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Uruguayan Parrillada
Created by: Howcan Team
Ingredients
- 2 lbs beef short ribs
- 2 lbs beef skirt steak
- 1 lb pork sausages
- 1 lb blood sausages
- 1 lb sweetbreads
- Salt, to taste
- Chimichurri sauce, for serving
Instructions
- Prepare the grill for direct grilling over medium-high heat.
- Season the beef short ribs and skirt steak with salt.
- Place the beef short ribs, skirt steak, pork sausages, blood sausages, and sweetbreads on the grill.
- Grill the meats and sausages, turning occasionally, until they reach the desired level of doneness. The beef short ribs and skirt steak will take about 10-15 minutes per side for medium-rare, while the sausages and sweetbreads will take about 15-20 minutes.
- Once the meats and sausages are cooked, transfer them to a serving platter and let them rest for a few minutes.
- Serve the Uruguayan Parrillada with chimichurri sauce on the side.
- Enjoy the delicious flavors of this traditional Uruguayan barbecue!
Uruguayan Parrillada, a traditional barbecue dish, has deep roots in the country's culinary history. It originated from the gaucho tradition, where cattle herders would cook meat over an open flame. This iconic dish typically includes a variety of meats such as beef, pork, and sausages, all seasoned and grilled to perfection. The smoky aroma and rich flavors make it a beloved part of Uruguayan culture. In Uruguay, renowned parrillada chefs like Francis Mallmann have elevated the art of grilling, while restaurants in Montevideo and Punta del Este serve exceptional parrilladas. The key to a great parrillada lies in the quality of the meat and the skillful grilling technique.
90 min
6-8 servings
Varies calories
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