Christmas miracle

Meat grill for a large company

Passing the gallery

A photo: Sergey Morgunov

Text: Julia Sakharova

Stylist: Fatima Cagolova

Magazine: Decor N1 (145) 2010

Christmas and New Year in Argentina is an elegant Christmas tree, candles, a festively served table and a luxurious meat dish for a large company. The same holiday can be arranged here, in Russia

What is a luxurious dish in Argentine, difficult to explain. We must see it, inhale the aroma and, finally, try it. Squeezed wine, of course. But first things first.

Take a thick beef edge (beef should be grain-fed), vegetables - pumpkin, chicory stalks, sweet peppers, corn cobs, boiled in sweetened water, and mushrooms, also pre-boiled. Then everything is brilliantly simple: finely cut the mushrooms, large - pumpkin and pepper, stuff the meat with mushrooms and cook everything on the grill. You can cook the whole company, the whole family: the process is very pleasant and in itself is festive. But it's hard to say that it is better to participate in the preparation of this dish or, sitting at the table and getting hungry for a while, to see how an enormous tray is brought into the dining room, on which colorful vegetables are framing a thick beef edge, roasted on a grill, fried on a slice. Bitter chicory is so finely combined with a sweetish pumpkin, Argentinian herb sauce - with meat, and all this is so well complemented by small empanadas pies, that at some point you understand: the holiday was a success!

«Angus Aromas del Bosque»

Ribei - 3 kg

For minced meat:

  • Oyster mushrooms - 0.3 kg
  • Champignons - 0.2 kg
  • Garlic - 5 g
  • Parsley - 5 g
  • Rosemary - 2 years
  • Olive oil - 20 ml
  • For garnish:

  • Butternut squash - 1 kg
  • Corn in the beginning - 4 pcs.
  • Tsikori - 3 yrs.
  •    

    Fry the mushrooms in olive oil. Remove from heat, add rosemary and garlic. After the mince has cooled, add the parsley. Cut the meat along and open, salt and pepper. Lay out the stuffing, close the meat and tie with twine. Grill over low heat until cooked. Chicory cut into two pieces along. Cut pumpkin into large pieces. Corn cobs take whole. All grease with olive oil, salt. Grill over low heat until cooked.

     

    For grilled meat, dry red wine Villa Antinori Rossa Toscana 2005 harvest is perfect. One of the best wines of the House Antinori produced in Tuscany from four grape varieties - Sanjiovese, cabernet Sauvignon, Merlot, Sira. It has a deep dark cherry color, delicate aroma of ripe cherries, blackberries and vanilla, and the taste is rich, balanced, with a long aftertaste. Feed temperature: +16 ... + 18 ° С.

    Marina Levina, "El Gaucho": “In this festive Christmas room, I will share with you recipes of dishes prepared by Argentines for the festive table. Between Christmas and the New Year in Argentina do not make a big difference - December 24 and 31 are celebrated almost the same. They gather with family and friends at the table, wait 12 am and give each other gifts. At the festive table, there are always meat dishes cooked on the grill. For example, meat stuffed with mushrooms is “Angus aroma del Bosque,” ​​which means “Angus with the smell of the forest” in Spanish. This dish is designed for a company of 6-8 people. For its preparation you need a boneless thick edge of high-quality beef with good marbling. The meat is cut, or opened, like a book, stuffed with minced mushrooms, then tied with twine and cooked on a low fire. As a side dish, I recommend to try your favorite Argentinian pumpkin and corn on the cob. As an addition to any Christmas party you can make Argentinean empanadas patties. The main thing in them is the filling, which combines elegance and expedient simplicity. Try to make the stuffing “Caprese” - dried tomatoes with “Mozzarella” cheese. And stuffing with prunes with jamon or beef with raisins and potatoes. So, with love, cook dishes, set the table in an atmosphere of festive mood, invite friends and relatives. Meet the New Year and be happy! ”

    "Mini-empanadas"

    For the test:

  • Flour - 637 g
  • Melted fat - 127 g
  • Salt - 6 g
  • Water - 255 g 
  • Mix all ingredients until smooth.

    For the Caprese filling:

  • Syr «Mocarella» - 120 g
  • Dried tomatoes in oil - 60 g
  • Basil green - 5 g
  • Salt - 1 g
  • Ground black pepper - 1 g
  • All ingredients are crushed and mixed until smooth.

    For the filling "Beef with raisins":

  • Beef tenderloin - 650 g 
  • Potato - 116 g
  • Raisin - 49 g
  • Green onions - 81 g
  • Melted fat - 81 g
  • Salt - 8 g
  • Chicken Egg - 2 pcs.
  • Granulated sugar - 33 g
  • Ground red pepper - 5 g
  • Zira ground - 2 g
  • Onion - 50 g
  • Potatoes, diced, boil with the addition of vinegar until tender. Fry vegetables until ready, chop, mix with other components and mix. Then mix the onions with the minced meat.

    For the filling "Hamon with prunes":

  • Edamer Cheese - 100 g
  • Hunt - 290
  • Shallots - 45 g
  • Prunes - 100 g
  • Ground black pepper - 1 g
  • Fry onion until tender. The remaining ingredients are cut and combine with onions. Wrap the stuffing in the dough, form a pie and fry in deep fat until tender.

    Chilean wine Millaman Reserva Cabernet Sovignon best shade the taste of empanadas pies. Cabernet and Sauvignon grapes are grown in the Curico Valley, a famous wine-growing region of Chile. It is an intense pomegranate wine with aromas of black currant, roasted coffee beans, pepper and eucalyptus. Taste - with notes of ripe sweet blackcurrant with liqueur flavor and characteristic tannins. Feed temperature: +16 ... + 18 ° С. "MBG - wine merchant since 1995"

    The wines are provided by MBG - the wine merchant since 1995. We thank the restaurant "El Ga

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