Slow-Roasted Cupim with Chimichurri Sauce

Ingredients

• 1 cupim (approximately 2.5 kg / 5.5 lbs) 1 cupim (approximately 2.5 kg / 5.5 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped 1/4 cup fresh oregano, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/2 cup olive oil 1/2 cup olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a small bowl, combine the minced garlic, cumin powder, paprika, salt, and pepper to create a spice rub.
3. 3.
   Rub the spice mixture all over the cupim, ensuring it is evenly coated.
4. 4.
   Place the cupim in a roasting pan and cover it tightly with aluminum foil.
5. 5.
   Roast the cupim in the preheated oven for approximately 4-5 hours, or until the meat is tender and easily pulls apart.
6. 6.
   While the cupim is roasting, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, salt, and pepper. Mix well to combine.
7. 7.
   Once the cupim is cooked, remove it from the oven and let it rest for 10 minutes.
8. 8.
   Slice the cupim against the grain into thick slices and serve with the chimichurri sauce on the side.

Treat your ingredients with care...

• Cupim — Slow roasting is essential to achieve the desired tenderness. Make sure to cover the cupim tightly with aluminum foil to retain moisture during the long cooking process.

Tips & Tricks

• For an extra burst of flavor, marinate the cupim in the spice rub overnight before roasting.
• If you prefer a spicier kick, add a pinch of chili flakes to the spice rub.
• Make extra chimichurri sauce and store it in the refrigerator for up to a week. It can be used as a versatile condiment for other dishes.
• Serve the cupim with a side of Brazilian-style rice and black beans for a complete and authentic Brazilian meal.
• Leftover cupim can be used in sandwiches or tacos for a delicious next-day meal.

Serving advice

Serve the slow-roasted cupim with chimichurri sauce on the side. Garnish with fresh parsley for an added touch of freshness. Accompany the dish with traditional Brazilian sides like rice, black beans, and farofa (toasted cassava flour).

Presentation advice

Arrange the sliced cupim on a platter, drizzle some chimichurri sauce over the top, and sprinkle with fresh parsley. Place a small bowl of chimichurri sauce on the side for dipping. Serve with the suggested side dishes for an authentic Brazilian presentation.