Oven-Roasted Cupim That Falls Apart: Easy & Juicy Recipe

Some cuts require speed.
Others require time.

In Prova e Me Conta #22, the star of the episode is cupim — a traditional Brazilian beef cut known for its rich marbling and bold flavor.

It’s not difficult to prepare. It’s actually simple. It just takes patience.

And the reward? ✨
Meat that falls apart effortlessly, incredibly tender, with an aroma that fills your entire home.

Cupim comes from Zebu cattle and is famous for its heavy marbling. That intramuscular fat slowly renders during cooking, creating exceptional juiciness and buttery texture.

Trust the process. ⏰

🛒 Ingredients

• 🥩 1 whole cupim (about 3–4 lbs)
• 🧂 Seasoned salt to taste
• 🧈 2 tablespoons melted butter
• 📄 Aluminum foil

👩🍳 Instructions

1️⃣ Bring to room temperature

Thaw overnight in the refrigerator. Remove from the fridge 30 minutes before cooking.

Slice lengthwise into two halves.

2️⃣ Season generously

Season evenly on all sides with seasoned salt.

3️⃣ Brush with butter

Brush melted butter over the entire surface to protect the meat while it slowly cooks.

4️⃣ Wrap tightly

Wrap each piece tightly in aluminum foil, shiny side facing inward.

This creates a pressure-like environment inside the oven for slow, even cooking.

5️⃣ Slow roast

Preheat oven to 320°F (160°C).

Place on a rack pan or directly on the oven rack with a tray underneath.

⏳ Roast for about 5 hours.

6️⃣ Brown and serve

After about 5 hours, remove from the oven, carefully open the foil, and return to the oven briefly to brown.

The result? 🥩✨

Fork-tender beef that pulls apart beautifully.

As we say in Prova e Me Conta — it’s not difficult. It just takes time. And it’s absolutely worth it.