ARGENTINA CHILE PARAQUAY URUGUAY
The grill parties of Argentina and Uruguay are now a modern philosophy. Fueled by the heat of the moment and the passion of people who desire perfectly cooked aromatic beef along with blood (morcilla) and pork sausages (chorizo), offal, salami, cheese and a spicy condiment called chimichurri, the asado is a total experience throughout south America, and now popular elsewhere.
The choice of cuts include flank and rib-eyed steak, tenderloin and the general favourite – short ribs, salted before grilling. Kidneys, sweetbreads are also a feature, cooked to a crisp, dressed with lemon juice. The sausages are served with baguettes. Provolone (provoleta) cheese is melted on tin foil. A green salad is an accompaniment. Other meat is used across south America, from chicken to goat, lamb to pork.
The marinade or seasoning is a personal and regional. In Argentina it might be nothing more than coarse salt, in Venezuela it is salt seasoned with spices and in Mexico the seasoning will be ancho and chipotle chillies.
The authentic asado is a wood fire with some charcoal to hold the heat when it becomes red-hot, moved under a iron grill (parrilla). Argentinans use pine cones to ignite the fire. They also hold the heat.
Chimichurri is a favoured accompaniment in Argentina. With a parsley base, this sauce is enhanced by garlic and the typical spices that go into a dry adobo.
- 125 ml olive oil
- 100 g parsley
- 5 garlic cloves, minced
- 45 ml balsamic vinegar / white wine vinegar
- 45 ml grape vinegar
- 1 tsp adobo spice mixture (see adobo dry, below)
- 1 tsp red pepper flakes Salt
Meat and Sausages
- 2 kg short ribs
- 600 g large blood sausages
- 600 g large paprika-flavoured pork sausages
- 45 ml olive oil
- 400 g onions, sliced
- 400 g tomatoes, chopped
- Head of lettuce, sliced
- 60 ml olive oil
- 30 ml white wine vinegar
Dress the ribs with coarse salt. Light the fire with the cones, add small branches, and then thick logs. Burn until the wood has turned to hot embers. Move embers under the grill. Place the ribs on the grill, smear with oil, cook for about 45 minutes each side depending on the thickness of your ribs and the heat from the embers. Place the sausages alongside, turning until cooked.
Serve with salad the the parsley spice mixture.
Adobo (Wet – Marinade)
- 750 ml Malbec wine
- 250 ml wine vinegar
- 200 g onion, puréed (optional)
- 90 g smoked paprika
- 1 bulb garlic
- 60 ml grape vinegar
- 60 g oregano stalks and leaves
- 30 ml olive oil
- 30 g salt
- 30 g thyme stems and leaves
- 5 g rosemary sprigs and spears
Adobo (Dry – Rub)
- 1 tbsp black pepper, ground
- 1 tbsp mustard, ground
- 1 tbsp paprika, hot, ground
- 1 tbsp oregano, dried, ground
- 1 tbsp salt
- 1 tbsp thyme
INDIGENOUS INGREDIENTS = Adobo Spice Mixture | Beef | Blood Sausages | Chorizo | Malbec Wine