Melt-in-Your-Mouth Braised Zebu Hump
This impressive cut of zebu beef is pressure-cooked until incredibly tender, then finished in the oven for a gorgeous caramelized crust. A crowd-pleasing centerpiece that's surprisingly simple to make and packed with deep, savory flavor.
🛒 Ingredients
8 servings
- 1 zebu hump (cupim) about 2 kg (4.4 lbs)
- 1 tablespoon vegetable oil
- 3 tablespoons finely diced onion
- 2 tablespoons minced garlic
- Black pepper to taste
- Salt to taste (about 1 teaspoon)
- 3 beef bouillon cubes
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
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Directions
- 1
Rinse the zebu hump thoroughly under cold water and pierce it all over with a sharp knife so the seasonings can penetrate deep into the meat.
- 2
Heat the oil in a pressure cooker over medium heat. Sauté the onion and garlic for 2–3 minutes until softened and lightly golden.
- 3
Pour in 2 cups of hot water, dissolve the beef bouillon cubes, add the bay leaves and stir to combine.
- 4
Add the whole piece of meat and sear for 1 minute on each side, then pour in enough water to cover the meat by about 2 inches.
- 5
Seal the pressure cooker and cook under pressure for 1 hour and 50 minutes over medium-low heat until the meat is fall-apart tender.
- 6
Allow the pressure to release naturally, then carefully transfer the meat to a lightly oiled oven-safe dish.
- 7
Season generously with black pepper and drizzle Worcestershire sauce evenly over the surface.
- 8
Bake in a preheated oven at 400°F (200°C) for 30 minutes until a deep golden crust forms.
💡 Chef's Tip
For extra tenderness, extend the pressure cooking time to 2 hours 15 minutes. The leftover braising liquid makes an excellent gravy base — just strain and reduce it. Serve with mashed potatoes or roasted root vegetables.
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