Hump Stuffed with Garlic, Bacon & Green Olives

Name: Hump Stuffed with Garlic, Bacon & Green Olives (Cupim com Alho, Bacon e Azeitona Verde)
Cuisine: Brazilian
Ingredients: 4 lb 8 oz (2 kg) hump (or chuck crest); 4 lb 8 oz (2 kg) hump (or chuck crest); ½ pineapple, peeled and chopped; 3 garlic cloves; 9 fl oz (250 ml) milk; 9 fl oz (250 ml) water; 1 teaspoon cracked black pepper; rock salt; 1 garlic bulb, peeled; 7 oz (200 g) bacon slices, diced; 20 green olives, pitted

Cupim com Alho, Bacon e Azeitona Verde

Preparation info

Serves
8

Difficulty
Easy

Appears in

Braza

By Andre Felicio

Published 2016

About

Hump is certainly not very common in butcheries around the world, but in Brazil it sure is. It comes from the “Zebu” or Brahman breed, which is basically the most common type of cattle you will find in Brazil. If you can’t find hump, ask your local butcher to source it for you.

Ingredients

4 lb 8 oz (2 kg) hump (or chuck crest)

Americas
Brazil
Main course
Gluten-free

Method

Using a thin knife, start making holes about 1¼ in (3 cm) deep in the meat. Using your fingers, start stuffing the meat with the garlic, bacon and olives. If the garlic cloves are too large, you can cut them in half.

To make the marinade, blend the pineapple and garlic. Mix in all other ingredients and whisk well.

Place the meat in a glass dish and pour the marinade over the mea