The Sydney Morning Herald logo
Advertisement

Recipes for a South American barbecue

Oscar Gorosito

Salmuera and chimichurri will be used at the Flamin Asado Saturdays events at Bridge St Garage as part of Good Food Month.
Salmuera and chimichurri will be used at the Flamin Asado Saturdays events at Bridge St Garage as part of Good Food Month.Supplied

The Bridge St Garage team will be serving up a barbecue feast during Good Food Month. Executive chef Oscar Gorosito says the menu will include a cut of meat from Argentina called Vacio and another from Brazil known as Pichana. These will be served with chimichurri and brushed with Salmuera, recipes below.

​Salmuera

This is used for flavouring and brushing big pieces of meat cooked over charcoal for a long period of time. Mostly used for lamb when cooked in a cross or a whole beef rib cage in the cross too. We will be using it for this particular event to add more flavour to our meat. The other traditional way is salting meat for 1 hour before putting it over the charcoals.

Ingredients

Advertisement

1 cup water

1 tbsp salt

2 bay leaf

1 rosemary stem

1 tsp dry chilli

Advertisement

2 garlic cloves

1 tbsp lard

Method

In a small pan heat the water and dissolve the salt. Once the salt has dissolved, turn the head off and add all the other ingredients. Let it cool to room temperature. Do not put in the fridge the lard will solidify. This dish needs to be kept at room temperature.

It will give flavour, salt and crispness to the meats while cooking. If you don't wish to use lard you can use other types of fats such as oil or clarified butter.

Advertisement

Chimichurri

Ingredients

1 cup water

1 tbsp salt

5 garlic cloves, peeled

Advertisement

2 tsp dried chilli

1/4 cup red wine vinegar (60 to 80 ml)

1/2 cup olive oil (125 to 150 ml)

1 onion

2 tsp paprika

Advertisement

1 lemon

Herbs: Oregano and parsley. If you are using dry herbs, use 1.5 tbsp of each and adjust to taste. If you are using fresh herbs, use 1 cup each.

Method

In a small pan heat the water and dissolve the salt. Once the salt has dissolved, leave the pot to cool.

Finely chop the onion and garlic, and place in a bowl. Add the juice of half a lemon (this will help cook the onion and the garlic a little bit before you add the rest to the mix).

Advertisement

In a bowl combine the cooled salted water, vinegar, oil, dried chilli, paprika and mix with a whisk. (If you are using dry herbs add them to the mix now so they start to hydrate and flavour the mix.

Add the chopped onion and garlic. If you are using fresh herbs add them after this point so they keep their vibrant green colour.

Rest for one hour the fridge.

Flamin' Asado Saturdays, Bridge St Garage, Ground Level, 17-19 Bridge Street, Sydney, Oct 10 and 17, 6pm - 11pm, $45. sydney.goodfoodmonth.com

From our partners

Advertisement
Advertisement