This type of cooking on firewood flames is a tradition in this region. It is made on an iron cross staked on ground, surrounded by hot carbons which allow to show the magic alchemy of meat, after the right time of slow cooking. A tasty and tender barbecue is the result that attracts every person who visits this zone.
for 12 portions
| n/a | SEA (MEDIUM GRAIN) |
| 10 kg. | MEAT (RIBS) |
Mixed salad
| 2 kg. | LETTUCE |
| 3 kg. | TOMATO |
| 1 kg. | ONION |
| n/a | SALT |
| n/a | OIL |
| n/a | VINEGAR |
Native sauce
| 1200 cc. | OIL |
| 6 cloves | GARLIC |
| 1200 g. | ONION |
| 400 g. | RED BELL PEPPER |
| 400 g. | GREEN BELL PEPPER |
| 400 g. | YELLOW BELL PEPPER |
| n/a | PARSLEY |
| 120 g. | TOMATO |
| 800 cc. | VINEGAR |
Ribs
The best way to prepare the fire is placing a base of quebracho tree, wood that gives a lasting fire and on top make a sort of Indian tent with eucalyptus lumbers, which will give a bigger flame, necessary to roast. Make 5 vertical cuts in ribs in the bone side to mark it. Spread both sides of the ribs with sea salt, place in the cross and finally on fire at an approximate distance of 60 centimeters. Cooking time will be different according to the size of the ribs and the flames intensity. For ribs of 10 kilos, it will approximately take 2 hours in one side and 45 minutes in the other one, depending of the desired doneness.
** Native sauce**
Peel tomatoes and remove seeds. Slice onions, bell peppers and tomatoes in Brunoise and season. Finish with oil and vinegar.
Mixed salad
Wash lettuce and tomatoes. Cut. Peel and cut onion in Julienne, then mix with lettuce and tomato. Tune with oil, vinegar and salt.
Ribs must be cooked first from the bone side at high fire so as to let out the grease and then with low fire till the end of the cooking. You will know that it is ready when you stretch with your hand one rib and it comes out clean. Native sauce lasts in a closed flask up to 5 days in the fridge.
The bovine meat of Argentina is world famous for its taste and texture. These features come from the raising of cattle in an extensive way and in open country. They can be cooked in many different ways and the most traditional one is the barbecue.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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