Pashtun-style Roasted Cupim

Ingredients

In this Pashtun adaptation of the Brazilian cupim, we incorporate Pashtun spices such as coriander, cumin, turmeric, and cardamom to infuse the meat with aromatic flavors. The slow-roasting technique remains the same, ensuring the tenderness of the cupim. This fusion of cuisines creates a unique and delightful dish that combines the best of both Brazilian and Pashtun flavors. We alse have the original recipe for Cupim, so you can check it out.

• 1 cupim (approximately 2 kg / 4.4 lbs) 1 cupim (approximately 2 kg / 4.4 lbs)
• 2 tablespoons coriander powder 2 tablespoons coriander powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the coriander powder, cumin powder, turmeric powder, cardamom powder, minced garlic, vegetable oil, and salt to create a marinade.
3. 3.
   Rub the marinade all over the cupim, ensuring it is evenly coated.
4. 4.
   Place the cupim in a roasting pan and cover it with aluminum foil.
5. 5.
   Roast the cupim in the preheated oven for approximately 4 hours, or until the meat is tender and easily pulls apart.
6. 6.
   Remove the foil and increase the oven temperature to 220°C (430°F).
7. 7.
   Return the cupim to the oven and roast for an additional 15-20 minutes, or until the top is golden brown and crispy.
8. 8.
   Remove the cupim from the oven and let it rest for 10 minutes before slicing.
9. 9.
   Serve the Pashtun-style Roasted Cupim hot and enjoy!

Treat your ingredients with care...

• Cupim — Cupim is a unique cut of beef that comes from the hump of the Zebu cattle. Its marbling and tenderness make it perfect for slow-roasting. If cupim is not available, you can substitute it with beef chuck roast for a similar texture and flavor.

Tips & Tricks

• For an extra layer of flavor, marinate the cupim overnight in the refrigerator.
• Baste the cupim with its own juices every hour during the roasting process to keep it moist and flavorful.
• Serve the Pashtun-style Roasted Cupim with a side of traditional Pashtun bread, such as naan or roti, to soak up the delicious juices.

Serving advice

Slice the Pashtun-style Roasted Cupim into thick slices and serve it as the centerpiece of a meal. Accompany it with traditional Pashtun side dishes and bread for a complete and satisfying dining experience.

Presentation advice

Arrange the slices of Pashtun-style Roasted Cupim on a platter, garnished with fresh herbs such as cilantro or parsley. The golden brown crust and tender meat will make for an enticing presentation.