 

 

Cleaning the silver skin and excess fat.

 

 

Front side of the  Cupim have a nice render fat in the meat and the back side is less faty.

 

 

Look the nice fat meat.

 

 

I seasoned with salt, pownder garlic an pownder onion.

 

 

85 celsius degree for 24 hours. I believe that is too much. I want to try 80 degrees for 24 hours.

 

 

After sous vide 250 degrees in the oven. And done.

 

 

 

Served with Farofa de Banana, a tapioca roasted powder with banana, onion, celery, and fried potatoes.  And grilled vegetables in olive oil and salt.

 

 

The result was a melt in mouth meat.

 

http://vid31.photobucket.com/albums/c395/aurote/cupim12_zpsdpewl5fq.mp4

I cooked Cupim this week.

Cupim is a brazilian cut of meat found in Zebu Ox .

 

 

It's a nicely render fat meat and wonderfull taste, but if cooked in a pan or fast in high temperature, the meat becomes  very hard.

The brazilian way to cook cupim is in barbecue griLl for several hours envolved in cellophane paper.

I tried in sous vide for the first time and the results was very good.

 

 

 

Cleaning the silver skin and excess fat.

 

 

Front side of the  Cupim have a nice render fat in the meat and the back side is less faty.

 

 

Look the nice fat meat.

 

 

I seasoned with salt, pownder garlic an pownder onion.

 

 

85 celsius degree for 24 hours. I believe that is too much. I want to try 80 degrees for 24 hours.

 

 

After sous vide 250 degrees in the oven. And done.

 

 

 

Served with Farofa de Banana, a tapioca roasted powder with banana, onion, celery, and fried potatoes.  And grilled vegetables in olive oil and salt.

 

 

The result was a melt in mouth meat.

 

http://vid31.photobucket.com/albums/c395/aurote/cupim12_zpsdpewl5fq.mp4

I cooked Cupim this week.

Cupim is a brazilian cut of meat found in Zebu Ox .

 

 

It's a nicely render fat meat and wonderfull taste, but if cooked in a pan or fast in high temperature, the meat becomes  very hard.

The brazilian way to cook cupim is in barbecue griLl for several hours envolved in cellophane paper.

I tried in sous vide for the first time and the results was very good.

 

 

 

Cleaning the silver skin and excess fat.

 

 

Front side of the  Cupim have a nice render fat in the meat and the back side is less faty.

 

 

Look the nice fat meat.

 

 

I seasoned with salt, pownder garlic an pownder onion.

 

 

85 celsius degree for 24 hours. I believe that is too much. I want to try 80 degrees for 24 hours.

 

 

After sous vide 250 degrees in the oven. And done.

 

 

 

Served with Farofa de Banana, a tapioca roasted powder with banana, onion, celery, and fried potatoes.  And grilled vegetables in olive oil and salt.

 

 

The result was a melt in mouth meat.

 

 

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