1 cupim, 2 kg with fat
For the wine sauce
1 large red pepper
1/4 cup of olive oil
1/2 cup of white wine vinegar or dry white wine
2 bay leaves
4 cloves of garlic
2 finger peppers without seeds
1 sprig of thyme
5 large onions, cut into 4 parts
1/4 cup of cognac
Salt to taste
1 cupim, 2 kg with fat
For the wine sauce
1 large red pepper
1/4 cup of olive oil
1/2 cup of white wine vinegar or dry white wine
2 bay leaves
4 cloves of garlic
2 finger peppers without seeds
1 sprig of thyme
5 large onions, cut into 4 parts
1/4 cup of cognac
Salt to taste
Slice the pepper into strips and mix all the ingredients for the wine sauce
Let the cupim marinate for a day or two
The next day, remove the meat (reserve the wine sauce) and place it in a large skillet with a heavy bottom (preferably iron)
Cook over low heat, stirring occasionally to brown all sides
To facilitate this process, place a metal or asbestos sheet under the skillet to maintain a low temperature and allow the meat to brown slowly, releasing all the fat
Discard the fat that the meat releases
After the meat is fully browned and free of fat, take the cognac and warm it in a shell over the flame
When it catches fire, pour it into the skillet with the cupim
Let the meat flambe until the flames die down
Add the onions from the wine sauce to the skillet, along with the pepper, thyme, and reserved liquid
When the meat is tender, add the liquid gradually and cook for 3 hours with the skillet covered or until the meat is very tender
Slice into thick slabs and serve
Serve hot
A serving size yields 10 portions
Each portion contains approximately 340 calories.
