Baked Beef Hump – Juicy and Irresistible!

A perfect recipe for those who love tender and flavorful meat! Prepare this baked beef hump and be amazed by the result.

📝 Ingredients

• 2 kg beef hump (cupim)
• ½ cup dry red wine
• 8 crushed garlic cloves
• 1 chopped onion
• 6 boiled potatoes
• 3 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 1 tbsp salt
• 1 tsp spicy paprika
• 1 tsp vinaigrette seasoning
• 1 tsp chimichurri seasoning
• 1 tsp fine herbs
• 1 tsp red pepper flakes
• Bay leaves to taste

Marinade and Meat Preparation:

1. Poke holes all over the beef hump with a sharp knife to allow the seasoning to penetrate well.
2. In a bowl, mix the onion, garlic, fine herbs, chimichurri, vinaigrette seasoning, paprika, Worcestershire sauce, and red pepper flakes.
3. Add the red wine and mix well.
4. Pour the marinade over the meat, mix thoroughly, and refrigerate overnight.

Pressure Cooking:

1. The next day, add salt and mix again.
2. Place the beef hump in the pressure cooker, add the marinade and bay leaves.
3. Add enough water to cover the meat, close the lid, and cook for 40 minutes after reaching pressure.

Roasting and Finalizing:

1. Release the pressure naturally and transfer the meat to a baking dish lined with lightly oiled aluminum foil.
2. Coat the boiled potatoes with the cooking broth and place them next to the meat.
3. Drizzle some broth over the meat and bake in a preheated oven at 180°C (350°F) for about 40 minutes.
4. Thicken the remaining broth in the pressure cooker with cornstarch, stirring for 2 minutes over low heat.
5. Remove the meat from the oven, drizzle with the sauce, and serve immediately!

Extra Tips

✅ Marinate the meat for at least 12 hours for a more intense flavor. ✅ For a smoky touch, finish the beef hump on a grill for a few minutes before serving. ✅ Serve with white rice, farofa, and vinaigrette for a complete dish!