Mendoza Reserve Asado

Introduction to Mendoza Reserve Asado

Mendoza Reserve Asado is a traditional Argentine dish that holds a special place in the hearts of many. Originating from the beautiful wine region of Mendoza, this dish is a staple at social gatherings, family events, and weekend feasts. Asado, Spanish for "grilled", involves various cuts of meat, often beef, cooked over a charcoal fire or open flame. It's a celebration of flavors and a reflection of Argentina's rich culinary heritage.

The ritual of preparing and cooking Asado is deeply entrenched in Argentine culture. It brings people together and is as much about the process and camaraderie as it is about the food itself. Known for its simplicity and reliance on quality ingredients, a good Asado is marked by perfectly cooked juicy meats and the distinct smoky flavor imparted by the grilling process.

Ingredients

• Beef Ribs - A preferred choice for their rich flavor and tenderness when slow-cooked.
• Short Ribs - Adds depth and complexity to the meat selection with their marbling.
• Flank Steak - Known for its robust flavor and thin, delectable slices.
• Pork Sausage - A juicy addition with a savory taste that complements the beef cuts.
• Chimichurri Sauce - This classic Argentine sauce made with parsley, garlic, vinegar, and oil adds a vibrant kick.
• Olive Oil - Used in marination and to coat the grill for a non-stick surface.
• Sea Salt - Enhances the natural flavors of the meat.
• Black Pepper - Provides a mild heat and aroma.
• Red Wine - Often used in marinating the meat, adding a complexity to the flavor profile.
• Charcoal - Essential for the authentic Argentine grilling experience.

Preparation

Step 1: Preparing the Grill

Setting up the grill is the first step to ensure a successful Asado. Begin by arranging the charcoal in your grill or barbecue pit. Light a fire, allowing the coals to reach a smoldering grey, which indicates they are ready for cooking.

Step 2: Marinating the Meats

While the grill is heating up, take the beef ribs, short ribs, and flank steak, and coat them with a mixture of olive oil, sea salt, black pepper, and a splash of red wine. Let the meats marinate for at least an hour. This process allows the salt to deeply penetrate, enhancing the inherent flavors of the beef.

Step 3: Preparing the Sausages

For the pork sausage, a simple rub of sea salt and black pepper is sufficient. These sausages will burst with flavor and juice when grilled.

Cooking Process

Step 1: Grilling the Meats

With the coals at the right temperature, place the marinated beef ribs and short ribs onto the grill. Cook slowly to render the fat and make the meat tender. The key is patience, allowing the flavors to develop over time.

Step 2: Timing the Cooking

Once the ribs are off to a good start, add the flank steak to the grill. Grilling time may vary depending on the cut and thickness of the meat. Use a cooking timer to ensure precise timing for each specific cut. Generally, flank steak benefits from a quicker cooking time due to its thinness.

Step 3: Sausages and Finishing Touches

Add the pork sausage to the grill once the other meats are close to being done. Sausages cook relatively quickly and should be turned frequently to prevent burning. When all the meats are cooked to your liking, allow them to rest for a few minutes before serving.

Serving and Enjoying Mendoza Reserve Asado

Once the meats are perfectly cooked, serve them on a large platter. Garnish with fresh chimichurri sauce, which complements the grilled flavors beautifully. The vibrant mix of herbs, vinegar, and garlic in the chimichurri cuts through the richness of the meat, adding a refreshing note with every bite.

Traditionally, Asado is enjoyed with family and friends, accompanied by a selection of Argentine sides such as grilled vegetables, crusty bread, and of course, a robust red wine from the Mendoza region. The combination of flavors, the aroma of the grilled meats, and the joyful company around you create an unforgettable culinary experience.