Braised and Roasted Beef Hump
A Brazilian classic that earns its place at any Sunday table — beef hump pressure-cooked with garlic and aromatic spices until meltingly tender, then roasted to a deep golden crust alongside potatoes and sweet caramelized onions. Bold, comforting, and utterly satisfying.
🛒 Ingredients
10 servings
- 2 kg (4.4 lb) beef hump roast (or chuck roast)
- 1/2 cup white wine vinegar
- 3 beef bouillon cubes
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 kg (2.2 lb) potatoes, halved
- 1 large onion, sliced into rings
- 4 garlic cloves
- Water, enough to cover the meat
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
If your pressure cooker is small, cut the beef in half so it fits comfortably.
- 2
Place the garlic cloves, crumbled bouillon cubes, black pepper, cumin, and oregano in the pressure cooker. Add the vinegar and cover the meat with cold water.
- 3
Seal and bring to pressure. Once the valve hisses, reduce the heat and cook under pressure for 1 hour.
- 4
Preheat oven to 180 °C / 350 °F. Carefully remove the beef and place it in a roasting pan with the sliced onion.
- 5
Using the remaining cooking broth, simmer the halved potatoes for 5 minutes, then drain and arrange them around the beef in the roasting pan. Add a ladleful of broth to the pan.
- 6
Roast for 1 hour, basting the meat with the pan juices every 20 minutes until deeply golden and caramelized.
💡 Chef's Tip
Ask your butcher specifically for zebu beef hump — its natural fat marbling makes it uniquely rich. If unavailable, a well-marbled chuck roast works well. Frequent basting is the secret to a juicy interior and irresistible crust.
Similar Recipes
Same category — Meats
🍽️ Complete your meal
More ideas to accompany this dish
