Trupicão Mineiro

Indulge in the rich and hearty flavors of "Trupicão Mineiro," a traditional Brazilian cassava soup that hails from Minas Gerais. This dish is a celebration of robust ingredients like beef, pork, bacon, and sausage, all nestled in a creamy cassava broth. The term "trupicão" refers to the chunky, delightful pieces of meat and cassava that are purposefully preserved in the soup for added texture. Perfect for warming up on a cold day, this recipe invites you to a taste of authentic Brazilian cuisine.

Ingredients

🥩 500g cubed beef, coxão duro / outside flat
🧄 1 head garlic, crushed with salt
🧂 1 heaped tablespoon sea salt
🌶️ 1 tablespoon smoked paprika
🍋 1/2 tablespoon lemon pepper, Kapats brand suggested
🍋 Juice of 1/2 lime
🌿 Dash of freshly ground black pepper, via a pepper mill
🍃 2 bay leaves
🍅 3 tablespoons tomato paste, Heinz brand suggested
🧅 1 very large onion, sliced
🧄 1/3 tablespoon colorau, annatto powder
🫒 2 tablespoons olive oil, Gallo brand suggested
🐖 300g cubed pork, pernil / pork leg
🍋 Juice of 1 lime
🧄 1 head garlic, crushed with salt
🧂 1/2 tablespoon sea salt
🌿 Dash of freshly ground black pepper, via a pepper mill
🍃 2 bay leaves
🍅 1 sliced tomato
🌱 1 kg cooked cassava
🥓 200g cubed bacon
🌭 1/2 stick calabresa sausage, approx. 200g
🧅 1 diced onion
🍷 1 cup, 200ml dry white wine (if desired)
🧂 Salt
🌿 Black pepper
💧 Boiling water, sufficient for desired texture
🧄 Chopped chives and green onions, for garnish
🌿 Parsley, for garnish
🐷 Pork rinds (torresmo), for garnish
🌶️ Smoked Tabasco sauce, for optional spice

Instructions

1- Season the Beef:

• Combine 500g cubed beef, 1/2 tablespoon lemon pepper, 1 tablespoon smoked paprika, 1 head crushed garlic with 1 heaped tablespoon salt, and juice of 1/2 lime in a glass bowl.

• Add 1/3 tablespoon colorau and mix thoroughly. Season with black pepper.

2- Season the Pork:

• In another bowl, mix 300g cubed pork, 1 head crushed garlic with 1/2 tablespoon salt, and juice of 1 lime.

• Add black pepper and mix well.

3- Cook the Beef:

• In a pressure cooker, heat 2 tablespoons olive oil.

• Create an onion bed using 1 sliced onion, top with seasoned beef, and lay 2 bay leaves.

• Drizzle 3 tablespoons of tomato paste without stirring. Cook for 15 to 25 minutes after reaching pressure.

4- Cook the Pork:

• Repeat the process with pork, placing it over an onion bed and topping with 1 sliced tomato.

• Cook for the same duration.

5- Shred the Meats:

• Remove and shred both pork and a portion of beef using the hand mixer.

• Keep some beef in chunks.

6- Prepare the Cassava:

• Cook 1 kg cassava until tender.

• Blend 1/3 with 200ml water until smooth, mash remaining for chunkiness.

7- Assemble the Caldo:

• Fry 200g bacon until golden, add 200g cubed calabresa sausage.

• Add 1 diced onion, optional 200ml white wine, and let reduce.

• Combine shredded meats, blended cassava, and chunky cassava in pot. Mix and add boiling water for desired consistency.

• Bring to boil, skimming foam. Season with salt and pepper.

Prep Time: 25 minutes
Cook Time: 15 to 25 minutes per meat, around 30 minutes overall simmering
Total Time: Approximately 1.5 hours
Servings: Serves 6
Calories: 450 per serving
Proteins: 25g per serving
Fats: 30g per serving
Carbohydrates: 35g per serving
Equipment: Glass mixing bowls, Pepper mill, Aluminum pressure cooker, Brinox brand suggested, Hand mixer and Blender, Walita Turbo Precision, Slotted spoon, Clay serving pot, Serving bowls

Cooking Tips

• Ensure some cassava and meat chunks remain for texture.
• Use low heat when pressure cooking.
• Optional deglazing with wine enriches flavor.

#brazilian #cassava #heartymeal #souprecipe #trupicaomineiro #comfortfood #traditional

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Trupicão Mineiro