Argentina's iconic slow grilled barbecue — mixed beef cuts, chorizo and morcilla cooked low over wood coals until smoky and tender, served with chimichurri.
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Preparation
- Start a wood fire in your grill and let it burn down to glowing coals.
- Generously salt the beef cuts.
- Place the beef on the grill, starting with the thickest cuts farthest from the coals, and add the chorizo and morcilla once the beef has been cooking for a while.
- Cook, turning occasionally, until the meat reaches your desired doneness — ribs may take up to 2 hours, while thinner cuts cook faster.
- Let the meat rest for about 10 minutes before slicing.
- For a steady heat, use a mix of wood and charcoal — the wood adds flavour while the charcoal holds temperature, and salt the meat just before grilling to keep it moist.
- Serve with chimichurri sauce, a fresh tomato salad and crusty bread, with a robust Malbec to match the rich flavours.
