Meltingly Tender Asado (Slow Roasted)

“Asado” is the South American word for meat barbequed on a grill over hot coals. The most popular cut of meat to grill for asado is beef rib. Morcilla (blood sausage), chorizo (spicy beef and pork sausage), spatchcocked chicken, and suckling pigs can make an appearance from time to time, depending on the occasion. Asado is traditionally served with Chimichurri (herb & vinegar sauce) and Tomato Salsa. I will post recipes for both condiments tomorrow and the day after.
The alpha male traditionally grills the asado and the women organize the condiments and salads. As I am (insert sarcastic gay accent) so butch and masculine, you can probably figure out which task I assumed when I lived at home.
I wouldn’t have the slightest clue how to light a fire, heat coals or stand by an outdoor barbeque with tongs in hand turning pieces of beef ribs and sausages. Maybe one day my father will teach me how to be a “real” man…
Actually I don’t even like eating asado. I find the traditional Argentine cut of beef ribs unappetizing- too much fat, too much gristle, too much bone and not enough tender meat. But Argentines and Uruguayans love it. So who am I to argue with millions of fanatical South Americans over their beloved national barbeque?
My version, I must admit, is more “Domestic God” than “Gaucho”. I prefer to slow roast my beef ribs in the oven- the result being meltingly tender, slightly sticky meat. My father’s head will probably spin like Linda Blair’s in “The Exorcist” when he reads this. But even though my method is not traditional, I promise it is marvelously tasty.
For this recipe try to find a butcher who cuts ribs the Argentine way- that is cut crosswise, across the bone rather than along the bone (see the picture below).

Components
Per person
1/2 kilo Argentine style beef ribs
Sea salt
Olive oil

Process
Heat the oven to 150c.
Season the ribs with salt and drizzle with a touch of oil.
Place the ribs into a baking dish. I use a ceramic dish with a lid. The ribs should fit closely.
Cover the dish with its lid and slow roast for 2 hours. The ribs will be tender (almost be falling from the bones, but not, if that makes sense) and well coloured. If you find the meat hasn’t sufficiently browned, turn the oven to the highest setting and allow the meat to colour and crisp a little.
Serve with Ensalada rusa, Chimichurri and Tomato Salsa.

Hola!

I am really loving the foods of Spain and Latin America. I just cannot get enough at the moment. So I was really happy to go to the Spanish festival in Melbourne yesterday. The festival was mainly food stores, and most Spanish speaking countries were represented. These are some of the foods I observed-

Cazuela from Spain, both chicken and seafood. This dish translates as casserole, and is similar to Italian cacciatore. It was a tomato based stew garnished with black olives.

Paella from Spain. There were several varieties of this popular rice dish (chicken, seafood and vegetarian). I did not try these because they looked a suspicious shade of Roland Mcdonald yellow. And the price did not seem to justify the artificial hue (or lack of saffron)
Churros from Spain. These are deep fried fritters for dipping into hot chocolate and the Spaniards are very proud of this creation.

Asado and chimichurri (bbq beef ribs and herb condiment) from Argentina. Again these looked a bit dubious and certainly did not validate the $18 a serve.
Choripan or otherwise Chorizo in a bread roll from South America
Churrasco (bbq chicken and beef) from Brazil.

Empanadas (pies) stuffed with beef from Argentina. These were delicious. My partner and I loved these and bought some to take home. (Writing about these gorgeous pies, I could not help the urge to pop one into the oven to heat up and eat).

There were beautiful pastries from South America filled with Dulce de Leche (caramelized milk). I bought a whole tray of these assorted sweets and they were divine.

We also drank refreshing Lemonade from Mexico made with fresh lemons and fourteen herbs.

Going to the festival reminded me of my grandparents paella and I was inspired to make my own. Paella is traditionally made for lunch in a paella pan, over a fire. Paella can be made with anything really. Just keep in mind that it is a rice dish, so more rice than other ingredients. Apart from rice, paella should also contain saffron and pimenton (paprika). Use Spanish calasparra rice and Spanish smoked pimenton for authenticity. You can buy these from Spanish delis.

Paella de campina

Ingredients
800 ml chicken stock (fake is fine)
A big, fat pinch of saffron threads
1 red onion, chopped
½ tsp dried greek oregano
1 tsp fresh thyme
1 garlic clove, finely chopped
50g Spanish jamon (or use prosciutto), cubed
80g Spanish tocino (or use pancetta), cubed
100g semi dried chorizo, papery skin removed and sliced
2 tbsp of extra virgin olive oil
1 tsp Spanish smoked paprika
150g boneless chicken thigh, cut into 2cm cubes
200g calasparra rice
Fresh black pepper
1 garlic clove finely chopped, extra
Freshly chopped black pepper

Method
Heat the stock. Add the saffron threads and let the stock infuse with these golden stamens.

In the meantime prepare the “sofrito”.

Heat the oil with the onion, garlic, oregano, thyme, jamon, tocino and chorizo over a low heat, in a paella pan preferably (mine is about 22cm wide and perfect for this amount. You can also use a wide pan).

Saute gently for about 20 minutes until the onion is golden brown. Do not rush this stage, it is crucial to building the flavour of your paella and will make a big difference. Towards the end of this process add the paprika.

Then add the chicken and the rice.

Pour in the stock, bring to the simmer and cook for about 20 minutes.

Traditionally you are not supposed to stir paella, but I give it a stir half way. and again, towards the end.

It is ready when the stock is absorbed and the rice cooked. There should also be a nice golden brown crust on the base of the pan (this is delicious).

Add pepper and the extra garlic clove. Stir through lightly.

It should not need salt but add it, if it need be.

Sprinkle with parsley. Let it sit for about 5 minutes and eat.

I served this with beetroots marinated with sherry vinegar and and extra virgin olive oil. Yum!