South_American
South American - Argentinian and Uruguayan Asado
Parrillada Mixta with Short Ribs, Chorizo and Sweetbreads
Chef's Menu Description
Tender, fall-off-the-bone ribs dry-rubbed with signature spices and basted on the grill with a sticky, caramelised glaze.
Ingredients
- • 800g prime Argentinian beef (bife, vacio, tira), pork, or chorizo
- • 2 tbsp coarse sea salt (sal parrillera)
- • 1/2 cup extra virgin olive oil and 1/4 cup red wine vinegar
- • 1 cup fresh flat-leaf parsley and 4 garlic cloves, minced
- • 1 tbsp dried oregano and crushed ají molido
- • Accompaniments: fresh chimichurri, salsa criolla, and crusty bread
Preparation Steps
1
Phase 1
Season cuts with coarse parrillera salt; whisk fresh chimichurri.
2
Phase 2
Cook over moderate charcoal/wood embers on the parrilla until charred and juicy.
3
Phase 3
Rest on a wooden cutting board for 8 minutes.
4
Phase 4
Slice against the grain and dress with chimichurri or salsa criolla.
5
Phase 5
Serve hot with grilled provoleta, ensalada mixta, or crusty pan de campo.