How to prepare two typical gaucho dishes BARBECUED BEEF 4 pounds [2 kg] beef, 2 1⁄4 cups [18 oz.; 500 g] pickling salt Skewer the meat, and sprinkle it with salt. Place the meat on the fire. Keep the fatty side down until it browns; then turn it over. Make sure the beef has some fat, for as it melts, it penetrates the meat, making it tastier and more tender. Proceed the same way with pork, poultry, or lamb.—Serves four. CARRETEIRO RICE WITH SALTY SUN-DRIED BEEF 18 ounces [500 g] of sun-dried beef, 1 3⁄4 cups [7 oz.; 200 g] chopped onions, 1⁄4 cup [2 oz.; 60 ml] oil, 2 1⁄2 cups [20 oz.; 600 ml] water, 2 1⁄2 cups [18 oz.; 500 g] uncooked rice, 2 garlic cloves chopped Wash the sun-dried beef, and soak it in water for eight hours or so. Change the water several times during this period. Chop the beef into small pieces, braise it in a pan with oil, garlic, and onion. Add uncooked rice to the braised meat, and stir well. Add water, and bring the mixture to a boil. Then reduce the heat, and let the mixture simmer, stirring once in a while so that it will cook evenly. When the rice is done, fluff it with a fork and serve it with beans.—Serves four. Awake 05 7/8 pp. 24-27
Posted on: Wed, 06 Nov 2013 18:28:27 +0000
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