In a vineyard the guests are surprised when from a great pack of dough cooked in a clay oven, it shows this tender meat, spicy and juicy. It goes with roasted chili, and of course, a glass of good wine
for 4 portions
| 2 kg. | BOVINE MEAT (brisket or marotilla) |
| 2 spoonfuls | CHIMICHURRI |
| 3 cloves | CHOPPED GARLICS |
| 100 cc. | SUNFLOWER OIL |
| 30 cc. | WINE VINEGAR |
| n/a | SALT |
| n/a | PAPRIKA/OREGANO/CHILI |
| 2 spoonfuls | CHOPPED PARSLEY |
| 200 cc. | WHITE WINE |
DOUGH
| 1 kg. | FLOUR 0000 |
| n/a | SALT |
| 600 cc. | WATER |
GARNISH
| 2 units | SWEET CHILI PEPPER |
| 2 units | ONIONS |
| 1 bulb | GARLIC |
| n/a | SALT AND OLIVE OIL |
| 2 units | GREEN CHILI |
| n/a | GREEN BOUQUET (arugula, lettuce butterhead and curled-leaved) |
Dough meat
Chopped parsley and garlic very finely, mix with all ingredients of chimichurri, till making the base of marinade. Cut meat in regular pieces, place on a recipient and marinate with chimichurri during 6 hours, in the refrigerator. Make a crown with the flour, add salt and water. Make a simple dough. Let it rest 30 minutes and stretch. Place the dough in a deep baking sheet and put meat and the marinade juice, cover meat with the mass (like a tart). Cook in a pre-heated oven at 180ºC. for 2 and ½ hours.
** Garnish**
Roast the whole vegetables in coil during 25 minutes and rotating vegetables so cooking be uniform. Clean the burned skin of vegetables, cut in Julienne, season with salt and olive oil. It can go with a green bouquet as desired.
Presentation
Remove meat from the dough carefully (because the external part could be burned and must not go to the guest’s dish). Place the meat portion in a casserole or in a recipient made of dough with the cooking juice, join the chosen garnish.
Barbecued meat with the skin is the cradle of the dough meat, the skin is replaced for a simple dough which serves to contain the cooking juices and to get a very cooked and tender meat
In different areas of Cuyo, bovine cattle develops in an extensive way, in green fields. The pastures give the meat a special flavor which can be appreciated in their various preparations. But it is in barbecues with wood of the wine branches, where it shows off.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book